The Best Flavor High-Protein, Low-Carb, Sugar Free Tex-Mex Recipes

Craving big Tex Mex flavor without the carb-heavy shells, sugary sauces, or mystery seasoning packets? This roundup pulls together the best High-Protein, Low-Carb, Sugar Free Tex-Mex Recipes that still taste like comfort food.

It’s built for busy weeknights, meal prep Sundays, and anyone focused on weight loss goals or diabetes-friendly eating (without making medical promises). You’ll also find plenty of gluten-free options, with simple swaps that don’t add extra work.

In this post, “low-carb” means we skip obvious carb sources like tortillas, rice, and beans when they don’t fit, then swap in smart stand-ins like lettuce wraps, cauliflower rice, and veggie-forward bowls. “Sugar-free” means no added sugar, and we pay close attention to sauces, salsas, marinades, and store-bought seasonings that often sneak it in.

Expect clear ingredient lists, step-by-step directions, and macros when possible, so you can pick a taco, skillet, or bowl that fits your day. If you want spicy, cheesy, smoky, or bright and limey, you’ll have options that keep it simple and satisfying.

The building blocks: how to keep Tex Mex big on flavor, not carbs or sugar

The core method is simple: start with a fast, well-seasoned protein, pile on non-starchy veggies for volume, then finish with bold toppings (lime, cilantro, salsa, queso, avocado) instead of carb-heavy bases. Think of it like building a sturdy taco without the “stuff that spikes the carbs.” If you nail the protein, the swap “carbs,” and the sugar-free flavor boosters, the rest is mix-and-match for tacos, skillets, and bowls all week.

Best proteins for Tex Mex (and how to cook them fast)

For weeknights, pick proteins that cook in under 15 minutes and stay juicy.

• Chicken thighs vs breasts: Thighs stay tender and forgive overcooking. Sear 5 to 7 minutes per side, cook to 165°F. Breasts are leaner; slice thin or pound to even thickness, then sear 4 to 6 minutes per side to 165°F.
• Lean ground turkey or beef: Brown 6 to 8 minutes, break it up small, then season hard (cumin, chili, garlic). Drain if needed so it doesn’t taste greasy.
• Flank steak or skirt steak: Hot pan or grill, 2 to 4 minutes per side. Pull at 125 to 130°F for medium-rare, rest, slice against the grain for tenderness.
• Pork tenderloin: Slice into medallions for speed, 3 to 4 minutes per side to 145°F, rest 3 minutes.
• Shrimp: 2 to 3 minutes total, stop when opaque and curled.
• White fish: 8 to 10 minutes at 400°F, flakes easily.
• Salmon: 10 to 12 minutes at 400°F, still slightly glossy in the center.

Cook extra and repurpose: leftovers turn into bowls, salads, or taco boats (romaine, endive, or mini bell peppers).

Low-carb Tex Mex “carbs” that still feel like comfort food

You can keep the cozy, loaded feel without tortillas, rice, or chips. The trick is using a base that holds sauce and toppings.

• Cauliflower rice: Sauté until dry and lightly browned; wet cauliflower tastes bland.
• Shredded cabbage: Crunchy, sturdy, and great under hot meat.
• Lettuce wraps: Use romaine hearts for structure.
• Low-carb tortillas: Check labels for added sugar and compare net carbs; brands vary a lot.
• Cheese shells: Crisp shredded cheddar in a pan, cool, then fold.
• Zucchini boats, bell peppers, mushrooms: Roast first so they don’t leak water into your filling.

Quinoa and black beans are higher carb. They can still fit if you’re active or on a moderate-carb plan. Keep it tight, try 1/4 cup cooked as a “sprinkle,” not a base.

How to avoid hidden sugar in salsa, taco seasoning, and marinades

Tex Mex flavor often gets sweet without you noticing. Watch for sugar in BBQ-style sauces, bottled taco sauces, jarred salsas, mole, and enchilada sauce. On labels, sugar can show up as cane sugar, brown sugar, dextrose, corn syrup, maltodextrin, agave, honey, or concentrate (like pineapple or apple).

A simple sugar-free taco seasoning you can riff on:

• Salt
• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Dried oregano
• Paprika

Start light, then taste and adjust after the meat browns. Add lime at the end for “fresh” flavor without sugar.

Simple macro math so you can pick the right recipe for your day

When you’re choosing between tacos, skillets, and bowls, scan for protein per serving first, then check carbs, fiber, and fat (and net carbs if you track them). Brands and portions change the numbers, so treat macros as solid estimates, not perfect math.

A quick plate rule that works almost anywhere:

1. Palm of protein
2. Fist of non-starchy veg
3. Thumb of fat (avocado, cheese, sour cream, olive oil)

For meal prep, store protein and veg together, and keep salsa, crema, and crunchy toppings separate. Most cooked proteins hold 3 to 4 days in the fridge, and reheat best in a skillet so they stay flavorful, not watery.

High-protein Tex Mex tacos, fajitas, and wraps (low-carb, sugar-free friendly)

Tacos don’t need tortillas to feel like tacos. When the protein is well-seasoned and the toppings are bright and crunchy, lettuce cups, cabbage slaw, and even cheese shells hold up like a champ. These options stay low-carb and sugar-free friendly, but still hit that spicy, limey, creamy Tex Mex comfort.

Naked Fish Tacos

These are fresh and crunchy, like a taco salad that eats like a taco. The no-sugar cabbage slaw does the heavy lifting, and a lime-cilantro crema makes it feel “restaurant” without sneaky sweeteners.

Ingredients (2 servings)

• 2 (6-ounce) cod fillets (or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 cups shredded green cabbage
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt (for slaw)
• 1/3 cup sour cream
• 1 tablespoon lime juice (for crema)
• 1 small garlic clove, grated
• 8 butter lettuce leaves (or romaine leaves)
• 1/2 jalapeño, sliced (optional)

Directions

1. Heat oven to 400°F, line a sheet pan with parchment.
2. Pat fish dry, rub with olive oil, chili powder, cumin, and salt.
3. Bake 10 to 12 minutes, until fish flakes easily.
4. Toss cabbage with cilantro, lime juice, and slaw salt, let sit 5 minutes.
5. Stir sour cream with lime juice and grated garlic.
6. Flake fish, then serve in lettuce cups or over slaw, finish with crema and jalapeño.

Macro estimate (per serving): ~410 calories, 40 g protein, ~5 g net carbs, ~24 g fat

Shredded Beef Tacos

This is the “set it and forget it” taco meat that makes leftovers feel like a win. Keep it classic with lettuce wraps or go with low-carb tortillas, then spoon on a bright, sugar-free salsa verde.

