Low Carb Mexican Food to Eat at Every Time of Day

Love Mexican food but can’t separate the word “carbs” from it? You are on a diet and want Mexican food to be a part of your menu, but you can’t stop thinking about tacos, chips, and grilled seafood? Don’t get yourself down because if you look beyond the horizon, you’ll find a whole new world of low carb Mexican food.

That’s right; you won’t be disappointed once you get to know that you can cut down on calories and still enjoy your favorite cuisine. If you are convinced that Mexican food is much more than meat and low-carb tortillas, then try some of these delicious low-carb Mexican dishes.

Low Carb Mexican Food for Breakfast

So, we are going to categorize some of the best tasting low carb Mexican dishes by the three main types of meals we usually have each day. For a healthy nutritious breakfast, try including the following low-carb Mexican dishes on your menu.

1. Queso Fresco and Scrambled Eggs

Ah, there is nothing better than a plate of scrambled eggs in the morning with some bacon and sausages but a friendly reminder; you are on a low-carb diet! Instead, try adding a Mexican twist to your scrambled eggs with queso fresco. It is a mild fresh cheese that doesn’t add a greasy texture to the dish.


Take 2 eggs and ¼ cup of crumbled queso fresco. Heat a teaspoon of oil in a pan and add whisked eggs to it. Stir until the egg is cooked and then cook for another 20 to 30 seconds after adding the cheese. Finish off by adding some hot sauce, avocado, lentils, and enjoy.

2. Burrito with a Twist

Burrito for breakfast? That sounds like a plate loaded with carbs, and yes, only if you eat a flour tortilla (use a low-carb tortilla). However, if you replace it with some fresh cheese, eggs, and meat, then you can keep a leash on your carb count. Try the following recipe for a healthy breakfast burrito.


Take 2 large eggs and whisk them together in a bowl with some chives, black pepper, and milk. Now melt some butter in a pan, add the egg mixture to thoroughly coat the pan, and cook it for about 2 minutes. Place the egg on the plate and add some fresh cheddar, salsa, avocado, peas, and bacon. Roll it all up like a burrito and enjoy.

3. Machaca Con Huevos

This traditional Mexican breakfast is made of sautéed vegetables, eggs, and beef. In its original form, machaca is kind of like Mexican beef jerky that is marinated, cooked, shredded and dried. Try this healthy twist to machaca and enjoy your low-carb Mexican menu.


Take a teaspoon of vegetable oil, heat the pan over medium-high heat and sauté about ¼ cup of finely chopped onion. After simmering for about 20 seconds, add ¼ cup of finely shredded delicious machaca to the pan and cook for another minute or two. It’s time for some seasoning, so add a small diced tomato, 1 teaspoon of serrano chili or finely diced jalapeno, a pinch of salt, and cumin.

Stir the mixture and then set it aside and scramble the eggs in the meantime. Put the machaca mixture in with the eggs, cook for an additional minute, and then transfer to a plate. Finish off by garnishing with tomatoes, baked butternut squash, and smashed avocado.

Low Carb Mexican Food for Lunch

After a healthy breakfast, it’s time for some Mexican lunch, low in carbs. For lunch, you can opt for some grilled meat, seafood, fajitas, and other proteins as long as the other ingredients don’t add to your carb count. Try our top three main Mexican dishes that will give you a low-carb lunch.

1. Carne Asada Fajitas

Fajitas are an ideal low carb Mexican dish that you can enjoy with some fresh veggies or low-carb tortillas on the side. However, just to keep things healthy and subtle, try this straightforward recipe for carne asada fajitas and steaks that has a calorie count as low as 513 per serving.


Start off with a juicy 3-lb steak by rinsing and then drying it. Marinate the meat with a mixture of spices and other ingredients, including a tablespoon of lemon juice (can also choose lime juice), a tablespoon of black pepper, kosher salt, and chili powder.

Also, add ¼ teaspoon of cumin and ½ teaspoon of garlic powder for that extra kick. Add a little oil to the mixture as well, cover the meat and refrigerate it for about 2 hours. Heat up the grill and cook the meat for about 20 to 25 minutes at your desired temperature. Cut the meat and serve it up with some hot sauce and sautéed veggies.

2. Cheesy Chicken Stuffed Poblanos

The word cheesy must be giving you jitters, but this Mexican inspired stuffed pepper recipe is low in carbs and keto-friendly. It is incredibly satisfying, healthy, and delicious. Check out the following recipe that is guaranteed to give your taste buds a nice tingle.


