19 Healthy Mexican Recipes Made Simple

You know that feeling when you’re trying to eat healthier, but all you really want is the bold, satisfying flavors of your favorite Mexican dishes? The kind of craving that makes you wonder if “eating clean” means saying goodbye to tacos and enchiladas forever?

I’ve been there more times than I can count. Mexican food is my absolute favorite, but it can get heavy fast—with all the cheese, sour cream, and fried tortillas. The good news? I’ve spent years figuring out how to lighten things up without losing any of the flavor. We’re talking simple swaps like using Greek yogurt instead of sour cream, loading up on veggies, and choosing lean proteins.

The best part? These recipes are actually simple. No complicated techniques or hard-to-find ingredients. Just real, whole foods that happen to be good for you and taste amazing. Whether you’re fully committed to clean eating or just trying to make better choices, these 19 healthy Mexican recipes will become your new favorites.

1. Skinny Chicken Enchiladas

All the flavor of traditional enchiladas with a fraction of the calories. Corn tortillas, lean chicken, and a lightened-up sauce make this a guilt-free dinner.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 4

Ingredients:

1. 2 cups cooked, shredded chicken breast
2. 8 corn tortillas
3. 1 tablespoon olive oil
4. 1 small onion, diced
5. 2 cloves garlic, minced
6. 1 (10-ounce) can green enchilada sauce
7. ½ cup plain Greek yogurt
8. 1 cup shredded reduced-fat Monterey Jack cheese
9. ¼ cup chopped cilantro
10. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 375°F. Spread ¼ cup enchilada sauce in a 9×13 baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add shredded chicken, ¼ cup enchilada sauce, and salt and pepper. Stir to combine and heat through.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Fill each tortilla with chicken mixture, roll up, and place seam-side down in baking dish.
6. Pour remaining enchilada sauce over the top. Bake for 20 minutes.
7. Remove from oven, sprinkle with cheese, and bake for 5 more minutes until melted.
8. Top with Greek yogurt and cilantro before serving.

2. Cauliflower Rice Burrito Bowls

All the goodness of a burrito bowl without the extra carbs. Cauliflower rice stands in for regular rice, and it’s packed with veggies and lean protein.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 lb lean ground turkey or chicken
2. 1 large head cauliflower, riced (or 4 cups pre-riced cauliflower)
3. 1 tablespoon olive oil
4. 1 onion, diced
5. 1 bell pepper, diced
6. 2 cloves garlic, minced
7. 1 tablespoon chili powder
8. 1 teaspoon ground cumin
9. 1 teaspoon smoked paprika
10. Salt and pepper to taste
11. 1 (15-ounce) can black beans, drained and rinsed
12. 1 cup corn kernels
13. 1 cup salsa
14. For topping: diced avocado, Greek yogurt, cilantro, lime wedges

Recipe Steps:

1. In a large skillet, cook ground turkey over medium-high heat until browned, breaking it up with a spoon. Season with salt and pepper. Remove and set aside.
2. In the same skillet, heat olive oil. Add onion and bell pepper, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add cauliflower rice, chili powder, cumin, and paprika. Cook, stirring, for 5-7 minutes until tender.
4. Stir in black beans, corn, and cooked turkey. Cook until heated through.
5. Serve in bowls topped with salsa, avocado, Greek yogurt, cilantro, and lime wedges.

3. Healthy Chicken Tinga Tacos

Smoky, flavorful chicken tinga made lighter by using chicken breast and loading up on onions. Serve in corn tortillas with fresh toppings.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts
2. 1 tablespoon olive oil
3. 1 large onion, thinly sliced
4. 3 cloves garlic, minced
5. 2-3 chipotle peppers in adobo, minced
6. 1 (14-ounce) can fire-roasted diced tomatoes
7. 1 teaspoon dried oregano
8. 1 teaspoon ground cumin
9. Salt to taste
10. 8 corn tortillas
11. Toppings: shredded cabbage, diced avocado, chopped cilantro, lime wedges

Recipe Steps:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft and caramelized, about 8-10 minutes.
2. Add garlic and cook for 1 minute. Add chipotle peppers, tomatoes, oregano, cumin, and salt. Stir to combine.
3. Add chicken breasts and bring to a simmer. Reduce heat, cover, and cook for 15-20 minutes until chicken is cooked through.
4. Remove chicken, shred with two forks, and return to the sauce. Simmer uncovered for 5-10 more minutes until sauce thickens slightly.
5. Warm corn tortillas. Fill with chicken tinga and top with cabbage, avocado, cilantro, and lime juice.

