Mexican cuisine might not be the first thing you'd think of when you think of weight loss, but this spicy ethnic food can actually fit very well into a ketogenic diet. There are, however, a few typically-mexican food items to eliminate, but don't worry, there are delicious replacements!1- Tortillas - Replace them with a Mexi-Zucchini, Brocolli, Kale or Zucchini KBosh Keto Crust
2. Rice - Replace with *cauliflower rice
3. Queso sauce - Replace with our *keto queso (see recipe below)
4. Beans - sorry, these are a no-no on keto but avocado makes for a great replacement
Fajita Fiesta
One of the most delicious, keto-friendly Mexican meals is Fajitas. Enjoy these beef, shrimp, chicken and vegetable fajitas made with a KBosh crust, filled with sizzling veggies and topped with a side of sour cream, *guacamole, salsa and * queso paired up with *Cauliflower Fried Rice.
Fajitas are one of the easiest, most delicious and definitely lowest-carb recipes
To get started, pick your taco crust. Mexi-Zucchini is an excellent choice for this recipe.
Next, pick your protein. Ground beef or turkey, shredded chicken or pork and a white fish like cod or halibut are all excellent choices. Then, decide which veggies you'd like. The great thing about tacos is that you can use whatever you happen to have on hand.
Shred some lettuce; cut up some avocado and chop up some tomatoes. The contrast of these colorful veggies will make this simple recipe into a work of art! Finally, choose your toppings. Sour cream, salsa, guacamole and queso all make for tasty taco toppings.
How to Prepare the Crust
Remove the oxygen packet.
Microwave the frozen crust for 40 seconds or pan fry the crust on a non-stick skillet over a medium heat for 2 minutes on each side.
How to Cook & Serve the FillingsStir Fry your protein
Options: Steak, Chicken, Pork, Fish
Stir Fry Your Veggies
Options: Onion, Mushroom, Scallions, Peppers, Bean Sprouts
Serve Family Style or on individual plates
Serve with Crusts, Sour Cream, Guacamole, Salsa & Keto Queso
Cauliflower Fried Rice
Riced Cauliflower is a delicious replacement for traditional rice recipes. There are several methids to rice cauliflower. The easiest is to simply buy it either frozen or fresh (Trader Joes has both versions.) The other method is to rice the fresh cauliflower from scratch. Use a grater to to or a blender or food processor until a rice-like texture is formed.
It's critical not to skip the next step. Remove as much moisture as you can from the cauliflower rice. Use a cheese cloth to squeeze out the water. Microwaving can also help to remove the moisture. You can also use a strainer, but the goal is to remove as much water as possible.
The ingredients you add to the rice is up to you. There are really two different cauliflower fried rice versions; an Asian and a Mexican. This is the Mexican version.
Ingredients
2 cups riced cauliflower
1 tbs olive oil
1/2 tsp paprika
1/2 tsp chili powder
1 tsp chopped garlic
1 TBS minced red onion
1 TBS parsley (for garnish)
1 celery stalk, chopped finely
1 carrot, chopped finely (leave this out if you're on a struct keto diet)
1 /2 chopped tomatoes (with seeds and center removed)
1/4 cup TBS sliced scallions
Optional - shredded chicken, diced pork, salad shrimp, shredded beef
Directions
Add oil, garlic, carrot, celery and onion to a large, heavy dutch oven or saute pan )don't let garlic brown
Add riced cauliflower and stir to coat
Add two eggs and stir to coat
Add spices and the remaining ingredients
Stir all ingredients (except parsley) together and cook on a low-medium heat for 10 minutes
Tostada Pizza
Ingredients
One KBosh Crust
(Mexi-Zucchini, Zucchini, Cauliflower, Kale
or Broccoli will all work great for this recipe)
Shredded Lettuce
Sliced grape tomatoes
1 each sliced small red, yellow, orange pepper
1 sliced Jalapeno Pepper
1 tsp Mexican Spice Blend
(1/4 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika)
1 tsp roughly chopped parsley or cilantro
1/2 cup ground beef
1/4 cup shredded cheese (cheddar or queso)
How to Prepare the Crust
Remove the oxygen packet.
For a crispy crust, pan fry the crust in a non-stick skillet on a medium heat on both sides until medium brown. Remove the crust
Add your Toppings
Spread shredded cheese all over the crust
Spread the ground beef, turkey or other protein
Add your veggies over the protein
Cover the pan and heat until cheese melts
Optional... squirt hot sauce
Keto Tacos
Taco Tuesdays are back and lower-carb than ever!
To get started, pick your taco crust. Mexi-Zucchini is an excellent choice for this recipe.
Next, pick your protein. Ground beef or turkey, shredded chicken or pork and a white fish like cod or halibut are all excellent choices. Then, decide which veggies you'd like. The great thing about tacos is that you can use whatever you happen to have on hand. Shred some lettuce; cut up some avocado and chop up some tomatoes. The contrast of these colorful veggies will make this simple recipe into a work of art! Finally, choose your toppings. Sour cream, salsa, guac and queso all make for tasty taco toppings.
How to Prepare the Crust
Remove the oxygen packet.
Microwave the frozen crust for 40 seconds or pan fry the crust on a non-stick skillet over a medium heat for 2 minutes on each side.
Add your Fillings
Spread the ground beef, turkey or other protein on half of the crust.
Add your veggies over the protein
Fold the filled crust in half
Add your toppings
Ingredients
4 Kbosh Crusts
How to Prepare the Crust
Remove the oxygen packet
Microwave the frozen crust for 40 seconds or pan fry the crust on a non-stick skillet over a medium heat for 2 minutes on each side.
1 cup Shredded Chicken Breast
1/4 cup Diced White Onion
1 TBS Diced Chili Pepper
1/2 cup Shredded Cheddar Cheese
1/4 cup Chopped Zucchini
1/2 cup Queso sauce
1/4 cup Enchilada sauce
1 tsp Cilantro for garnish
Directions
Saute the onion, pepper and zucchini
In a bowl, add chicken to the mixture
Spread 1/4 of the mixture on each crust
Slowly roll up and place onto a baking sheet
Cover with the enchillada sauce
Sprinkle the shredded cheese over the entire dish
Loosly cover the dish with foil
Bake for 20 minutes at 350 degrees
Add queso sauce and place back in oven for a few minutes until it bubbles
Garnish with cilantro (optional)
Queso Sauce
Ingredients
2 TBS butter
12 ounces white cheddar cheese
4 ounces Monterey Jack cheese, grated
1/2 cup heavy cream
1/4 cup water
1 TBS diced jalapeno pepper
3 minced garlic cloves
1/8 tsp chili powder
1/4 tsp salt
1/2 tsp pepper
2 TBS cilantro, chopped
Directions
In a sauce pan, add butter, cream, water and all the spices (reserve some cilantro for garnishing)
Over a low heat, slowly whisk ingredients together until a slow boil is reached.
Slowly add cheese, whisking and watching until the cheese is incorporated
Turn off the heat, pour into a serving bowl or use in your recipe. Garnish with the remaining cilantro.
Nachos
What's a Mexican Dinner without a side of Nachos? Replace traditional chips with these KBosh Chips and enjoy this snack guilt-free
2 ripe avocados
1/8 tsp pink salt
1/8 tsp FGP (freshly ground pepper)
1/2 tsp finely chopped Jalapeño (seeds removed)
1 tsp finely chopped red or purple onion
1 tsp fresh lime juice
Scoop out the avocado meat and place in a bowl
Mash with fork
Stir in all the other ingredients
How to Cook & Serve the Fillings
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