It is not common to see recipes for healthy Mexican meals. Most of the more traditional Mexican dishes and foods tend to contain large amounts of fat, sugar, or complex carbohydrates (nutrients that seriously affect health when consumed in excess).

But not all Mexican food is bad for your health, there are also some dishes and recipes for healthy Mexican meals that you can prepare and enjoy.

Here are 5 nutritious recipes that are 100% Mexican.

MEXICAN NOPALES RECIPE

Ingredients

  • 1 lb. of nopales cooked and cut into small strips
  • 1/2 onion, diced
  • 1 red tomato
  • 4 dried Arbol chiles
  • 1/2 teaspoon of dried oregano
  • 1 clove of garlic
  • Salt to taste

Instructions

  • Place the tomatoes in a small saucepan and add water.
  • Boil the tomatoes until they soften.
  • Place the chiles in a bowl of water and soak until soft.
  • Blend the tomatoes, chilies, and 1/2 cup of water with salt to taste, garlic, and oregano.
  • In a pan over medium heat, roast the nopales and add the onion. Cook until the nopales are completely dry.
  • Add the tomato sauce and boil for a couple of minutes to mix properly.

Ready.

MEXICAN BEEF BROTH RECIPE

Ingredients

  • 2 teaspoons of salt.
  • 2 pounds of the beef ring (it is important to remove the meat from the bones, but not to throw the bones). Cut the meat into small pieces of about 1 inch each.
  • 1 teaspoon of garlic powder.
  • Half an onion, sliced to taste.
  • 1 chayote, cut into pieces to taste
  • 2 tablespoons of vegetable oil.
  • 9 cups of water
  • 1 potato, cut into squares to taste
  • 2 carrots, sliced to taste
  • 2 cups of chopped cabbage.
  • 2 corn, cut into 6 pieces each.
  • 1 green squash, sliced to taste
  • 2 tomatoes, cut into small squares.
  • Lemon slices.
  • A couple of sprigs of peppermint.

Instructions

  • Season the beef ring with a pinch of salt.
  • Heat the oil in a saucepan over high heat.
  • Put the bone and meat in the pot and brown them.
  • Add water, a small tablespoon of salt, and garlic powder. Cook it over high heat to bring the water to a boil.
  • Reduce heat and simmer. It constantly removes the foam that accumulates on top. Cook the meat for about 1 hour.
  • Add the potatoes and continue simmering for about 10 minutes.
  • Add the cabbage, corn, green squash, carrots, tomato, and peppermint. And keep simmering for another 5-10 minutes.
  • Take out the bone.
  • Your Mexican beef broth recipe is ready!
  • Serve the beef broth with lemon wedges to taste.

MEXICAN CEVICHE RECIPE

Ingredients

  • 3 cups of tilapia fillet cut into squares
  • 1/2 cup of milk
  • 1 1/2 cup of lemon juice
  • 1/2 cup of olive oil
  • 1/2 cup of diced red onion
  • 1/4 cup of serrano pepper, deveined and diced
  • 1/2 cup diced tomato
  • 1/2 cup chopped coriander
  • 1/2 cup chopped cucumber
  • 2 tablespoons dried oregano
  • Salt and Pepper

Instructions

  • In advance:
  • Place the fish in a glass container, along with the milk and lemon juice. Place it in the refrigerator and leave it to soak in the refrigerator for at least two hours or overnight.
  • Preparation:
  • Take the fish out of the refrigerator and strain it. Discard the juices.
  • In a bowl, combine the fish, olive oil, red onion, serrano pepper, and tomato.
  • Add salt and pepper to your liking. Mix.
  • Add the cucumber, coriander, and dried oregano.
  • Serve on toast or cookies, accompanied by avocado.
  • Now you know the authentic Mexican Ceviche Recipe.

ZUCCHINI WITH CHEESE, SLICES, AND CORN

Ingredients

  • 2 tablespoons olive oil
  • 3 poblano peppers roasted, deveined and sliced
  • 1 tablespoon minced garlic
  • 1 onion filleted
  • 2 Mexican zucchini, diced
  • 1 cup corn kernels
  • ½ cup fresh cheese, minced
  • 1 teaspoon seasoning with fine herbs Venison
  • ½ cup cream

Instructions

  • In a medium-low skillet, place the oil. When hot add the onion, garlic, and poblano pepper. Let brown.
  • Add the zucchini. Cook 5 minutes.
  • Add the corn kernels. Cook 2 minutes.
  • Add the cheese and the seasoning of fine herbs. Cover and cook for 5 minutes.
  • Finally, add the cream and incorporate all the mixture.
  • Serve in tacos.

VEGETARIAN TACOS RECIPE

Ingredients

  • ½ Purple onion
  • 1 Poblano chili
  • 2 Tomatoes
  • 1 Zucchini squash
  • 1 Mexican squash
  • 3 Garlic cloves
  • 1 Hand of spinach
  • 1 Hand of coriander
  • ¼ Fresh La Michoacana cheese
  • 4 oz of Olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  • Cut each of the vegetables
  • Preheat the pan and drain the olive oil
  • Add the garlic, onion, poblano pepper, tomato, zucchini, Mexican pumpkin, spinach, coriander, fresh cheese and mix all the ingredients
  • Once cooked, add salt and pepper and set aside
  • Heat the tortillas
  • Prepare the tacos and enjoy!

Now you know a good recipe for vegetarian tacos.