Tasty Low-Carb Tex-Mex Recipes to Try from Level2
Oct. 07 2021
Looking to add a little spice to your supper? Crafted by our Level2 Registered Dietitians, these new recipes are not only muy delicioso, they’re also carb conscious so you can have tasty flavor while keeping your glucose levels in check. From yummy steak/chicken fajitas to taco casserole and some healthy food swaps for faves like nachos, we’ve got you covered.
Check out these recipes to try for your celebration (and watch our Level2 fajita cooking video for inspiration):
- 2 tablespoons olive oil
- 2 pound flank or strip steak or 3 boneless skinless chicken breasts
- 3 bell peppers or poblano peppers, sliced
- 1 large onion, sliced into half moons
- 1 tablespoon minced garlic, about 3 cloves
- 2 limes
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tsp hot pepper flakes
- 1 tsp salt
- ½ tsp pepper
- Tortilla or lettuce leaf
- Fresh salsa
- Shredded Cheese
- Make the fajita seasoning. Add the chili powder, ground cumin, oregano, garlic powder, paprika, pepper flakes, salt and pepper to a small mixing bowl and stir together.
- Season the chicken/steak. Generously sprinkle the fajita seasoning on both sides of the protein you have chosen, use your fingers to press it in.
- Cook the protein. Heat a large skillet over medium heat and lightly coat it with a drizzle of olive oil or avocado oil. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let them rest for a few minutes before slicing into strips. For steak, cook it on both sides until brown on the outside and slightly pink on the inside. Cook to medium or desired doneness.
- Sauté the bell peppers and onion. Cut the bell peppers and onions into thin slices. Sauté bell peppers, onions, and minced garlic in a skillet over medium heat for a few minutes until caramelized. Feel free to use the same skillet you cooked your protein in!
- Mix together. Add the chicken or steak back into the skillet, squeeze fresh lime juice on top and stir everything together.
- Wrap it up. Serve immediately with tortillas and extra toppings of your choice: rice, beans, avocado or homemade guacamole, sour cream, fresh salsa, pico de gallo, shredded lettuce and shredded cheese.
Nutrition per serving (Serving Size 1/6 of the recipe): Calories 314 / Total Fat 11.1g / Saturated Fat 2.8g / Cholesterol 161.3mg / Sodium 764.3mg / Carbohydrate 10.2g / Dietary Fiber 2.7g / Total Sugars 4.9g / Protein 42.4g
- 1 small yellow onion, roughly chopped
- 1 serrano chili, roughly chopped
- 1/2 cup cilantro leaves, finely chopped, divided
- 1 tsp cumin
- 1 teaspoon salt
- 4 ripe avocados
- 2 tablespoons juice from 2 limes
- Combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.
- Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a fork. Add onion/chili puree, remaining cilantro leaves, and half of lime juice. Fold to combine. Season to taste with more salt and lime juice.
Nutrition per serving (Serving size 1/4c): Calories 106/ Fat 8.8 g/ Carb 5.7 g/ Protein 1.3g
- Cauliflower Head (medium)
- 1 chopped jalapeno
- 1 can tomato paste
- 1 medium chopped Onion
- Cloves of minced garlic
- Tbsp Olive oil
- ¾ cup Chicken Broth
- ¼ tsp Cumin
- ¼ tsp paprika
- 1 tsp chili powder
- ¼ c Chopped cilantro
- 1 tsp fresh lime
- Use a box grater to grate your cauliflower. Grate your cauliflower like you would if you were grating cheese. (You can also use a food processor, but make sure to pulse and not blend for best results!)
- Heat olive oil in a large skillet over medium-high heat. Add onions, jalapenos and garlic. Saute for 10 minutes, until onions are completely softened.
- Add broth, tomato paste, salt, paprika, chili powder and cumin. Mix together until tomato paste is evenly distributed.
- Add grated cauliflower (cauliflower rice) and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. (Taste test, as the cauliflower rice should not be overcooked or it will be soggy! You want it firm but cooked through. ) Add salt and pepper for flavor.
Remove from heat and stir in chopped cilantro and fresh lime.
Nutrition per serving (1/6th of the recipe): Calories; 93 grams, 11 grams carb, 5 grams fat, 3 grams protein
- 10 ounces frozen cauliflower rice
- 2-3 tbsp olive oil
- 2 lbs ground beef or ground turkey
- 1 small red bell pepper – seeded, chopped
- 1 small white onion – chopped
- 4 tbsp taco seasoning
- 3 cups shredded Colby jack cheese
- 1 cup sour cream
- Chopped lettuce
- Chopped tomato
- Slice black olives
- Sliced jalapeno
- 10-15 Tortilla chips
- 1/4 Cup Salsa
- Preheat oven to 350°
- Pan fry the cauliflower in oil over medium/high heat until browned. Transfer to greased 2 qt casserole dish and spread in an even layer.
- Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary, then add taco seasoning. Transfer to casserole dish in an even layer on top of cauliflower rice.
- Top with shredded cheese and bake for 10-15 minutes.
- Spread sour cream over the top. Sprinkle with extra shredded cheese and add preferred additional toppings.
Nutrition per serving: approximately 478 calories / 11 carbs / 34 g protein / 32 g fat
**Tip: if you plan to have leftovers leave off the sour cream and additional toppings. This will make reheating more appealing. The sour cream and additional toppings can be added before serving
Nachos with Cheese & Sour Cream
- Tortilla chips
- Sour cream
- Swap for chips: sweet potato, sliced and baked
- No swap for sour cream
- No swap for cheese
- No swap for salsa