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Your Favorite Mexican Recipes, Made Healthy

  • Christy Brissette, M.S., R.D., media dietitian and president of 80 Twenty Nutrition

    Slow Cooker Beef Carnitas

    These carnitas are one of my favorite Mexican recipes. Trim the fat and maximize the protein for every tasty taco bite. Beef is an excellent source of iron, a nutrient that prevents anemia. If you work out a lot, you may need even more iron—intense activity can destroy red blood cells. Serve these tasty tacos on whole-grain wraps, organic corn tortillas, or even in lettuce wraps for a low-carb version.

    Get the recipe: Slow Cooker Beef Brisket Carnitas

  • Liz Weiss, M.S., R.D., and Janice Newell Bissex, M.S., R.D., of Meal Makeover Moms Kitchen

    Black Bean Enchiladas with Pumpkin Sauce

    These enchiladas are brimming with great nutrition as well as traditional Mexican flavors. The hearty, crowd-pleasing casserole is made with black beans, spinach, corn, green onions, and lots of cilantro, and it uses low-fat cheese in the filling. Each serving has an impressive 8 grams of fiber and 60 percent of your daily vitamin A—at just 310 calories.

    Get the recipe: Black Bean Enchiladas with Pumpkin Sauce

  • Andrea Falcone, R.D.

    Shrimp and Crab Tacos with Fennel Coleslaw

    These tacos have a balance of carbohydrates, protein, and healthy fats (with a good source of omega-3's too). It's colorful, speaking right to your eyes—and the leftover coleslaw goes a long way for tomorrow's lunch! Seafood tacos seem intimidating to make when you see them presented at a restaurant, but these are simply awesome and anyone can make them.

    Get the recipe: Shrimp and Crab Tacos

  • Christy Brissette, M.S., R.D., media dietitian and president of 80 Twenty Nutrition

    Skinny Margaritas

    No fiesta is complete without a margarita! But this refreshing cocktail can derail your healthy eating habits. A restaurant margarita can have more than 500 calories thanks to loads of sugar in the lemon-lime mix—not to mention all that unnecessary salt on the rim.

    Try my skinny margarita for a tasty and slimmed-down twist on the original. By using real lime juice and stevia simple syrup, you save 400 calories! Now that's something to celebrate.

    Get the recipe: Skinny Margarita

  • Kara Lydon, R.D., of The Foodie Dietitian

    Vegan Sweet Potato Nachos

    These nachos feature a healthier spin on your favorite pub food. You'll swap out chips for sweet potatoes and cheese for vegan cashew cheese sauce. Who said nachos can't be healthy?

    Get the recipe: Vegan Loaded Sweet Potato Nachos

  • Jessica Fishman Levinson, M.S., R.D.N., C.D.N., of Nutritioulicious

    Grilled Avocados Stuffed with Corn and Black Bean Salsa

    These grilled avocados are stuffed full of flavor and nutrition. Plus they're a colorful and festive way to celebrate—perfect as an appetizer or side to your tacos!

    Get the recipe: Grilled Avocados

  • Jenny Shea Rawn, M.S., M.P.H., R.D., at My Cape Cod Kitchen

    Loaded Tofu Tacos

    These loaded tofu tacos add a fun spin to taco night! Taco-seasoned protein-packed tofu is topped with all the can't-go-wrong flavorful toppings like creamy avocado, sharp cheddar, black beans (loaded with protein!), and cilantro. Red cabbage adds flavor, crunch, and color.

    Get the recipe: Loaded Tofu Tacos

  • Tina Gowin Carlucci, R.D., of Gowin Nutrition

    Egg and Black Bean Quesadilla

    This protein-packed quesadilla uses simple ingredients and is super easy to make. Plus it's totally customizable. Make it spicy, switch up the type of cheese, or throw on some sautéed mushrooms or peppers—perfect for feeding a small crowd. It's full of fiber and good-for-you fats that'll keep you feeling satisfied and help you handle your margarita!

    Get the recipe: Egg and Black Bean Quesadilla

  • Lauren Harris-Pincus, M.S., R.D.N., of Nutrition Starring You

    Avocado, Black Bean, and Tomato Salad

    This salad is just bursting with flavor, plus it packs 11 grams of fiber for per serving thanks to the black beans! It's delicious with baked tortilla chips or veggies, and it makes a satisfying lunch served with tuna or cottage cheese. Spoon some over an omelet, burger, or grilled fish. The possibilities are endless.

    Get the recipe: Avocado, Black Bean, and Tomato Salad


Christy Brissette, RD

Christy Brissette is one of North America’s top dietitians and a leading nutrition and food communications expert. She is the President of 80 Twenty Nutrition, a nutrition and food media company and private practice. Her mission? To end food confusion and dieting once and for all.  More →

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