Looking to lighten things up a little for your Cinco de Mayo celebrations? The fun and festive holiday is on its way, but all the food can get a little overwhelming. If you're planning a big bash or you want healthier versions of calorie-loaded favorites, tempt your taste buds with these 4 recipes.
Fresh, Filling, and Healthy Burrito Bowl
It may seem like a low-calorie meal, but a Chipotle chicken burrito bowl with all the fixings like salsa, cheese, and sour cream can weigh in around 745 calories. Cut all the long lines — and more than half the calories! — with this quick and delicious meal you can make at home in less than 10 minutes. A precooked chicken breast, fresh produce, and a few healthy staples are all you need for this nutrient-dense, low-calorie meal that will satisfy your Mexican fast-food cravings.
Calories 350 | Protein 42.6g | Carbs. 36.3g | Fat 3.8g
- 1/4 cup black beans
- 1 teaspoon chicken broth
- Pinch of cumin
- Pinch of cayenne
- Pinch of garlic powder
- 1/2 cup red cabbage, sliced thin
- 3 ounces precooked grilled chicken breast, sliced thin
- 2 tablespoons nonfat Greek yogurt
- 2 tablespoons fresh salsa
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Microwave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 seconds until heated. Set aside.
- Add red cabbage to your bowl, and spoon the black beans on top. Layer sliced chicken, Greek yogurt, salsa, and cilantro and green onions, and enjoy immediately!
Mini Mexican Pizzas
If you’ve ever had a Mexican pizza at Taco Bell, you know what I mean when I say they are certainly crave-worthy! These mini pizzas make the perfect well-balanced snack or meal! The refried beans serve as the ’sauce’ for these pizzas, which also make them high in fiber! They are also packed with protein thanks to the ground turkey and cheese! So, the next time your Taco Bell cravings hit, remember these little Mexican pizzas! They’re so tasty, you’ll never believe they’re actually good for you!
Serving Size: 2 Mini Pizza
Calories 160 | Protein 16g | Carbs. 16g | Fat 2g
- 3-4Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
- 1 cupLean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
- 1/2 cupSalsa of choice (I used one with corn)
- 2 tspDry taco seasoning
- 1/2 cupLow fat refried beans
- 1/2 cupLow fat shredded mexican blend or 2% cheddar cheese
- OptionalToppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes
- The estimated total time to make this recipe is 20-25 Minutes.
- Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
- Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
- Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
- Scoop 1/8th cup of meat mixture into each wrap.
- Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.
- Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
- Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
- Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!
Any Cinco de Mayo Party Needs These Grilled Fish Tacos
The zesty lime flavors of the marinade stick to the fish in a mere 15 minutes, which is plenty of time to chop up the salsa components. Afraid of accidentally breaking the filet when flipping the fish on the grill? This forgiving recipe calls for flaking the fish once it's cooked. There will likely be leftover salsa once the tacos have been assembled, so leave out some chips on the side for snacking.
Serving Size: 2 Tacos
Calories 283 | Protein 24g | Carbs. 17g | Fat 16g
- 3 tablespoons canola oil
- 2 limes; 1 zested and juiced, 1 quartered lengthwise
- 1 tablespoon cilantro, finely chopped, plus more for garnish
- 1 medium shallot, finely chopped
- 1 pound skinless halibut, sea bass, or striped bass fillets
- 1 mango, diced
- 1 cucumber, peeled, seeded, and diced
- 3 tablespoons mint, finely chopped
- 1 medium serrano chili, seeded and diced
- 8 corn tortillas
- 1 avocado, halved, pitted, peeled, and thinly sliced
4 radishes, halved and thinly sliced
- Preheat the grill to medium-high heat. In a medium dish, combine oil, zest, and juice from 1 lime, cilantro, and half of the shallot. Add the fish; turn it to coat. Marinate it for 15 minutes at room temperature.
- Meanwhile, in another medium bowl, stir together the remaining shallot, mango, cucumber, mint, half of the chili, and a generous pinch of salt.
- Remove the fish from the marinade. Grill it flesh-side down for 4 minutes; then flip and cook it until just cooked through, 3 to 4 minutes more. Transfer the fish to a plate, let it rest for 5 minutes, and then flake it with a fork.
- Grill the tortillas for 10 to 15 seconds per side; remove them from the grill. Divide the fish among the tortillas; top with salsa, avocado, and radishes. Garnish with cilantro and the remaining chili, if desired. Serve with lime wedges.
Yield: 4 Servings
Crockpot Success: Protein-Rich Mexican Chicken
For a healthy, protein-rich meal that doesn't rely on dairy for flavor, try this delicious Mexican-style chicken recipe full of fresh ingredients. This preparation results in an absolutely delicious, fall-off-the-bone piece of meat. Make sure to leave 15 minutes for the first two steps, then pour everything into your slow cooker, and let it do its magic. Serve this recipe over a bed of purple cabbage, black beans, or brown rice for a balanced meal under 500 calories.
Calories 381 | Protein 50.2g | Carbs. 5.8g | Fat 16.3g
1/4 cup raw pumpkin seeds
2 teaspoons cumin seeds
1 tablespoon extra-virgin olive oil
2 red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cracked black peppercorns
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
2 cups chopped cilantro leaves and some stems, plus finely chopped cilantro, for garnish
1 tablespoon grated lemon zest, plus grated lemon zest, for garnish
2 tablespoons freshly squeezed lemon juice
1 cup chicken stock
3 pounds skinless bone-in chicken thighs, about 12 thighs
1 to 2 jalapeño peppers, minced
Finely chopped green onion, for garnish
- In a dry skillet over medium heat, toast the pumpkin and cumin seeds, until the pumpkin seeds are popping and the cumin has released its flavor. Transfer to a mortar or spice grinder and grind. Set aside.
- In the same skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the garlic, tomato paste, peppercorns, oregano, salt, cinnamon, and cilantro. Cook, stirring, for 1 minute. Transfer contents of the pan to a food processor. Add the lemon zest and juice, chicken stock, and reserved pumpkin and cumin seeds. Process until smooth.
- Arrange the chicken evenly over the bottom of the slow cooker stoneware. Pour the sauce over the chicken. Cover and cook on low for 6 hours or on high for 3 hours, until the juices run clear when the chicken is pierced with a fork. Stir in the jalapeño pepper to taste. When ready to serve, garnish with the cilantro, green onion, lemon zest, and salsa, if you wish.
Yield: 4 Servings
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