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healthymexicanfood hashtag performance

#HealthyMexicanFood showcases nutritious Mexican dishes that balance traditional flavors with wholesome ingredients. Users share colorful recipes, cooking tips, and meal prep ideas that promote a healthy lifestyle while celebrating vibrant cuisine.
INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe
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INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe
INGREDIENTS (6 SERVINGS): 36 oz chicken breast (preferably bone in, skin on) 375 g potatoes 2 cup chopped carrot 3 corn on the cobb 2 zucchini 1 chayote squash 1/2 white onion 5 garlic cloves Bay leaves Handful of cilantro 1-2 tbsp low sodium chicken bouillon Salt DIRECTIONS: 1. In a large pot, water and allow it to warm up. 2. Add the onion, bay leaves, garlic cloves, and salt (chicken bouillon optional) into the pot and once the water reaches a boil bring it down to a simmer. Cover and cook chicken for 40-45 minutes or until fully cooked. 3. While the chicken is cooking, peel and chop the vegetables - potatoes, carrots, cabbage, and zucchini. Make sure to chop the vegetables into larger pieces. Small pieces will lose their shape as it cooks. 4. Divide the corn into halves. 5. Once the chicken is cooked, remove it from the pot. Remove the bones, skin, and shred. 6. Remove the onion and bay leaves and discard. 7. Add potatoes, chayote, and carrots. Cover and cook for 10 minutes. 8. Add the corn. Cover and cook for 10-15 minutes. 9. Add the zucchini and cilantro. Cover and cook for 10-12 minutes or until the vegetables are fork tender. If needed, add any additional seasonings. 10. Serve into a bowl (3 cups of soup). 11. Add your favorite sides and/or condiments - cilantro, onion, salsa, avocado). #healthymexicanfood #weightlossdiary #caloriedeficit #healthymexicanrecipe #comidafit #comidasaludableydeliciosa
113.6k
INGREDIENTS (6 SERVINGS): 36 oz chicken breast (preferably bone in, skin on) 375 g potatoes 2 cup chopped carrot 3 corn on the cobb 2 zucchini 1 chayote squash 1/2 white onion 5 garlic cloves Bay leaves Handful of cilantro 1-2 tbsp low sodium chicken bouillon Salt DIRECTIONS: 1. In a large pot, water and allow it to warm up. 2. Add the onion, bay leaves, garlic cloves, and salt (chicken bouillon optional) into the pot and once the water reaches a boil bring it down to a simmer. Cover and cook chicken for 40-45 minutes or until fully cooked. 3. While the chicken is cooking, peel and chop the vegetables - potatoes, carrots, cabbage, and zucchini. Make sure to chop the vegetables into larger pieces. Small pieces will lose their shape as it cooks. 4. Divide the corn into halves. 5. Once the chicken is cooked, remove it from the pot. Remove the bones, skin, and shred. 6. Remove the onion and bay leaves and discard. 7. Add potatoes, chayote, and carrots. Cover and cook for 10 minutes. 8. Add the corn. Cover and cook for 10-15 minutes. 9. Add the zucchini and cilantro. Cover and cook for 10-12 minutes or until the vegetables are fork tender. If needed, add any additional seasonings. 10. Serve into a bowl (3 cups of soup). 11. Add your favorite sides and/or condiments - cilantro, onion, salsa, avocado). #healthymexicanfood #weightlossdiary #caloriedeficit #healthymexicanrecipe #comidafit #comidasaludableydeliciosa
INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes
83.2k
INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes
Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes
72.8k
Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes
Replying to @_i_love_my_little_moon INGREDIENTS (4 SERVINGS): 32 oz raw chicken breast (preferably bone in and with skin) 25 ounce hominy 1 white onion 2 poblano peppers 1 lb tomatillos 6 garlic cloves 2-3 jalapeños 2 cups spinach 3 bay leaves Salt Pepper Low sodium chicken bouillon Oregano DIRECTIONS: 1. To the pot add, 11-13 cups of water, 3 bay leaves, 1/2 white onion, salt, and 6-7 garlic cloves. Add the chicken and boil chicken for 30-40 minutes. 2. During the last 10 minuted add the tomatillos into the pot. Remove once they are a dark green. 3. Roast the chiles poblanos using your preferred method. (Air fry at 390° F for 10-12 minutes) 4. Let the poblanos sweat for 10-15 minutes before removing the skin, seeds, and stem. 5. Add the poblano peppers, tomatillos, onion + garlic from the chicken broth to a blender with a large handful of cilantro, jalapeños, spinach, and 1.5 cup broth from the chicken. Add bouillon to taste. 