Mexican and Mexican-American cuisine just has to be one of the very best in the world. Just think of the classic flavors such as lime, cilantro, chili, cumin, crema, tender meats, tequila, fresh fish and creamy avocados…sorry, I just drifted off in a daydream! Of course, there are certain ingredients we can’t go near on keto (i.e. corn, tortillas, beans), but there are more than enough naturally keto-friendly Mexican ingredients to create an absolute feast for Cinco de Mayo. Please forgive my recipes for not being completely authentic! They’re my homage to the beauty of Mexican cuisine, but from the constraints of never having visited Mexico in person.
If you’ve got a cast iron skillet or pan, definitely bring it out for this chicken fajita recipe! Getting a good old char on your chicken and peppers really brings out the best flavor, especially when contrasted with creamy, cool sour cream and avocado. You won’t miss the tortillas as this dish is more than tasty and filling enough without em!
While Ceviche is arguably a Peruvian (and Ecuadorian) dish by origin, it celebrates so many flavors we associate with Mexican cuisine…and it’s incredibly delicious. In saying that, Ceviche is a popular dish in Mexico too, with some specific ingredients making for a distinctly Mexican version. The amazing thing about this nutritious dish is that it’s completely Keto-friendly just as it is.
Seed Cracker “Corn Chips”
I went to a friend’s house the other day and she served me these incredible seed crackers which she had made. They were crunchy, nutty, moreish and completely free of flour. In fact, they’re just made from seeds, psyllium husk and water. I knew I had to recreate this recipe for you! These crackers are fantastic for scooping up ceviche, guac and serving on the side of fajitas for a little keto-friendly crunch.
Cauliflower Taco Pizza
Before you throw your arms up in disgust, I know this is a completely non-Mexican dish in terms of authenticity. But I am shamelessly gimmicky when it comes to food sometimes, and I love to mix together my favorite cuisines…and this one is a hybrid of Pizza (Italy) and tacos or nachos (Mexican-American).
Start your Cinco de Mayo celebration with a cold, thick, icy, frozen margarita slushy. This recipe is super sour and has a tiny dash of stevia liquid to balance out that tartness. It’s simple and doesn’t have any bells and whistles, just that citrus and tequila we love! Get yourself some big margarita glasses and don’t forget to lime and salt the rims.