Ingredients (6 servings)

• 2 pounds chuck roast (or brisket-style cut)
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 4 garlic cloves, smashed
• 1/2 cup beef broth
• 1 (4-ounce) can diced green chiles (no sugar added)
• 1 pound tomatillos, husked and rinsed
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon salt (for salsa verde)
• 12 romaine leaves (or 12 low-carb tortillas)

Directions

1. Season roast with salt, cumin, chili powder, and oregano.
2. Slow cooker: add roast, garlic, broth, and green chiles, cook 8 hours on low (or 4 to 5 hours on high).
3. Instant Pot: add roast, garlic, broth, and green chiles, cook 60 minutes on high pressure, natural release 15 minutes.
4. Shred beef, then simmer it 5 minutes in cooking juices to soak up flavor.
5. For salsa verde, broil tomatillos 6 to 8 minutes until blistered, then blend with cilantro, lime juice, and salsa salt.
6. Serve beef in romaine leaves or low-carb tortillas, top with salsa verde.

Macro estimate (per serving, beef plus salsa, in lettuce wraps): ~350 calories, 36 g protein, ~4 g net carbs, ~20 g fat

Baked Beef Tacos

These bake up fast, get crispy, and still stay low-carb. You can go full “crunch” with cheese shells or keep it simple with low-carb tortillas.

Ingredients (4 servings)

• 1 pound 93% lean ground beef
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 cup salsa (sugar-free)
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives (optional)
• 1/2 avocado, sliced
• 1/4 cup sour cream
• 1 tablespoon lime juice

Directions

1. Heat oven to 425°F, line a sheet pan with parchment.
2. Brown beef in a skillet, 6 to 8 minutes, then season with salt, chili powder, cumin, and garlic powder.
3. Stir in salsa, cook 1 minute, then remove from heat.
4. For cheese shells, place 1/4 cup cheddar in 8 small piles on the sheet pan.
5. Bake 6 to 8 minutes until bubbling and deep golden, cool 2 minutes, then drape over a spoon handle to form shells.
6. Mix sour cream with lime juice.
7. Fill shells with beef, then add lettuce, tomatoes, olives, avocado, and lime crema.

Macro estimate (per serving, 2 cheese-shell tacos): ~520 calories, 36 g protein, ~6 g net carbs, ~38 g fat
If using low-carb tortillas instead of cheese shells, fat drops and net carbs depend on the brand.

Grilled Onion and Skirt Steak Tacos

Skirt steak cooks fast, so the flavor has to be in the marinade. Lime, garlic, and cumin do the job without any sugar, and slicing against the grain keeps each bite tender.

Ingredients (4 servings)

• 1 1/2 pounds skirt steak
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 large yellow onion, sliced into thick rounds
• 8 low-carb tortillas (or 12 romaine leaves)
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges

Directions

1. Mix lime juice, olive oil, garlic, cumin, chili powder, and salt, coat steak, marinate 30 minutes (or up to 8 hours).
2. Grill option: heat grill to high, grill steak 2 to 4 minutes per side, grill onion rounds 3 to 4 minutes per side.
3. Stovetop option: sear steak in a hot cast-iron pan 2 to 4 minutes per side, cook onions in the same pan until charred and tender.
4. Rest steak 5 to 10 minutes.
5. Slice steak against the grain into thin strips, chop grilled onions.
6. Serve in low-carb tortillas or romaine leaves, top with cilantro and lime.

Macro estimate (per serving, steak and onions, without tortillas): ~360 calories, 33 g protein, ~4 g net carbs, ~24 g fat

Grilled Salmon Wraps

These taste smoky, creamy, and a little spicy, but they’re still clean and simple. Use lettuce wraps for the lowest carbs, or a low-carb tortilla when you want something sturdier.

Ingredients (2 servings)

• 2 (6-ounce) salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 cup plain Greek yogurt (or mayo)
• 1 tablespoon lime juice
• 1 tablespoon chopped chipotle in adobo (check label for no added sugar)
• 1 cup shredded cabbage
• 1/2 cup sliced cucumber
• 1/4 cup chopped cilantro
• 8 butter lettuce leaves (or 2 low-carb tortillas)

Directions

1. Heat grill to medium-high (or use a grill pan on the stove).
2. Rub salmon with olive oil, smoked paprika, and salt.
3. Grill salmon 3 to 5 minutes per side, until it flakes and is still juicy.
4. Stir yogurt (or mayo) with lime juice and chipotle.
5. Flake salmon, then build wraps with lettuce (or tortillas), cabbage, cucumber, and cilantro.
6. Drizzle on chipotle sauce and add extra lime if you like it brighter.

Macro estimate (per serving, lettuce wraps, using Greek yogurt): ~520 calories, 42 g protein, ~5 g net carbs, ~35 g fat
Using a low-carb tortilla adds net carbs based on the brand (often 3 to 8 g per tortilla).

Big-pan dinners and casseroles that meal-prep like a dream

When you want Tex Mex comfort without tortillas, rice, or sugary sauces, casseroles and big skillets are the answer. You get the same cheesy, saucy, spiced flavors, but in a format that stores well, reheats evenly, and gives you leftovers you actually want to eat. These recipes keep carbs low by swapping in cauliflower rice, egg-and-cheese bases, and almond flour toppings (with no added sugar).

Chicken Tamale Casserole

This hits the cozy “tamale pie” vibe without the corn. The topping is either cauliflower mash (soft and creamy) or an almond flour “cornbread” style layer (more sliceable), and the key is using sugar-free enchilada sauce.

Ingredients (6 servings)

• 2 pounds cooked shredded chicken (rotisserie works)
• 2 cups sugar-free red enchilada sauce
• 1 (4-ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded cheddar or Monterey Jack
• 1/2 cup sour cream
• 3 cups cauliflower florets (for mash topping)
• 2 tablespoons butter
• 1/2 teaspoon salt

Directions

1. Heat oven to 375°F, grease a 9×13-inch baking dish.
2. Mix chicken, enchilada sauce, green chiles, cumin, chili powder, and garlic powder.
3. Spread chicken mixture in the dish, sprinkle on 1 1/2 cups cheese.
4. Steam cauliflower until very tender, then drain and dry well.
5. Mash cauliflower with butter, salt, and sour cream until smooth.
6. Spread mash over the casserole, top with remaining cheese.
7. Bake 20 to 25 minutes until hot and bubbly, broil 1 to 2 minutes for color.

Macro estimate (per serving): ~420 calories, 40 g protein, ~7 g net carbs, ~25 g fat
Meal prep: Fridge 4 days. Freeze portions up to 2 months. Reheat covered at 350°F until hot, or microwave at 70% power to keep the sauce from splitting.

Fiesta Beef and Cheese Skillet Cobbler

A one-pan beef base with a cheesy low-carb “cobbler” topping that bakes up golden. Start on the stove, finish in the oven, and you’ve got dinner and lunch for days.