4. Zucchini Taco Boats

Hollowed-out zucchini halves filled with seasoned ground turkey and topped with cheese. A low-carb twist on taco night.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 4 medium zucchini
2. 1 lb lean ground turkey
3. 1 tablespoon olive oil
4. ½ onion, diced
5. 2 cloves garlic, minced
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 1 teaspoon smoked paprika
9. ½ teaspoon salt
10. ¼ teaspoon pepper
11. ½ cup salsa
12. ½ cup shredded reduced-fat Mexican cheese blend
13. Toppings: Greek yogurt, chopped cilantro, diced avocado

Recipe Steps:

1. Preheat oven to 375°F.
2. Cut zucchini in half lengthwise. Scoop out seeds and some flesh to create a boat, leaving about ¼-inch thick shell. Chop the scooped zucchini and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Add ground turkey and cook until browned, breaking it up with a spoon. Add chopped zucchini and cook for 3 minutes.
5. Stir in chili powder, cumin, paprika, salt, pepper, and salsa. Cook for 2 more minutes.
6. Place zucchini boats in a baking dish. Fill with turkey mixture and top with cheese.
7. Bake for 15-20 minutes until zucchini is tender and cheese is melted.
8. Top with Greek yogurt, cilantro, and avocado before serving.

5. Black Bean and Corn Salsa Salad

A fresh, vibrant salad that doubles as a salsa. Perfect as a side dish or light lunch with tortilla chips.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 6

Ingredients:

1. 1 (15-ounce) can black beans, drained and rinsed
2. 1½ cups corn kernels (fresh or frozen, thawed)
3. 1 pint cherry tomatoes, halved
4. 1 bell pepper, diced
5. ½ red onion, finely diced
6. 1 jalapeño, seeded and minced
7. ¼ cup chopped cilantro
8. For dressing: 3 tablespoons olive oil
9. 2 tablespoons lime juice
10. 1 clove garlic, minced
11. 1 teaspoon ground cumin
12. ½ teaspoon salt
13. ¼ teaspoon pepper

Recipe Steps:

1. In a large bowl, combine black beans, corn, tomatoes, bell pepper, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, garlic, cumin, salt, and pepper.
3. Pour dressing over salad and toss to coat.
4. Let sit for at least 15 minutes to allow flavors to meld. Serve at room temperature or chilled.

6. Grilled Fish Tacos with Cabbage Slaw

Light, fresh, and perfect for summer. Grilled white fish topped with a crunchy cabbage slaw and a drizzle of lime crema.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 lb white fish (cod, tilapia, or mahi-mahi)
2. 2 tablespoons olive oil
3. 1 teaspoon chili powder
4. 1 teaspoon ground cumin
5. ½ teaspoon garlic powder
6. Salt and pepper to taste
7. 8 corn tortillas
8. For slaw: 2 cups shredded cabbage
9. ¼ cup chopped cilantro
10. 2 tablespoons lime juice
11. 1 tablespoon olive oil
12. Salt to taste
13. For crema: ½ cup plain Greek yogurt
14. 1 tablespoon lime juice
15. 1 teaspoon lime zest
16. Salt to taste

Recipe Steps:

1. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Rub fish with olive oil and spice mixture.
2. Preheat grill to medium-high heat. Grill fish for 3-4 minutes per side until cooked through and flaky.
3. Make slaw: In a bowl, combine cabbage, cilantro, lime juice, olive oil, and salt. Toss to coat.
4. Make crema: In a small bowl, combine Greek yogurt, lime juice, lime zest, and salt.
5. Warm corn tortillas. Flake fish into pieces and divide among tortillas.
6. Top with slaw and drizzle with crema. Serve with lime wedges.

7. Mexican Quinoa Stuffed Peppers

Bell peppers stuffed with a flavorful mixture of quinoa, black beans, corn, and spices. Baked until tender and topped with avocado.

Recipe Metadata:

• Time to Make: 1 hour
• Servings: 4

Ingredients:

1. 4 large bell peppers, tops cut off and seeds removed
2. 1 cup quinoa, rinsed
3. 2 cups vegetable broth or water
4. 1 tablespoon olive oil
5. 1 onion, diced
6. 2 cloves garlic, minced
7. 1 (15-ounce) can black beans, drained and rinsed
8. 1 cup corn kernels
9. 1 teaspoon chili powder
10. 1 teaspoon ground cumin
11. ½ teaspoon smoked paprika
12. Salt and pepper to taste
13. ½ cup salsa
14. Toppings: diced avocado, chopped cilantro, lime wedges

Recipe Steps:

1. Preheat oven to 375°F.
2. In a saucepan, combine quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
4. Stir in black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for 2 minutes.
5. Add cooked quinoa and salsa. Stir to combine.
6. Stuff each pepper with quinoa mixture and place in a baking dish.
7. Cover with foil and bake for 25 minutes. Uncover and bake for 10 more minutes.
8. Serve with avocado, cilantro, and lime wedges.