Take about 4 cups of shredded chicken and combine it with 1/3 cup of salsa, ½ cup of fat sour cream, ¼ cup of chopped scallions, 2 tablespoons of freshly chopped cilantro, ¾ cup of shredded Kraft Colby Jack cheese, and ¾ cup of shredded Kraft sharp cheddar cheese.

Mix all these ingredients in a large bowl thoroughly and then set aside. Take about 6 medium poblano peppers, wash them, and spread the peppers on a cookie sheet. Set in the oven on high for about 3 minutes per side to blacken the skin. Next, cover the peppers with a towel for 10 minutes to steam.

Finally, remove the skin, seeds, and pith and stuff each pepper with the chicken mixture and ¾ cup of each cheese. Garnish with a little cheese on top. Bake for about 20 minutes at 375°F and serve it hot with some salsa and green onions.

3. Chili Verde

This hearty recipe is specially made for those who have an appetite for something hot and spicy. Traditionally, it is a spicy stew made with pork, but you can try many variations according to what you like to eat most. If you prefer something simple, then try this easy slow-cook chili Verde recipe.


Kickstart this delicious recipe with about 2 pounds of fresh green chilies (preferably poblano) and grill them until the skin is blackened. Remove the chilies to cool and then peel off the skin, scrape out the seeds, and cut off the stem.

Now take ½ of water, add 1 teaspoon of vinegar or white wine and a teaspoon of salt, and blend the chilies in the mixture. Add 2 to 3 tablespoon of vegetable oil, heat the pan, and add 1 ½ pounds of pork or boneless chicken.

Add the cooked and drained meat to a slow cooker and add 2 cups of tomatillos, green sauce, 1 medium diced onion, ½ teaspoon of ground cumin, ¼ teaspoon of black pepper, 4 cloves of diced garlic, 2 roasted green chilies and 2 cups of chicken broth. Simmer for 2 hours and served with lower-carb beans (or skip) and rice cauliflower.

Low Carb Mexican Food for Dinner

You’ve been working all day long, and now your tummy wants something satisfying. You want something as fulfilling as a creamy pasta or a cheeseburger, but that shouts carbs from a mile away. Don’t sweat it; we have here some delicious and quick low-carb Mexican food recipes that will make for an excellently healthy and satisfying dinner

1. Salmon

The good thing with cooking salmon for dinner is that it cooks super-fast and makes a healthy meal. However, people tend to overcook it unknowingly. 


Begin by coating your salmon with some spices to enhance the flavor. Mix 2 tablespoons olive oil and 1 clove crushed garlic in a small bowl. Add ½ teaspoon chilli powder, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon salt. Mix all these together and rub them on the salmon. 

On a large heavy-duty and non-stick pan, add the salmon and cook on medium-high heat. Cook each side for about 6 minutes. Remove from the pan, top with avocado salsa and serve while still hot. 

2. Butternut Squash Risotto

This recipe is short on carbs but delivers big on flavor. It’s also gluten-free and ideal for vegetarians. 


Melt 3 tablespoons of butter in a large sauté pan using medium heat. Add 2 teaspoons of minced fresh sage, 1 teaspoon of minced fresh rosemary, and a teaspoon of minced garlic. Let them cook until they‘re fragrant. 

Add 4 cups of riced cauliflower, ½ cup of cooked and mashed squash, 1 teaspoon of salt, and ¼ teaspoon of pepper. Let them cook for about three minutes or until the cauliflower softens. 

Pour in the ½ cup of sherry and cook for another 7 minutes or until all the liquid has been absorbed and the cauliflower is soft. Add ½ cup of grated parmesan cheese, ½ cup of mascarpone cheese, and 1/8 teaspoon of grated nutmeg. 

Continue cooking over medium heat, occasionally stirring until the cheese has melted and the risotto is creamy. Taste and season with more salt or pepper as needed. Remove from the heat; garnish with your herbs of choice and grated parmesan and then serve with crumbled bacon. 

Each serving provides about 7 grams of net carbs, 8g protein, and 25g fat. 

Final Thoughts

And there you have it! Some of the best Mexican food dishes that are delicious and low carb, allowing you to enjoy this fantastic cuisine to your heart’s content! So grab those margaritas, invite your friends around, and enjoy Mexican Mondays how they were meant to be – with delicious, spicy Mexican food that would make even the most hardcore amigos shed a tear… all without the carbs!

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