Quick and Healthy Mexican Recipes
Hurried Gazpacho and Handheld Quesadillas
Want our secret to stirring up a bowl of gazpacho in under 30 minutes (while also making quesadillas)? It’s simple, really—just start with fresh salsa! Particularly if you make and can your own salsa, this recipe is a great way to put it to good, delicious use. Pair your speedy tomato soup with quesadillas stuffed with black beans, olives, and melty cheese for a Mexican meal that can’t be beat.
You might not guess by glancing at them, but these tacos include fresh zucchini cooked alongside the taco meat. With a pork filling and mix of fresh onion and parsley on top, this homemade recipe can give any street tacos a run for their money. Plus, you can make them from scratch in just 25 minutes (even faster than takeout!).
Tlayuda con Chorizo (Mexican Pizza with Chorizo)
Taco night, meet pizza night. Instead of traditional tomato sauce and pepperoni, this pizza is loaded with black beans, chorizo, and Oaxaca cheese. But if you miss the tomato sauce, don’t worry—this pizza is also topped off with salsa (and fresh jalapeño peppers) to give it a zesty kick.
Chicken Fajitas in a Flash
Fajitas are fun to eat thanks to their signature sizzle, but it can fool some home cooks into thinking they’re difficult to DIY. That’s not the case with this super-simple chicken fajita recipe—bake chicken strips, peppers, and onions all together on one sheet pan for a hands-off approach to homemade fajitas. Serve them with pico de gallo, chopped avocado, and sour cream for a meal that’s just like what you’d order at a restaurant (but better!).
Picadillo-Style Chicken Taco Salad
It’s a lot easier to get excited about having salad for dinner when it’s this loaded chicken taco salad on your plate. Naturally, it starts with a mountain of shredded lettuce, but unlike most salads, this one gets topped off with chicken, crushed tostada shells, and Monterey Jack cheese. To make the chicken picadillo-style, cook it with tomatoes, chopped potato, dried plums, and stuffed green olives.
Veggie Tostadas with Cauliflower Mash
Make traditional tostadas vegetarian-friendly by loading them up with fresh asparagus, corn, and grape tomatoes instead of meat. Rather than beans, this recipe puts a twist on tostadas by using a mix of mashed cauliflower and Mexican crema as a spread. You’ll definitely get in a couple servings of veggies for the day when you serve this dish for dinner!
Edamame, Black Bean, and Corn Quesadillas with Lime Crema
Whenever you need a quick dinner, tossing together a few quesadillas is always an easy solution. But to make them hearty enough for dinner, we made these quesadillas a little more satisfying by adding edamame, black beans, and corn to the filling. Stir together a speedy lime crema for dipping, and you’ll never be happy with just plain cheese again.
Mexican Chopped Chicken Salad with Jalapeño Dressing
This gorgeous salad is at its best when you serve the ingredients in picture-worthy rows. Sure, it’s a lot of chopping to prep the romaine, mango, avocado, grape tomatoes, and sweet peppers, but trust us, the taste (and presentation) is totally worth it. Plus, you can start with leftover shredded chicken to make the prep for this dinner salad even quicker.
Mini Mexican Tortas
One way to make tortas quicker and easier for dinner? Make them mini! Almost like sliders, these tortas are stuffed with pork roast, pickled chile peppers, and red onion. But of course, no sandwich is complete without sauce—that’s why we added a generous scoop of homemade guacamole on top. And yes, it’s all ready in just 25 minutes!
Cilantro Shrimp Tacos
These shrimp tacos may take a little extra time to marinate in fresh cilantro and a mix of spices, but they won’t keep you waiting for long (just 10 minutes!). Once they’re seasoned and ready to go, you can quickly cook the whole batch by broiling them for a few minutes. Serve with shredded cabbage, carrots, and a spoonful of guacamole, and this standout meal will hit your plate in no time flat.
Queso Fundido Pizzas
Put the “fun” in “queso fundido” by using this thick melted cheese sauce to top a loaded Mexican pizza. Much tastier than regular old tomato sauce, homemade queso fundido is easy to make by cooking chorizo, cheese, salsa, and tequila together until it becomes a rich, decadent sauce. But thanks to protein-packed black beans, fresh avocado slices, and a sprinkle of cilantro, you can indulge in a cheesy slice guilt-free.
Fresh Taco Salad
For Mexican food with tons of freshness and that signature kick, serve up this easy taco salad for dinner. It has all kinds of fresh veggies, like mixed greens, tomato, and jicama, plus a few favorites from Mexican cooking, like corn, black beans, and queso fresco. But what really makes this recipe stand out from other dinner salads is the spicy kick in every bite thanks to a drizzle of salsa and slices of fresh jalapeño pepper.
Spicy Seafood Tacos
Can’t decide on taco fillings? Combine a few into one! These seafood tacos are filled with both red snapper fillets and crabmeat, so they’re a step up from regular fish tacos. Use juicy mango, avocado, and shredded cabbage for a unique trio of toppings that will have you hooked after the first bite.
Grilled Chicken-Finger Fajitas with Peppers and Onions
You could slice chicken breasts into strips for fajitas, but starting with chicken fingers makes the whole process much quicker. Add fajita seasoning, then head out to the grill with chopped peppers and onions to give your fajitas an extra layer of smoky flavor. Serve with a zippy Mexican crema sauce, and you’re in for a whole lot of yumminess.
Instead of serving wedges of these quesadillas as appetizers, serve them for dinner! Like any good quesadilla, each one is filled with Monterey Jack cheese, but the fresh peppers and onions inside taste like they were cooked fajita-style. You can make the quesadillas heartier by adding leftover shredded chicken before toasting them—it will only take a few extra seconds, and it will add an extra boost of protein.
Chopped Salad Tacos
Get your fresh veggies ready! They’re the main filling for these bright, delicious chopped salad tacos. Pinto beans, sweet corn, and zucchini are a tasty combo to bite into, but you can also give each taco a little zip by adding a smear of creamy guacamole and a spoonful of zesty salsa.
Baked Tilapia Veracruz
Tilapia Veracruz is a classic Mexican dish, so we had to include it. This version features tilapia fillets baked on top of fresh cherry tomatoes, making it extra juicy. We kept the seasonings simple to really let the fresh flavors shine, but if you like a little more spice, you can sprinkle on chili powder or add a few sprigs of cilantro before serving.