8. Skinny Chicken and Black Bean Enchilada Skillet

All the flavor of enchiladas in one skillet, without the rolling or the extra calories. It’s quick, easy, and perfect for weeknights.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2. 1 tablespoon olive oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 2 cloves garlic, minced
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 1 (10-ounce) can green enchilada sauce
9. 1 (15-ounce) can black beans, drained and rinsed
10. 1 cup corn kernels
11. ½ cup shredded reduced-fat Mexican cheese blend
12. Toppings: Greek yogurt, chopped cilantro, diced avocado

Recipe Steps:

1. Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add onion and bell pepper. Cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Stir in chili powder and cumin, cook for 30 seconds. Add enchilada sauce, black beans, and corn. Bring to a simmer.
4. Return chicken to skillet and stir to combine. Cook for 5 minutes.
5. Sprinkle with cheese, cover, and let melt for 2 minutes.
6. Serve with Greek yogurt, cilantro, and avocado.

9. Healthy Mexican Street Corn Salad (Esquites)

All the flavor of Mexican street corn, but lighter and easier to eat. Grilled corn tossed with lime, cilantro, and a light crema.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 ears corn, husked (or 4 cups frozen corn, thawed)
2. 1 tablespoon olive oil
3. ¼ cup plain Greek yogurt
4. 2 tablespoons mayonnaise
5. 2 tablespoons lime juice
6. 1 teaspoon chili powder
7. ½ teaspoon smoked paprika
8. ¼ cup chopped cilantro
9. 2 tablespoons crumbled cotija cheese
10. Salt to taste

Recipe Steps:

1. If using fresh corn, grill or pan-sear corn until charred in spots, about 5-7 minutes. Let cool slightly, then cut kernels off the cob.
2. If using frozen corn, sauté in a dry skillet over high heat until charred, about 5 minutes.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, and paprika.
4. In a large bowl, combine corn, yogurt mixture, and cilantro. Toss to coat.
5. Sprinkle with cotija cheese and additional chili powder. Season with salt.
6. Serve warm or at room temperature.

10. Turkey Taco Lettuce Wraps

All the flavor of tacos without the tortilla. Crisp lettuce cups filled with seasoned ground turkey and fresh toppings.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 1 lb lean ground turkey
2. 1 tablespoon olive oil
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 tablespoon chili powder
6. 1 teaspoon ground cumin
7. 1 teaspoon smoked paprika
8. ½ teaspoon dried oregano
9. Salt and pepper to taste
10. ¼ cup water or broth
11. 1 head butter lettuce or romaine hearts, leaves separated
12. Toppings: diced tomatoes, diced avocado, salsa, Greek yogurt, chopped cilantro

Recipe Steps:

1. In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
2. Add ground turkey and cook until browned, breaking it up with a spoon.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute.
4. Add water and simmer for 5 minutes until slightly thickened.
5. Serve turkey mixture in lettuce cups with desired toppings.

11. Mexican Lentil Soup

Hearty, nourishing, and packed with protein. This lentil soup gets its flavor from cumin, chili, and a touch of chipotle.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 6

Ingredients:

1. 2 cups dried brown or green lentils, rinsed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 1 jalapeño, seeded and minced
8. 1 tablespoon chili powder
9. 2 teaspoons ground cumin
10. 1 teaspoon smoked paprika
11. 1 (14-ounce) can diced tomatoes
12. 8 cups vegetable broth
13. 1-2 chipotle peppers in adobo, minced (optional)
14. Salt and pepper to taste
15. Juice of 1 lime
16. Toppings: chopped cilantro, diced avocado, Greek yogurt

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
2. Add garlic and jalapeño, cook for 1 minute. Add chili powder, cumin, and paprika, cook for 30 seconds.
3. Add lentils, tomatoes, broth, and chipotle peppers if using. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until lentils are tender.
5. Stir in lime juice and season with salt and pepper.
6. Serve with cilantro, avocado, and a dollop of Greek yogurt.