Ingredients (6 servings)

• 1 1/2 pounds ground beef (90% lean)
• 1 small onion, diced
• 1 bell pepper, diced
• 2 teaspoons sugar-free taco seasoning
• 1 cup sugar-free salsa
• 1/4 cup beef broth
• 2 cups shredded Mexican-blend cheese, divided
• 1 cup almond flour
• 2 teaspoons baking powder
• 2 large eggs
• 1/3 cup sour cream
• 2 tablespoons chopped cilantro (optional)

Directions

1. Heat oven to 400°F, use an oven-safe 12-inch skillet.
2. Brown beef 6 to 8 minutes, drain excess fat if needed.
3. Add onion and pepper, cook 4 minutes until softened.
4. Stir in taco seasoning, salsa, and broth, simmer 2 minutes.
5. Stir in 1 cup cheese, level the surface.
6. Mix almond flour and baking powder, then whisk in eggs and sour cream.
7. Spoon topping over beef, sprinkle remaining cheese.
8. Bake 15 to 18 minutes until set and browned, rest 5 minutes, top with cilantro.

Macro estimate (per serving): ~520 calories, 36 g protein, ~8 g net carbs, ~38 g fat
Meal prep: Fridge 4 days. Reheat in a 350°F oven (best for keeping the topping firm) or air fryer at 320°F.

Chicken Taco Pie

This is like a crustless quiche meets taco night. The egg-and-cheese base sets up sturdy, so slices hold together for meal prep without feeling heavy.

Ingredients (6 servings)

• 1 pound cooked shredded chicken
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 2 teaspoons sugar-free taco seasoning
• 1/2 cup sugar-free salsa
• 8 large eggs
• 1/2 cup heavy cream (or whole milk)
• 2 cups shredded cheddar or pepper jack
• 1/2 teaspoon salt
• 2 tablespoons chopped green onions (optional)

Directions

1. Heat oven to 375°F, grease a 9-inch pie dish.
2. Sauté pepper and onion in olive oil for 5 minutes.
3. Stir in chicken, taco seasoning, and salsa, warm 2 minutes.
4. Spread chicken mixture in the pie dish, sprinkle 1 1/2 cups cheese.
5. Whisk eggs, cream, salt, and green onions.
6. Pour egg mixture over filling, top with remaining cheese.
7. Bake 30 to 35 minutes until the center is set, rest 10 minutes before slicing.

Macro estimate (per slice, 1/6 pie): ~390 calories, 33 g protein, ~5 g net carbs, ~26 g fat
Meal prep: Fridge 4 days. Freeze wrapped slices up to 2 months. Reheat gently (microwave at 60 to 70% power) so the eggs stay tender.

Keto Taco Casserole (Crock Pot Or Oven)

This one is built for batch cooking. You can go oven for a firmer, browned top, or use the crock pot for hands-off cooking. Add cauliflower rice to stretch servings without adding many carbs.

Ingredients (8 servings)

• 2 pounds ground beef or turkey
• 2 teaspoons salt
• 2 tablespoons sugar-free taco seasoning
• 1 1/2 cups sugar-free salsa
• 1 (4-ounce) can diced green chiles
• 3 cups cauliflower rice (fresh or frozen)
• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños (optional)

Directions

1. Oven method: heat oven to 375°F, grease a 9×13-inch dish.
2. Brown meat 6 to 8 minutes, drain if needed, stir in seasoning.
3. Mix in salsa, green chiles, cauliflower rice, and sour cream.
4. Spread in dish, top with cheeses and jalapeños, bake 25 to 30 minutes.
5. Crock pot method: brown and season meat first, then add to slow cooker.
6. Stir in salsa, green chiles, cauliflower rice, and sour cream, cook 3 to 4 hours on low.
7. Add cheese on top, cover 10 minutes until melted.

Serving and macro estimate (per serving, 1/8 pan): ~410 calories, 33 g protein, ~6 g net carbs, ~28 g fat
Meal prep: Fridge 4 days. Freeze up to 2 months. Reheat in a skillet with a splash of broth to bring the sauce back.

Taco Skillet

This is the 20 to 25-minute weeknight fix, and it tastes like a loaded taco bowl without the rice. The main trick is cooking off moisture so you don’t end up with a watery skillet.

Ingredients (4 servings)

• 1 pound ground beef, turkey, or chicken
• 1 tablespoon olive oil (only if using very lean meat)
• 2 teaspoons sugar-free taco seasoning
• 2 cups cauliflower rice
• 3/4 cup sugar-free salsa (thick style works best)
• 1 cup shredded cheddar
• 1/2 cup diced tomatoes (optional)
• 2 tablespoons chopped cilantro (optional)
• 1/2 avocado, sliced (optional)

Directions

1. Brown meat 6 to 8 minutes, drain excess fat and liquid.
2. Add taco seasoning, cook 30 seconds to toast the spices.
3. Push meat to one side, sauté cauliflower rice 4 to 5 minutes until dry.
4. Stir in salsa, simmer 2 minutes until thickened.
5. Turn off heat, add cheese, cover 2 minutes to melt.
6. Top with tomatoes, cilantro, and avocado before serving.

Macro estimate (per serving): ~430 calories, 32 g protein, ~7 g net carbs, ~30 g fat
Keep it from getting watery: drain the meat, cook cauliflower rice until dry, and use a thicker salsa.
Meal prep: Fridge 4 days. Reheat in a skillet over medium heat to evaporate extra moisture and keep the flavor bold.

Bowls, salads, and veggie-first Tex Mex that still hit your protein goal

When you want Tex Mex flavor but you don’t want tortillas, rice, or sweet sauces, bowls and salads are the easy win. You still get the sizzle, the lime, the creamy toppings, and the salty bite of salsa, but your base is cauliflower rice or crisp greens. These recipes also make meal prep simple because the protein and veggies hold up well, and sauces stay fresh when you add them at the end.

Fajita in a Bowl

This bowl eats like fajitas, just without the flour tortillas. Cauliflower rice soaks up the juices, guacamole adds richness, and a quick lime crema pulls it all together.

Ingredients (2 servings)

• 12 ounces chicken breast, sliced (or flank steak strips)
• 1 tablespoon avocado oil
• 1 bell pepper, sliced
• 1/2 medium yellow onion, sliced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 3 cups cauliflower rice
• 1/2 lime, juiced
• 1/2 cup guacamole (or mashed avocado with salt and lime)
• 1/3 cup sour cream
• 1 tablespoon lime juice (for crema)
• 1 tablespoon chopped cilantro (optional)

Directions

1. Season chicken (or steak) with chili powder, cumin, salt, and garlic powder.
2. Heat oil in a large skillet over medium-high heat, cook protein 6 to 10 minutes until done, then transfer to a plate.
3. In the same skillet, cook peppers and onion 5 to 7 minutes until browned and tender.
4. Push veggies aside, add cauliflower rice, cook 4 to 5 minutes until drier and lightly golden, then squeeze lime over it.
5. Stir sour cream with 1 tablespoon lime juice for lime crema.
6. Build bowls with cauliflower rice, veggies, protein, guacamole, then drizzle crema on top.

