It is not common to see healthy Mexican recipes. Why? Most traditional Mexican dishes and foods tend to carry large amounts of fat, sugar or complex carbohydrates (nutrients that seriously affect your health when eaten in excess).
But actually, not all the Mexican food is bad for your health, there are also some dishes and recipes of healthy Mexican foods that you can prepare and enjoy.
Here we will show you 5 of them.
Mexican Nopales Recipe
1 lbs. cactus paddles cooked and cut into small strips
1/2 diced onion
1 red tomato
4 dried tree chilies
1/2 teaspoon dried oregano
1 garlic clove
Salt to taste
Place the tomatoes in a small saucepan and add water.
Boil the tomatoes until they soften.
Place the peppers in a bowl with water and soak them until they soften.
Blend the tomatoes, peppers and 1/2 cup water with salt to taste, the garlic clove and the dried oregano.
In a frying pan over medium heat roast the cactus paddles and add the diced onion. Cook until the cactus paddles dry completely.
Add the tomato sauce and boil for a couple of minutes to let them mix correctly.
Caldo de Res Recipe
2 teaspoons of salt.
2 lbs. fore shank, you should remove the meat from the bones, but keep the bones. Cut the meat so you get pieces of around 1 inches each.
1 teaspoon of garlic dust.
½ Onion, chopped in slices.
1 chayote, chopped in pieces.
2 spoons of vegetable oil.
9 cups of water.
1 potato, chopped in pieces.
2 carrots, chopped in slices.
2 cups of sliced cabbage.
2 corns, chopped into 6 pieces each.
1 green pumpkin, chopped in slices.
2 tomatoes, chopped in pieces.
A couple of mint branches.
Season the meat with a pinch of salt.
Heat up the oil in a pot over a fairly high heat.
Throw the bone and meat to the pot and brown them.
Add the water, and a teaspoon of salt and garlic dust, and cook it over a high heat to boil the water.
Reduce the heat and simmer, and also remove any foam forming on the top of the water. Cook the meat (1 hour approx).
Add the potatoes; simmer 10 minutes.
Add the cabbage, corn, green pumpkin, carrots, tomatoes, and mint. Simmer another 5-10 minutes.
Remove the bone.
Serve the “Caldo de res” with lemon slices.
Mexican Fish Ceviche
3 cups of tilapia fillet cut into squares
1/2 cup milk
1 1/2 cups lemon juice
1/2 cup olive oil
1/2 cup chopped red onion
1/4 cup of serrano chile, deveined and diced
1/2 cup diced tomato
1/2 cup chopped cilantro
1/2 cup chopped cucumber
2 tablespoons dried oregano
Salt and pepper
2 Hours before:
Place the fish in a glass bowl, along with the milk and lemon juice. Put it in the refrigerator and let it soak for at least two hours or until overnight.
Remove the fish from the refrigerator and strain. Disregarc the juices.
In a bowl, mix the fish, olive oil, red onion, serrano pepper and tomato.
Add salt and pepper to teste. Mix.
Add cucumber, cilantro and dried oregano.
Serve over tostadas or crackers with avocado.
Your Mexican fish ceviche is ready. Enjoy!
Mexican Zucchini with cheese and corn rajas
2 tablespoons of olive oil
3 roasted poblano chiles, deveined and julienne cut
1 tablespoon of minced garlic
1 onion julienne cut
2 diced Mexican Zucchini “Calabacitas”
1 cup of frozen corn
½ cup of chopped fresh cheese
1 teaspoon of seasoning herbs El Venado
½ cup of cream
In a skillet over low to medium heat, place the oil . When heated, add the onion, garlic and chile poblano. Sautee.
Add the zucchini. Cook 5 minutes.
Incorporate the corn kernels. Cook 2 minutes.
Add the cheese and seasoning herbs. Cover and cook 5 minutes.
Finally add stir in the cream.
Serve in tacos
Mexican Vegetarian Tacos Recipe
½ Red onion
1 Poblano pepper
1 Zuccini squash
1 Mexican squash
3 Garlic cloves
Bunch of spinachs
Bunch of cilantro
¼ La Michoacana fresh cheese
Cut each vegetable
Preheat the pan and pour olive oil
Add garlic, onions, poblano pepper, tomatoe, zucchini squash, mexican squash, spinach, cilantro, fresh cheese and mix all ingredients
Once cooked, add salt and pepper
Make the tacos and Enjoy!