12. Grilled Chicken Fajita Bowls

Sizzling chicken and peppers served over cilantro lime rice. It’s a complete, balanced meal in a bowl.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts, sliced into strips
2. 3 bell peppers (assorted colors), sliced
3. 1 large onion, sliced
4. 3 tablespoons olive oil, divided
5. For marinade: ¼ cup lime juice
6. 2 cloves garlic, minced
7. 1 teaspoon ground cumin
8. 1 teaspoon chili powder
9. 1 teaspoon smoked paprika
10. 1 teaspoon salt
11. ½ teaspoon pepper
12. For rice: 1 cup brown rice, cooked according to package directions
13. ¼ cup chopped cilantro
14. 2 tablespoons lime juice
15. Toppings: Greek yogurt, salsa, diced avocado

Recipe Steps:

1. In a bowl, combine lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Add chicken strips and toss to coat. Let marinate for 15 minutes.
2. In a large skillet or grill pan, heat 2 tablespoons olive oil over high heat. Add chicken in a single layer and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil. Add peppers and onions, cook until softened and charred, about 5-7 minutes.
4. Toss cooked brown rice with cilantro and lime juice.
5. Divide rice among bowls, top with chicken and vegetables, and add desired toppings.

13. Skinny Mexican Shrimp Cocktail (Coctel de Camarones)

A refreshing, healthy shrimp cocktail with tomato juice, lime, and avocado. Perfect for warm weather or as a light appetizer.

Recipe Metadata:

• Time to Make: 20 minutes (plus chilling)
• Servings: 4

Ingredients:

1. 1 lb cooked shrimp, peeled and deveined, chopped
2. 1 cup tomato juice or Clamato
3. ¼ cup ketchup
4. ¼ cup lime juice
5. 2 tablespoons hot sauce (like Valentina or Tapatío)
6. ½ cup diced onion
7. ½ cup diced cucumber
8. ½ cup diced tomatoes
9. ¼ cup chopped cilantro
10. 1 jalapeño, seeded and minced
11. 1 avocado, diced
12. Salt and pepper to taste
13. Tortilla chips or saltines for serving

Recipe Steps:

1. In a large bowl, combine tomato juice, ketchup, lime juice, and hot sauce.
2. Add onion, cucumber, tomatoes, cilantro, and jalapeño. Stir to combine.
3. Gently fold in shrimp. Season with salt and pepper.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, fold in diced avocado.
6. Serve chilled with tortilla chips or saltines.

14. Mexican Cauliflower Rice

A simple, healthy side dish that goes with everything. Cauliflower rice sautéed with onions, garlic, and Mexican spices.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 1 large head cauliflower, riced (or 4 cups pre-riced cauliflower)
2. 2 tablespoons olive oil
3. ½ onion, finely diced
4. 2 cloves garlic, minced
5. 1 jalapeño, seeded and minced (optional)
6. 1 teaspoon chili powder
7. 1 teaspoon ground cumin
8. ½ teaspoon smoked paprika
9. Salt and pepper to taste
10. ¼ cup chopped cilantro
11. Juice of 1 lime

Recipe Steps:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and jalapeño, cook for 1 minute.
2. Add cauliflower rice, chili powder, cumin, paprika, salt, and pepper. Cook, stirring frequently, for 5-7 minutes until tender.
3. Remove from heat, stir in cilantro and lime juice.
4. Serve as a side dish or base for burrito bowls.

15. Healthy Chicken Pozole Verde

A lighter version of the classic pozole, made with chicken breast and a vibrant green broth. Still hearty and satisfying.

Recipe Metadata:

• Time to Make: 1 hour
• Servings: 6

Ingredients:

1. 1½ lbs boneless, skinless chicken breasts
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 4 cloves garlic, minced
5. 8 cups chicken broth
6. 2 (15-ounce) cans hominy, drained and rinsed
7. For salsa verde: 1 lb tomatillos, husked and rinsed
8. 2 poblano peppers
9. 1 bunch cilantro
10. 2 jalapeños, stemmed
11. 1 onion, quartered
12. 2 cloves garlic
13. 1 teaspoon salt
14. Toppings: shredded cabbage, sliced radishes, diced onion, oregano, lime wedges

Recipe Steps:

1. For salsa: Broil tomatillos, poblanos, jalapeños, and quartered onion until charred. Blend with cilantro, garlic, and salt until smooth.
2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add chicken, broth, and salsa verde. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
4. Remove chicken, shred, and return to pot. Add hominy and simmer for 15 more minutes.
5. Serve with bowls of toppings so everyone can customize their pozole.