Make it higher protein: Add 1/2 cup cottage cheese on the side (salt it and add lime), or top with 1/4 cup shredded cheese.

Chipotle Keto Bowl

This copycat bowl hits the same smoky, spicy notes, without the sugar and rice. The adobo-style sauce works as your “restaurant drizzle”, and you can dial heat up or down.

Ingredients (2 servings)

• 12 ounces cooked chicken thighs, chopped (or steak)
• 3 cups cauliflower rice
• 1 cup fajita veggies (sautéed peppers and onions)
• 1/2 cup fresh tomato salsa (diced tomato, onion, cilantro, jalapeño, lime, salt)
• 1/2 cup shredded romaine
• 2 tablespoons sour cream
• 1 tablespoon mayo (or more sour cream)
• 1 tablespoon lime juice
• 1 tablespoon adobo sauce from a can of chipotles (no added sugar)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt

Directions

1. Warm cauliflower rice in a skillet 4 to 5 minutes until dry, then season lightly with salt.
2. Reheat chicken and fajita veggies until hot.
3. Stir sour cream, mayo, lime juice, adobo sauce, smoked paprika, and salt to make a sugar-free adobo sauce.
4. Assemble bowls with cauliflower rice, romaine, fajita veggies, chicken, and fresh salsa.
5. Spoon the adobo sauce over the top right before eating.

Macro estimate (per serving): ~520 calories, 45 g protein, ~10 g net carbs, ~32 g fat (varies by toppings and protein)

Make it higher protein: Add an extra 4 ounces chicken, or swap sour cream for plain Greek yogurt in the sauce.

Mexican Salad

This is a big, crunchy salad that still feels like Tex Mex comfort because it’s creamy, salty, and bright. It’s also an easy “use what you have” recipe.

Ingredients (2 servings)

• 6 cups chopped romaine
• 1 cup chopped cucumber
• 1 cup chopped bell pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1 avocado, sliced
• 10 ounces cooked grilled chicken (or 90% lean ground beef)
• 2 tablespoons pepitas (optional)
• 1/3 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1/2 cup cilantro
• 1 small garlic clove
• 1/2 teaspoon kosher salt

Directions

1. Add romaine, cucumber, bell pepper, tomatoes, and red onion to a large bowl.
2. Blend (or whisk very well) Greek yogurt, olive oil, lime juice, cilantro, garlic, and salt into a creamy cilantro dressing.
3. Add warm or chilled protein on top of the salad.
4. Drizzle dressing over the salad, then add avocado and pepitas.
5. Toss gently right before serving so the romaine stays crisp.

Make it higher protein: Add 2 hard-boiled eggs, or sprinkle 1/2 cup shredded cheddar over the top.

Shrimp Avocado Salad

Shrimp cooks fast and brings a clean, high-protein boost. Lime and cumin give it that Tex Mex snap, and the salad stays light but filling.

Ingredients (2 servings)

• 12 ounces raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 2 tablespoons lime juice, divided
• 4 cups chopped romaine
• 1 cup cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 2 tablespoons mayo (or Greek yogurt)
• 1 tablespoon chopped cilantro (optional)

Directions

1. Pat shrimp dry, toss with olive oil, cumin, chili powder, salt, and 1 tablespoon lime juice.
2. Sear shrimp in a hot skillet 2 to 3 minutes total, just until pink and opaque.
3. In a bowl, combine romaine, cucumber, tomatoes, and avocado.
4. Stir mayo with remaining 1 tablespoon lime juice (add cilantro if using).
5. Add shrimp to the salad and drizzle with the sugar-free dressing.

Make it higher protein: Add 2 ounces crumbled queso fresco, or serve with an extra 4 ounces shrimp.

Zucchini Taco Boats

These feel like taco night, just built on roasted zucchini instead of shells. The key is driving off water first so the filling stays thick and cheesy.

Ingredients (4 servings)

• 4 medium zucchini, halved lengthwise
• 1 teaspoon kosher salt, divided
• 1 pound ground beef or turkey
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 cup sugar-free salsa (thick style)
• 1 cup shredded cheddar or Monterey Jack
• 2 tablespoons chopped green onion (optional)

Directions

1. Heat oven to 425°F, scoop zucchini centers to make boats, leaving a 1/4-inch border.
2. Salt zucchini with 1/2 teaspoon salt, let sit 10 minutes, then blot very dry with paper towels.
3. Bake zucchini cut-side up for 10 minutes to dry them out, then blot again if needed.
4. Brown ground meat 6 to 8 minutes, drain, then season with remaining salt, chili powder, cumin, and garlic powder.
5. Stir in salsa, simmer 2 minutes until thick.
6. Fill boats, top with cheese, bake 8 to 10 minutes until melted.

Tip to avoid soggy zucchini: Salt and blot, pre-bake, and use a thicker salsa.

Make it higher protein: Mix 1/2 cup cottage cheese into the meat after cooking, or add an extra 1/2 cup shredded cheese on top.

Quinoa and Black Bean Stuffed Peppers: A classic stuffed pepper, with Tex Mex flavor and a protein boost.
Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked shredded chicken (or lean ground turkey)
• 1 cup sugar-free salsa
• 1 cup shredded Monterey Jack
• 1 teaspoon sugar-free taco seasoning
  Low-carb swap: Use 1/2 cup cauliflower rice plus extra sautéed peppers and onions, or keep quinoa to 1/4 cup per serving.
  Directions

1. Heat oven to 375°F, place peppers cut-side up in a baking dish.
2. Mix quinoa, beans, chicken, salsa, seasoning, then fill peppers and top with cheese.
3. Bake 25 to 30 minutes, until peppers are tender and cheese melts.
   Macro estimate (per 1 stuffed half): ~320 calories, 22 g protein, ~22 g net carbs (swap lowers carbs), ~14 g fat

No-Fry Black Bean Chimichangas: Crispy-style chimis, baked instead of fried.
Ingredients

• 2 cups cooked shredded chicken
• 1 cup black beans, drained and rinsed
• 1/2 cup sugar-free salsa
• 1 teaspoon sugar-free taco seasoning
• 4 low-carb tortillas
• 1 tablespoon avocado oil (for brushing)
  Low-carb swap: Use large romaine leaves, or make “chimi bowls” over shredded lettuce.
  Directions

