Healthy Mexican Recipes

Mexico not only offers adventurous tourists spots and stunning ancient monuments, but also a cuisine with unique flavors and a taste of its own. It is the unique flavor and the scrumptious blend of ingredients that makes Mexican food famous all over the world. It has something to offer to all palates and for that reason it is enjoyed by people from all walks of life. Although some of the traditional Mexican dishes require few specific Mexican herbs and spices, one can still prepare these dishes by making use of the ingredients found in abundance in the local stores. Well, visiting a restaurant which offers Mexican food is also one option for you, but preparing a delicious meal at home will not only be pleasurable, but will be very satisfying as well. Scroll down to go through some popular healthy Mexican recipes and try out the one that appeals to you the most.

Easy Healthy Mexican Recipes

Melon Salsa Recipe

• 2 tbsp Cucumber (peeled and diced)
• 1 small Mango (peeled, pitted and diced)
• 1 Chile Pepper (seeded and de-ribbed)
• Juice of 1 large Lime
• ½ cup of Jicama (peeled and diced)
• 2 tbsp Cilantro (chopped)
• ½ cup Honeydew (diced)
• 1 ½ tbsp Red Bell Pepper (diced)
• ¼ tsp Salt
• ½ cup Cantaloupe (diced)
• ¼ tsp Black Pepper (ground)
• 2 tbsp Sour Cream

• Puree the mango in a blender along with chili and lime juice.
• Place the diced vegetables and fruits in a mixing bowl and add in the puree. Mix thoroughly to combine well.
• Mix in the cilantro, salt and pepper and then gently fold in the sour cream and serve.

Mexican Pasta Bake

• 2 ½ cups Rigatoni Pasta (uncooked)
• ½ lb lean Beef (ground)
• 15 oz Black Beans (drained and rinsed)
• 1 cup of green frozen whole Kernel Corn
• 1 1/3 cups of Mexican Cheese blend (shredded)
• 24 oz Thick ‘n Chunky Salsa
• 2 medium Plum Tomatoes (thinly sliced)

• Preheat the oven to 350°F and grease a 4 quart casserole dish.
• Cook the beef in a 2 inch non-stick skillet over medium heat for 5 minutes, stirring occasionally until brown.
• Cook and drain the pasta in a 4 quart Dutch oven. Stir in the beef, corn, salsa and beans and mix well.
• Spoon half of the pasta mixture into casserole and sprinkle with 2/3 cup of cheese and then spoon the rest of the pasta mixture into casserole.
• Place the tomato slices on top and sprinkle with the remaining cheese. Cover and bake for 35-40 minutes.

Mexican Kabobs

• 2 Chicken breast halves (skinless, boneless and cut into 1 inch cubes)
• 2 tbsp Olive oil
• Salt (to taste)
•  Black Pepper (to taste)
• 1 tsp Cumin (ground)
• 2 tbsp fresh Cilantro (chopped)
• 1 Onion (Cut into wedges and separated)
• 1 Red Bell Pepper (cut into 1 inch Pieces)
• 1 small Zucchini (cut into ½ inch slices)
• 1 lime (juiced)
• 10 Cherry Tomatoes

• Mix together the olive oil, cumin, chopped cilantro and lime juice in a shallow dish and then season with salt and pepper.
• Add chicken and mix well, cover and refrigerate for at least an hour.
• Preheat the grill on high heat. Meanwhile, thread the chicken, zucchini, onion, red bell pepper and tomatoes on to the skewers.
• Brush the grill with oil and arrange the skewers on the hot grate. Cook for around 10 minutes, turning to cook both sides evenly.