16. Black Bean Tostadas with Avocado Crema

Crispy tostadas topped with refried black beans, fresh veggies, and a light avocado crema. A healthy twist on a Mexican favorite.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 8 corn tostada shells
2. 1 (15-ounce) can black beans, drained and rinsed
3. 2 cloves garlic, minced
4. ½ teaspoon ground cumin
5. Salt to taste
6. 2 cups shredded lettuce
7. 2 Roma tomatoes, diced
8. ½ red onion, thinly sliced
9. For avocado crema: 1 ripe avocado
10. ½ cup plain Greek yogurt
11. ¼ cup cilantro
12. 2 tablespoons lime juice
13. 1 clove garlic
14. Salt to taste

Recipe Steps:

1. Make avocado crema: In a blender, combine avocado, Greek yogurt, cilantro, lime juice, garlic, and salt. Blend until smooth. Add water if needed to thin.
2. In a small saucepan, combine black beans, garlic, cumin, and salt. Heat over medium heat, mashing beans slightly with a spoon. Add a little water if needed.
3. Spread black bean mixture on each tostada shell.
4. Top with lettuce, tomatoes, and red onion.
5. Drizzle with avocado crema and serve immediately.

17. Mexican Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with black beans, corn, and a zesty lime crema. A healthy, satisfying meal that’s full of flavor.

Recipe Metadata:

• Time to Make: 1 hour
• Servings: 4

Ingredients:

1. 4 medium sweet potatoes
2. 1 tablespoon olive oil
3. 1 (15-ounce) can black beans, drained and rinsed
4. 1 cup corn kernels
5. 1 teaspoon chili powder
6. 1 teaspoon ground cumin
7. Salt and pepper to taste
8. For crema: ½ cup plain Greek yogurt
9. 2 tablespoons lime juice
10. 1 teaspoon lime zest
11. 1 clove garlic, minced
12. Salt to taste
13. Toppings: chopped cilantro, diced avocado, salsa

Recipe Steps:

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45-60 minutes until tender.
2. In a small bowl, combine black beans, corn, chili powder, cumin, salt, and pepper.
3. Make crema: In a bowl, combine Greek yogurt, lime juice, lime zest, garlic, and salt.
4. When sweet potatoes are done, let cool slightly, then split open.
5. Fluff the inside with a fork, then top with black bean mixture.
6. Drizzle with crema and add cilantro, avocado, and salsa.

18. Chicken and Vegetable Fajita Skillet

A one-pan meal with chicken, bell peppers, onions, and zucchini. It’s colorful, healthy, and ready in under 30 minutes.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

1. 1 lb boneless, skinless chicken breasts, sliced into strips
2. 2 bell peppers (assorted colors), sliced
3. 1 onion, sliced
4. 1 zucchini, sliced into half-moons
5. 2 tablespoons olive oil, divided
6. 2 cloves garlic, minced
7. 1 tablespoon chili powder
8. 1 teaspoon ground cumin
9. 1 teaspoon smoked paprika
10. 1 teaspoon dried oregano
11. Salt and pepper to taste
12. Juice of 1 lime
13. ¼ cup chopped cilantro
14. For serving: warm corn tortillas, Greek yogurt, salsa

Recipe Steps:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, and pepper.
2. Season chicken strips with half the spice mixture.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add remaining olive oil. Add peppers, onion, and zucchini. Cook until softened, about 5-7 minutes.
5. Add garlic and remaining spice mixture, cook for 1 minute.
6. Return chicken to skillet, add lime juice and cilantro, and toss to combine.
7. Serve with warm tortillas, Greek yogurt, and salsa.

19. Healthy Mexican Breakfast Skillet

A hearty, protein-packed breakfast with eggs, black beans, peppers, and avocado. Perfect for starting your day right.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 bell pepper, diced
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 (15-ounce) can black beans, drained and rinsed
6. 1 teaspoon chili powder
7. 1 teaspoon ground cumin
8. Salt and pepper to taste
9. 4 eggs
10. Toppings: diced avocado, chopped cilantro, salsa, hot sauce

Recipe Steps:

1. In a large skillet, heat olive oil over medium heat. Add bell pepper and onion, cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
2. Add black beans, chili powder, cumin, salt, and pepper. Cook until heated through.
3. Make 4 wells in the bean mixture. Crack an egg into each well.
4. Cover and cook for 5-7 minutes until eggs are cooked to your liking.
5. Top with avocado, cilantro, salsa, and hot sauce. Serve immediately.