1. Heat oven to 425°F, line a sheet pan.
2. Mix chicken, beans, salsa, seasoning, roll into tortillas, brush with oil.
3. Bake 12 to 15 minutes, flip once, until crisp.
   Macro estimate (per chimi, varies by tortilla): ~360 calories, 30 g protein, ~8 to 14 g net carbs, ~14 g fat

Brisket Tacos: Smoky brisket in lettuce cups with onion and cilantro.
Ingredients

• 1 pound cooked brisket, chopped
• 1/2 cup sugar-free salsa verde
• 1/2 cup diced onion
• 1/4 cup chopped cilantro
• 8 romaine leaves
  Directions

1. Warm brisket in a skillet with salsa verde.
2. Spoon into romaine leaves.
3. Top with onion and cilantro, add lime if you want.
   Macro estimate (per serving): ~420 calories, 35 g protein, ~4 g net carbs, ~28 g fat

Grilled Beef Chimichangas: Grilled, sealed, and crisp without frying.
Ingredients

• 1 pound lean ground beef, cooked
• 1/2 cup sugar-free salsa
• 1 teaspoon sugar-free taco seasoning
• 4 low-carb tortillas
• 1/2 cup shredded cheddar
  Low-carb swap: Use a bowl with shredded cabbage as the “wrap.”
  Directions

1. Mix beef with salsa and seasoning, add cheese, roll into tortillas.
2. Grill on medium heat 2 to 3 minutes per side, seam-side down first.
3. Rest 2 minutes, then slice and serve.
   Macro estimate (per chimi, varies by tortilla): ~480 calories, 32 g protein, ~8 to 15 g net carbs, ~30 g fat

Beef-Wrapped Stuffed Peppers: Like a meatloaf, but wrapped around pepper halves.
Ingredients

• 1 1/2 pounds lean ground beef
• 1 teaspoon kosher salt
• 2 teaspoons sugar-free taco seasoning
• 2 large bell peppers, halved and seeded
• 1/2 cup shredded pepper Jack
• 1/2 cup sugar-free salsa (for serving)
  Directions

1. Heat oven to 400°F, place pepper halves on a sheet pan.
2. Season beef, wrap it around each pepper half, sprinkle cheese on top.
3. Bake 20 to 25 minutes to 160°F, serve with salsa.
   Macro estimate (per serving): ~430 calories, 35 g protein, ~6 g net carbs, ~28 g fat

Chickpea and Chipotle Tostadas: Spicy, crunchy, and easy to batch for lunches.
Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon sugar-free taco seasoning
• 1 tablespoon minced chipotle in adobo (check for no added sugar)
• 4 tostada-style low-carb tortillas (or crisped low-carb tortillas)
• 1/2 cup shredded lettuce
  Low-carb swap: Swap chickpeas for chopped chicken or turkey, or use half the chickpeas and double the lettuce.
  Directions

1. Mash chickpeas with oil, seasoning, and chipotle.
2. Crisp tortillas in the oven (or air fryer) until firm.
3. Spread chickpeas on “tostadas,” top with lettuce and salsa.
   Macro estimate (per tostada, varies): ~260 calories, 10 g protein, ~18 g net carbs, ~10 g fat

Chile Verde Pork: Tender pork simmered in tangy green sauce.
Ingredients

• 1 1/2 pounds pork shoulder, cubed
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 2 cups salsa verde (sugar-free)
• 1/2 cup chicken broth
• 1/2 cup chopped cilantro
  Directions

1. Add pork, salt, cumin, salsa verde, broth to a pot or slow cooker.
2. Simmer 90 minutes (or cook low 7 to 8 hours) until tender.
3. Stir in cilantro and serve in bowls or lettuce wraps.
   Macro estimate (per serving): ~390 calories, 32 g protein, ~5 g net carbs, ~26 g fat

Southwest Flank Steak: Fast-seared steak with bold spices for bowls or tacos.
Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons sugar-free taco seasoning
• 1/2 teaspoon salt
  Directions

1. Marinate steak 30 minutes in lime, oil, seasoning, and salt.
2. Sear 3 to 4 minutes per side, rest 10 minutes.
3. Slice against the grain and serve.
   Macro estimate (per serving): ~340 calories, 33 g protein, ~2 g net carbs, ~22 g fat

Chicken and Spanish Cauliflower “Rice”: Spanish rice vibes, without the rice.
Ingredients

• 1 pound chicken breast, diced
• 1 tablespoon olive oil
• 1 teaspoon sugar-free taco seasoning
• 4 cups cauliflower rice
• 1/2 cup sugar-free salsa (or canned diced tomatoes)
• 1/2 cup diced bell pepper
  Directions

1. Sauté chicken in oil, season, cook until done.
2. Add cauliflower rice and bell pepper, cook until dry.
3. Stir in salsa, cook 2 minutes, salt to taste.
   Macro estimate (per serving): ~320 calories, 35 g protein, ~7 g net carbs, ~14 g fat

Mushroom Tacos: Meaty mushrooms that soak up spice and lime.
Ingredients

• 16 ounces sliced mushrooms
• 1 tablespoon olive oil
• 2 teaspoons sugar-free taco seasoning
• 1 tablespoon lime juice
• 8 romaine leaves
• 1/4 cup chopped cilantro
  Directions

1. Sauté mushrooms in oil until browned and dry.
2. Toss with seasoning and lime.
3. Serve in romaine leaves with cilantro and salsa.
   Macro estimate (per serving): ~170 calories, 6 g protein, ~6 g net carbs, ~12 g fat

Slow-Cooker Chicken and Black Bean Tacos: Dump-and-go filling for tacos or bowls.
Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 cup sugar-free salsa
• 1 cup black beans, drained and rinsed
• 1 teaspoon sugar-free taco seasoning
• 1/2 cup chicken broth
• 12 romaine leaves (or low-carb tortillas)
  Low-carb swap: Use half the beans and add sautéed zucchini, peppers, or cauliflower rice.
  Directions

1. Add chicken, salsa, beans, seasoning, broth to slow cooker.
2. Cook on low 6 to 7 hours, shred and stir.
3. Serve in lettuce wraps or low-carb tortillas.
   Macro estimate (per serving, lettuce wraps): ~330 calories, 34 g protein, ~10 g net carbs (less with swap), ~14 g fat

Black Beans with Bell Peppers and Rice: A simple skillet side that can become a bowl.
Ingredients

• 1 cup cooked black beans
• 1 cup cooked rice
• 1 cup diced bell pepper
• 1/2 cup diced onion
• 1 teaspoon sugar-free taco seasoning
• 1 tablespoon olive oil
  Low-carb swap: Replace rice with cauliflower rice, or use half the rice and add extra peppers and onions.
  Directions

1. Sauté pepper and onion in oil until soft.
2. Stir in beans, rice, and seasoning, heat through.
3. Finish with salsa and cilantro if you like.
   Macro estimate (per serving): ~300 calories, 10 g protein, ~45 g net carbs (swap lowers carbs), ~9 g fat

