3 Fresh and Healthy Mexican Recipes

By Kate Ramos | July 9, 2021 | Rally Health


There’s so much more to authentic Mexican food than fried tortilla chips and cheese-stuffed enchiladas. Think: vibrant veggies, healthy fats from fish and avocado, and a colorful world of hearty beans, whole grains, and spices. The following recipes show how delicious and wholesome Mexican food can be. ¡Buen provecho!

Chicken Tinga Tacos With Herbed Guacamole

Tinga is chicken stewed in a lightly spicy, smoky tomato sauce. Common throughout Mexico, this dish is typically made with shredded chicken thighs. We’ve lightened things up a bit with boneless, skinless chicken breasts, and topped our tacos with a hand-mashed guacamole loaded with all kinds of herbs.

Achiote Cauliflower Tostadas With Pickled Red Onions and Creamy Yogurt Sauce

Achiote paste is a brick-red seasoning that is sold in blocks in the Latin section of most grocery stores or at your local Latin market. It is the signature flavoring of Cochinita Pibil, the famous roasted pork dish from the Yucatán Peninsula in Southeastern Mexico. In these tostadas we use it to highlight tender cauliflower for an easy dinner that is bursting with bright citrus flavors.

Swapping homemade baked tostadas for store bought fried ones not only saves on calories but results in cracker-crisp tostadas with a toasted, nutty flavor. If you’d rather use store bought, look for baked tostadas instead of fried.

Lime-Broiled Salmon with Green Poblano Rice, Black Beans, and Salsa Macha

This glorious meal, which highlights Mexican cuisine in all its beauty, can be made in stages if it seems like a lot for one meal.

The Salsa Macha can be made up to a month in advance and is wonderful just to have around for drizzling onto fried eggs or as a dip for grainy bread. This oil-based salsa from Veracruz it is slightly spicy with a kick of vinegar and crunch from peanuts. If you have a peanut allergy, substitute an equal amount of sunflower seeds instead.

The rice and beans can be made an hour or so ahead of time and kept warm, and then simply broil the salmon right before you’re ready to serve.

Kate Ramos develops Mexican recipes for her food blog, ¡Hola! Jalapeño, and is the author of the cookbook, Plant Powered Mexican, coming out this fall.


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