6. Drain and wash hominy. 7. Remove and shred chicken and discard bones and skin. 8. Add the green salsa to the pot and let it simmer for 10 minutes. 9. Add the shredded chicken and hominy into the pot. 10. Mix well, cover, and cook for 15 minutes on low heat. If needed add any additional seasonings. 11. Chop cabbage, onion, and radishes along with any other toppings. 12. Serve pozole and top with 90 grams cabbage, 30 grams onion, 45 grams radishes and lemon juice to taste. MACROS (no toppings): 435 calories | 47 G protein | 40 G carbs | 8 G fat (+40 cals for toppings) #healthymexicanfood #weightlossdiary #caloriedeficit #healthymexicanrecipe #comidafit #comidasaludableydeliciosa #highproteinmeals
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Replying to @_i_love_my_little_moon INGREDIENTS (4 SERVINGS): 32 oz raw chicken breast (preferably bone in and with skin) 25 ounce hominy 1 white onion 2 poblano peppers 1 lb tomatillos 6 garlic cloves 2-3 jalapeños 2 cups spinach 3 bay leaves Salt Pepper Low sodium chicken bouillon Oregano DIRECTIONS: 1. To the pot add, 11-13 cups of water, 3 bay leaves, 1/2 white onion, salt, and 6-7 garlic cloves. Add the chicken and boil chicken for 30-40 minutes. 2. During the last 10 minuted add the tomatillos into the pot. Remove once they are a dark green. 3. Roast the chiles poblanos using your preferred method. (Air fry at 390° F for 10-12 minutes) 4. Let the poblanos sweat for 10-15 minutes before removing the skin, seeds, and stem. 5. Add the poblano peppers, tomatillos, onion + garlic from the chicken broth to a blender with a large handful of cilantro, jalapeños, spinach, and 1.5 cup broth from the chicken. Add bouillon to taste. 6. Drain and wash hominy. 7. Remove and shred chicken and discard bones and skin. 8. Add the green salsa to the pot and let it simmer for 10 minutes. 9. Add the shredded chicken and hominy into the pot. 10. Mix well, cover, and cook for 15 minutes on low heat. If needed add any additional seasonings. 11. Chop cabbage, onion, and radishes along with any other toppings. 12. Serve pozole and top with 90 grams cabbage, 30 grams onion, 45 grams radishes and lemon juice to taste. MACROS (no toppings): 435 calories | 47 G protein | 40 G carbs | 8 G fat (+40 cals for toppings) #healthymexicanfood #weightlossdiary #caloriedeficit #healthymexicanrecipe #comidafit #comidasaludableydeliciosa #highproteinmeals
INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable
46.6k
INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable
Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas
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Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas
On my way to work this morning, I decided my 1 cheat meal for the week will be breakfast. I stopped at a gas station in Pelham Alabama that was uniquely Mexican themed. They had a lot of Mexican food items and a hot food area inside. I gave the tacos a try. I’d say it’s worth checking out if passing through. #policeonbreak #copsontiktok #tacosforbreakfast #asadatacos #mexicanstore #pelham #pelhamalabama #pelhampolice #mexicanfood #healthymexicanfood
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On my way to work this morning, I decided my 1 cheat meal for the week will be breakfast. I stopped at a gas station in Pelham Alabama that was uniquely Mexican themed. They had a lot of Mexican food items and a hot food area inside. I gave the tacos a try. I’d say it’s worth checking out if passing through. #policeonbreak #copsontiktok #tacosforbreakfast #asadatacos #mexicanstore #pelham #pelhamalabama #pelhampolice #mexicanfood #healthymexicanfood
Easy Mexican Tinga Bowl to reach those fitness goals 💪🏼💖✨ #healthymexicanfood #tinga #valenciadiet #valencialifestyle
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Easy Mexican Tinga Bowl to reach those fitness goals 💪🏼💖✨ #healthymexicanfood #tinga #valenciadiet #valencialifestyle
In my healthy señora era👜👠 Healthy Mexican breakfast and dinner 🍽️ #newyear#momlife#boymom#wfhm#workingmom#mexicanrecipes#healthymexicanfood#
472.0
In my healthy señora era👜👠 Healthy Mexican breakfast and dinner 🍽️ #newyear#momlife#boymom#wfhm#workingmom#mexicanrecipes#healthymexicanfood#

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