Chili Verde: Green chili sauce with meat, built for bowls.
Ingredients

• 1 1/2 pounds pork (shoulder or tenderloin), chopped
• 2 cups salsa verde (sugar-free)
• 1/2 cup broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
  Directions

1. Combine pork, salsa verde, broth, cumin, salt in a pot.
2. Simmer 60 to 90 minutes until tender (or slow cook).
3. Serve over cauliflower rice with onions and cilantro.
   Macro estimate (per serving): ~360 calories, 32 g protein, ~5 g net carbs, ~22 g fat

Lime Chicken with Salsa Verde Sour Cream: Tangy chicken with a creamy green drizzle.
Ingredients

• 1 1/2 pounds chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar-free taco seasoning
• 1/2 cup salsa verde (sugar-free)
• 1/2 cup sour cream
• 1 tablespoon lime juice
  Directions

1. Sear chicken in oil, season, cook to 165°F.
2. Stir sour cream with salsa verde and lime juice.
3. Serve chicken with sauce on top.
   Macro estimate (per serving): ~410 calories, 35 g protein, ~4 g net carbs, ~27 g fat

Lime-Cilantro Tilapia: Light fish that tastes great in lettuce wraps.
Ingredients

• 4 tilapia fillets (about 24 ounces total)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
  Directions

1. Bake at 400°F for 10 to 12 minutes, brushed with oil and salt.
2. Squeeze lime over fish and add cilantro.
3. Flake into lettuce wraps with salsa.
   Macro estimate (per serving): ~220 calories, 40 g protein, ~1 g net carbs, ~6 g fat

Texas Tacos: Big beefy taco filling for lettuce wraps.
Ingredients

• 1 pound 93% lean ground beef
• 2 teaspoons sugar-free taco seasoning
• 1/2 cup sugar-free salsa
• 8 romaine leaves
• 1/2 cup shredded cheddar
  Directions

1. Brown beef, drain, add seasoning and salsa.
2. Simmer 2 minutes until thick.
3. Serve in romaine leaves with cheddar and toppings.
   Macro estimate (per serving): ~390 calories, 30 g protein, ~6 g net carbs, ~26 g fat

Spicy Shredded Chicken: A meal prep staple for bowls, tacos, and salads.
Ingredients

• 2 pounds chicken breast
• 1 cup sugar-free salsa
• 1 teaspoon sugar-free taco seasoning
• 1/2 teaspoon salt
• 1/2 cup broth
  Directions

1. Slow cook chicken with salsa, seasoning, salt, and broth.
2. Shred and stir back into the juices.
3. Use for tacos, bowls, or salads all week.
   Macro estimate (per serving): ~220 calories, 40 g protein, ~3 g net carbs, ~3 g fat

Southwest Pork Tenderloin: Lean pork with smoky spice and lime.
Ingredients

• 1 1/2 pounds pork tenderloin
• 1 tablespoon olive oil
• 2 teaspoons sugar-free taco seasoning
• 1 teaspoon salt
• 1 tablespoon lime juice
  Directions

1. Rub pork with oil, seasoning, and salt.
2. Roast at 425°F for 18 to 22 minutes to 145°F, rest 5 minutes.
3. Slice and finish with lime juice.
   Macro estimate (per serving): ~280 calories, 35 g protein, ~1 g net carbs, ~12 g fat

Quinoa and Black Beans: A simple side, best kept portioned.
Ingredients

• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup sugar-free salsa
• 1 teaspoon cumin
• 1 tablespoon lime juice
  Low-carb swap: Use cauliflower rice plus extra sautéed peppers, keep quinoa to 1/4 cup.
  Directions

1. Warm quinoa and beans in a skillet.
2. Stir in salsa and cumin until hot.
3. Finish with lime juice and salt.
   Macro estimate (per serving): ~260 calories, 10 g protein, ~40 g net carbs (swap lowers carbs), ~4 g fat

Spanish Rice with Ground Beef: Comforting skillet, easy to lighten up.
Ingredients

• 1 pound lean ground beef
• 1 1/2 cups cooked rice
• 1 cup sugar-free salsa (or tomatoes)
• 1 teaspoon sugar-free taco seasoning
• 1/2 cup diced onion
  Low-carb swap: Replace rice with cauliflower rice, or do half rice and half cauliflower rice.
  Directions

1. Brown beef with onion, drain.
2. Stir in rice, salsa, seasoning, heat through.
3. Serve with cilantro and lime.
   Macro estimate (per serving): ~420 calories, 28 g protein, ~35 g net carbs (swap lowers carbs), ~18 g fat

Honey-Lemon Chicken Enchiladas: Bright and cozy, with a sugar-free “honey” twist.
Ingredients

• 2 cups cooked shredded chicken
• 1 1/2 cups sugar-free enchilada sauce
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 to 2 teaspoons monk fruit sweetener (optional, for “honey” note)
• 6 low-carb tortillas
• 1 1/2 cups shredded cheese
  Low-carb swap: Roll filling in blanched cabbage leaves, or make an enchilada bowl over cauliflower rice.
  Directions

1. Heat oven to 375°F, mix enchilada sauce, yogurt, lemon, and optional sweetener.
2. Fill tortillas with chicken, roll, place in a baking dish, cover with sauce and cheese.
3. Bake 20 to 25 minutes until bubbly.
   Macro estimate (per enchilada, varies by tortilla): ~380 calories, 30 g protein, ~8 to 14 g net carbs, ~18 g fat

Carne Guisada: Rich beef stew that’s perfect over cauliflower rice.
Ingredients

• 1 1/2 pounds beef stew meat
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cups beef broth
• 1 cup canned diced tomatoes (no sugar added)
• 2 teaspoons ground cumin
  Directions

1. Brown beef in oil, add onion and cook 3 minutes.
2. Add broth, tomatoes, cumin, simmer 60 to 90 minutes until tender.
3. Serve over cauliflower rice.
   Macro estimate (per serving): ~360 calories, 34 g protein, ~6 g net carbs, ~20 g fat

Summer Garden Fish Tacos: Fresh fish with crunchy veg and lime.
Ingredients

• 1 pound white fish (cod, tilapia)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups shredded cabbage
• 1 cup diced tomato
• 1 tablespoon lime juice
  Directions

1. Bake fish at 400°F for 10 to 12 minutes with oil and salt.
2. Toss cabbage and tomato with lime juice and salt.
3. Serve fish in lettuce cups with the fresh topping.
   Macro estimate (per serving): ~240 calories, 35 g protein, ~5 g net carbs, ~8 g fat

Enchilada Chicken: Saucy shredded chicken for bowls and wraps.
Ingredients

• 2 pounds chicken thighs
• 2 cups sugar-free enchilada sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 cup shredded cheese (optional)
  Directions

