21 Low-Carb Mexican Recipes

From the Recipe Creator: My grandparents came from Mexico, and I grew up watching my grandmother and mother in the kitchen. This steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: I was looking for a way to amp up the flavor of regular chicken strips, so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan

From the Recipe Creator: I got this recipe from the restaurant where I work. It's famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, Iowa

From the Recipe Creator: My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California

From the Recipe Creator: These flavorful skewers deliver a mouthwatering kick with minimal effort. Fix them for your next party and watch them disappear. —Jalayne Luckett, Marion, Illinois

From the Recipe Creator: I had all the ingredients for fajitas, but instead of heating up my big oven, I decided to try out the air fryer. Because mine is a small one, I wanted to get as much filling as I could in each stuffed chicken breast. This worked nicely by cutting slits in the breasts and then filling them. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: This homemade guacamole is pretty basic, but it always gets compliments. A jar of salsa makes it a breeze to stir up and serve with crunchy tortilla chips for an effortless appetizer. —Heidi Main, Anchorage, Alaska

From the Recipe Creator: I love chili verde. I order it whenever I can at restaurants and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah

From the Recipe Creator: This grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas

From the Recipe Creator: Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois

From the Recipe Creator: We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana

From the Recipe Creator: This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork or as a dip with corn chips. —Jean Giroux, Belchertown, Massachusetts

From the Recipe Creator: My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad. —Donna Gay Harris, Springdale, Arkansas

From the Recipe Creator: Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York

From the Recipe Creator: Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. —Caroline Shively, Alexandria, Virginia

From the Recipe Creator: I created this recipe for a Cinco de Mayo party, and it was a hit! It’s so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp’s heat perfectly. —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota

From the Recipe Creator: This is one of my husband's all-time favorite meals. I've even converted some friends to fish after they've eaten this. I serve the dish with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington

From the Recipe Creator: I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona

From the Recipe Creator: While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. —Brenda Johnson, Davison, Michigan