1. Simmer chicken in enchilada sauce with seasonings until tender.
2. Shred, stir, and reduce sauce 5 minutes if needed.
3. Top with cheese and melt before serving.
   Macro estimate (per serving): ~360 calories, 40 g protein, ~6 g net carbs, ~18 g fat

Cozumel Red Snapper Veracruz: Tomato, olive, and chile fish with bold flavor.
Ingredients

• 1 1/2 pounds red snapper fillets
• 1 cup canned diced tomatoes (no sugar added)
• 1/4 cup sliced green olives
• 2 tablespoons capers (optional)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
  Directions

1. Simmer tomatoes, olives, capers, and oil 5 minutes.
2. Nestle fish in sauce, cover and cook 8 to 10 minutes.
3. Finish with lime juice and serve.
   Macro estimate (per serving): ~260 calories, 34 g protein, ~5 g net carbs, ~10 g fat

Italian Burritos: A Tex Mex style burrito, with Italian-style filling.
Ingredients

• 1 pound ground turkey
• 1 teaspoon sugar-free taco seasoning
• 1/2 cup sugar-free salsa
• 1 cup shredded mozzarella
• 4 low-carb tortillas (or lettuce wraps)
  Low-carb swap: Use romaine leaves, or make burrito bowls over cauliflower rice.
  Directions

1. Brown turkey, add seasoning and salsa, simmer 2 minutes.
2. Fill tortillas with turkey and mozzarella.
3. Toast seam-side down in a skillet until crisp.
   Macro estimate (per burrito, varies): ~450 calories, 35 g protein, ~8 to 15 g net carbs, ~24 g fat

Turkey Mole Tacos (Sugar-Free): Deep, chocolaty mole flavor without added sugar.
Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon chili powder
• 1/2 cup chicken broth
• 8 romaine leaves
  Directions

1. Brown turkey in oil.
2. Stir in cocoa, spices, broth, simmer until thick.
3. Serve in romaine leaves with onion and cilantro.
   Macro estimate (per serving): ~320 calories, 30 g protein, ~4 g net carbs, ~18 g fat

Slow-Cooker Carnitas: Juicy pork with crisp edges, great for meal prep.
Ingredients

• 2 1/2 pounds pork shoulder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 cup broth
• 2 tablespoons lime juice
  Directions

1. Slow cook pork with seasonings and broth on low 8 hours.
2. Shred, then crisp in a hot skillet 5 to 7 minutes.
3. Finish with lime juice and serve.
   Macro estimate (per serving): ~420 calories, 32 g protein, ~1 g net carbs, ~31 g fat

Sausage-Egg Burritos: Breakfast burritos that keep you full.
Ingredients

• 8 large eggs
• 8 ounces breakfast sausage (check for no sugar added)
• 1/2 cup shredded cheddar
• 4 low-carb tortillas (or egg wraps)
• 2 tablespoons salsa (sugar-free)
  Low-carb swap: Use egg wraps, or serve as a scramble bowl over sautéed peppers.
  Directions

1. Brown sausage, then scramble eggs in the same pan.
2. Stir in cheddar until melted.
3. Fill tortillas, add salsa, and roll.
   Macro estimate (per burrito, varies): ~520 calories, 28 g protein, ~6 to 12 g net carbs, ~40 g fat

Simple Grilled Steak Fajitas: Quick steak and peppers for bowls or wraps.
Ingredients

• 1 1/2 pounds skirt steak
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons sugar-free taco seasoning
  Directions

1. Season steak, grill or sear 2 to 4 minutes per side, rest.
2. Sauté peppers and onion until browned.
3. Slice steak and serve with veggies.
   Macro estimate (per serving): ~380 calories, 33 g protein, ~7 g net carbs, ~24 g fat

Bean and Bacon Griddle Burritos: Smoky, crispy burritos, best as an occasional higher-carb option.
Ingredients

• 1 cup black beans, drained and rinsed
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar
• 4 low-carb tortillas
• 2 tablespoons sugar-free salsa
  Low-carb swap: Cut beans in half and add scrambled eggs or extra meat, or use lettuce wraps.
  Directions

1. Mash beans lightly, mix with bacon, cheddar, and salsa.
2. Roll into tortillas.
3. Cook on a hot griddle 2 minutes per side until crisp.
   Macro estimate (per burrito, varies): ~460 calories, 22 g protein, ~10 to 18 g net carbs, ~32 g fat

Slow-Cooker Beef Tostadas: Saucy shredded beef piled on a crisp base.
Ingredients

• 2 pounds chuck roast
• 1 cup beef broth
• 1 cup sugar-free salsa
• 1 teaspoon cumin
• 4 tostada-style low-carb tortillas
• 1 cup shredded lettuce
  Low-carb swap: Use a tostada salad over shredded lettuce, or use cheese “crisps” as the base.
  Directions

1. Slow cook beef with broth, salsa, cumin until shreddable.
2. Shred and reduce juices 5 minutes if watery.
3. Crisp tortillas, top with beef and lettuce.
   Macro estimate (per tostada, varies): ~430 calories, 32 g protein, ~8 to 15 g net carbs, ~24 g fat

The Ultimate Fish Tacos: Crisp slaw, creamy sauce, and flaky fish.
Ingredients

• 1 1/2 pounds white fish
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups shredded cabbage
• 1/3 cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
  Directions

1. Bake fish at 400°F until it flakes.
2. Mix sour cream with lime juice, salt, and hot sauce (optional).
3. Serve fish in lettuce wraps with cabbage and sauce.
   Macro estimate (per serving): ~310 calories, 40 g protein, ~6 g net carbs, ~14 g fat

Green Chile Ribs: Fall-off-the-bone ribs with green chile kick.
Ingredients

• 3 pounds pork ribs
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 2 cups green chile sauce (sugar-free)
• 1/2 cup broth
• 1 tablespoon lime juice
  Directions

1. Season ribs, place in slow cooker with green chile sauce and broth.
2. Cook low 8 hours until tender.
3. Finish with lime juice, broil 3 to 5 minutes if you want edges.
   Macro estimate (per serving): ~520 calories, 35 g protein, ~5 g net carbs, ~38 g fat

Sassy Salsa Meat Loaves: Mini meat loaves with salsa baked right in.
Ingredients

• 1 1/2 pounds lean ground beef or turkey
• 1 large egg
• 1/2 cup sugar-free salsa (plus extra for serving)
• 2 teaspoons sugar-free taco seasoning
• 1/2 cup shredded cheddar (optional)
  Directions

1. Heat oven to 400°F, mix meat, egg, salsa, and seasoning.
2. Shape into 6 mini loaves, top with cheddar if using.
3. Bake 18 to 22 minutes to 160°F.
   Macro estimate (per mini loaf): ~280 calories, 24 g protein, ~4 g net carbs, ~18 g fat

Shrimp Tacos: Fast shrimp with lime and spice in lettuce cups.
Ingredients

• 1 1/2 pounds raw shrimp, peeled
• 1 tablespoon olive oil
• 2 teaspoons sugar-free taco seasoning
• 1 tablespoon lime juice
• 8 romaine leaves
  Directions

1. Toss shrimp with oil and seasoning.
2. Sear in a hot skillet 2 to 3 minutes total, finish with lime.
3. Serve in romaine leaves with salsa and cabbage.
   Macro estimate (per serving): ~260 calories, 38 g protein, ~3 g net carbs, ~9 g fat

Chicken Fajitas: Sizzling chicken and peppers without the tortillas.
Ingredients

• 1 1/2 pounds chicken breast, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tablespoons avocado oil
• 2 teaspoons sugar-free taco seasoning
  Directions

1. Sauté chicken in oil with seasoning until cooked through.
2. Cook peppers and onion until browned and tender-crisp.
3. Serve as bowls or lettuce wraps with salsa.
   Macro estimate (per serving): ~330 calories, 38 g protein, ~8 g net carbs, ~14 g fat

Cilantro Lime Chicken: Juicy chicken for tacos, bowls, and meal prep (this covers both entries).
Ingredients

• 2 pounds chicken thighs
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 cup chopped cilantro
• 1 teaspoon salt
  Directions

1. Marinate chicken 30 minutes in lime, oil, cilantro, and salt.
2. Grill or sear 5 to 7 minutes per side to 165°F.
3. Rest, slice, and serve with salsa verde.
   Macro estimate (per serving): ~390 calories, 35 g protein, ~1 g net carbs, ~26 g fat

7 Layer Taco Dip (Low-Carb): Party dip that stays thick, creamy, and sugar-free.
Ingredients

• 8 ounces cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 1 tablespoon lime juice
• 1 cup seasoned mashed cauliflower (or skip this layer)
• 1 cup shredded cheddar
• 1 cup sugar-free salsa
• 1/2 cup diced tomatoes
  Low-carb swap: Skip refried beans, or use a thin layer of seasoned mashed cauliflower, keep salsa sugar-free.
  Directions

1. Mix cream cheese, sour cream, and lime, spread into a dish.
2. Layer mashed cauliflower (if using), cheddar, salsa, then tomatoes.
3. Chill 30 minutes, serve with cucumbers, bell pepper strips, or pork rinds.
   Macro estimate (per 1/8 recipe): ~210 calories, 7 g protein, ~5 g net carbs, ~18 g fat

Steak Tacos: Simple steak, chopped and piled high.
Ingredients

• 1 1/2 pounds sirloin or flank steak
• 1 tablespoon olive oil
• 2 teaspoons sugar-free taco seasoning
• 8 romaine leaves (or low-carb tortillas)
• 1/2 cup diced onion
  Directions

1. Rub steak with oil and seasoning, sear to desired doneness.
2. Rest 10 minutes, chop or slice thin.
3. Serve in romaine leaves with onion, cilantro, and salsa.
   Macro estimate (per serving, no tortillas): ~360 calories, 33 g protein, ~3 g net carbs, ~24 g fat

Chorizo Recipe (Sugar-Free): Spicy chorizo-style crumble for eggs, bowls, or tacos.
Ingredients

• 1 pound ground pork (or turkey)
• 1 tablespoon apple cider vinegar
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
  Directions

1. Mix pork with vinegar and spices, let sit 10 minutes.
2. Brown in a skillet, breaking into crumbles.
3. Use in tacos, bowls, or breakfast scrambles.
   Macro estimate (per serving): ~320 calories, 18 g protein, ~2 g net carbs, ~26 g fat

Taco Bowl: A weeknight bowl that tastes like a loaded taco.
Ingredients

• 1 pound lean ground beef or turkey
• 2 teaspoons sugar-free taco seasoning
• 3 cups shredded romaine
• 1 cup cauliflower rice, cooked
• 1/2 cup sugar-free salsa
• 1/2 avocado, sliced
  Directions

1. Brown meat, drain, add taco seasoning and a splash of water.
2. Build bowls with romaine and cauliflower rice.
3. Top with meat, salsa, and avocado.
   Macro estimate (per serving): ~430 calories, 30 g protein, ~9 g net carbs, ~28 g fat

Barbacoa Recipe (Chipotle Copycat): Tender, shredded beef with smoky, tangy bite.
Ingredients

• 2 pounds chuck roast
• 1 cup beef broth
• 2 chipotle peppers in adobo (check label for no added sugar)
• 2 tablespoons apple cider vinegar
• 1 teaspoon cumin
• 1 teaspoon salt
  Directions

1. Blend broth, chipotles, vinegar, cumin, and salt.
2. Slow cook beef in sauce on low 8 hours, shred and stir.
3. Crisp portions in a skillet if you like browned edges.
   Macro estimate (per serving): ~380 calories, 36 g protein, ~2 g net carbs, ~24 g fat

Pollo Asado: Citrus-marinated chicken with that grill-shop taste.
Ingredients

• 2 pounds chicken thighs
• 1/4 cup orange juice (small amount for flavor)
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 teaspoons sugar-free taco seasoning
• 1 teaspoon salt
  Low-carb swap: Replace orange juice with extra lime juice plus orange zest, or use 1 tablespoon orange juice total.
  Directions

1. Marinate chicken 30 minutes (or up to 8 hours).
2. Grill or roast at 425°F until 165°F.
3. Rest 5 minutes, slice, serve with salsa and cilantro.
   Macro estimate (per serving): ~410 calories, 35 g protein, ~3 to 5 g net carbs, ~27 g fat

Enjoy!

Tex Mex doesn’t have to mean tortillas, rice, or sweet bottled sauces. When you build meals around a well-seasoned protein, pile on non-starchy veggies, and finish with salsa, lime, crema, and cheese, you keep the flavor high and the carbs low. The best part is how repeatable the formula is, once you stock sugar-free seasonings and a few dependable bases like cauliflower rice, cabbage, and romaine.

For this week, keep it simple: pick one taco-style recipe (lettuce cups or cheese shells), one big-pan skillet or casserole for leftovers, and one bowl or salad for an easy lunch. Save this post, print your favorites, and batch-cook one protein (shredded chicken, taco beef, or carnitas) so the rest comes together fast.

As you make these high-protein, low-carb Tex Mex recipes your own, adjust portions to match your goals and hunger, especially for cheese, avocado, and sauces. Check labels every time, salsa, enchilada sauce, taco seasoning, and even adobo can hide added sugar. Keep the swaps simple, and dinner still tastes like taco night.

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