Healthy Cinco De Mayo Recipes
Cinco de Mayo is the perfect excuse to celebrate with bold flavors, festive dishes, and vibrant colors—but that doesn’t mean you have to ditch your health goals. Whether you’re hosting a get-together or just want something fun for dinner, these high-protein, better-for-you recipes bring all the flavor without the food coma. From spicy tacos to satisfying skillet meals, every recipe here is packed with protein, simple to make, and perfect for keeping the party (and your goals) going strong.
Many of these recipes are already on the blog, so feel free to click on the picture or title to get the FULL recipe with tips and substitutions! ENJOY!
High-Protein Low-Carb Enchiladas (Made with egglife Wraps)
Looking for a high-protein, low-carb dinner that satisfies your cravings without blowing your goals? These cheesy, flavorful enchiladas made with egglife egg white wraps are everything. With 29 grams of protein and just 8 grams of carbs per enchilada, this is a recipe you'll make on repeat—whether you're meal prepping or feeding the fam.
Ingredients
6 egglife egg white wraps (original or flavor of choice)
8 oz cooked chicken breast, shredded
1/2 cup - 3/4 cup refried beans (fat-free or regular)
3/4 cup plain nonfat Greek yogurt
1 packet taco seasoning
1/2 cup canned diced green chilies
1/4 cup enchilada sauce (for filling)
1/3 cup shredded Mexican blend cheese (for filling)
1/4 cup chopped cilantro (optional, and for filling!)
FOR ASSEMBLY:
1 cup enchilada sauce (spread on bottom of dish)
3/4 cup enchilada sauce (for topping)
1 cup shredded Mexican blend cheese (for topping)
1/8 cup chopped cilantro (optional- for topping)
1/8 cup chopped green onion (optional- for topping)
Optional toppings: avocado, greek yogurt or sour cream!
Instructions
Mix Preheat the oven to 350°F (175°C).
Make the filling: In a mixing bowl, combine chicken, beans, Greek yogurt, taco seasoning, green chilies, 1/4 cup enchilada sauce, and 1/3 cup shredded cheese.
Assemble the enchiladas: Spoon the filling evenly into each egglife wrap and roll tightly.
Prepare your baking dish: Spread 1 cup of enchilada sauce on the bottom of a 12x8-inch baking dish.
Arrange the enchiladas: Place the wrapped enchiladas seam-side down in the baking dish.
Top it off: Pour the remaining 3/4 cup enchilada sauce over the top and sprinkle with 1 cup shredded cheese.
Bake: Bake for 10 minutes or until cheese is melted and bubbly. Optional: broil for 1-2 minutes for a golden, bubbly top.
Nutrition Info (Per Enchilada):
211 calories | 29g protein | 8g carbs | 7g fat
Creamy High Protein Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad is creamy and delicious, infused with all of the flavors of street corn. Tangy, smoky, and super creamy, you won’t believe that this pasta salad can actually help you reach your health and wellness goals.
Ingredients
2 boxes of protein pasta (I used Kaizen – use code PROTEINSNACKQUEEN for 15% off)
¾ cup cottage cheese (whipped with an immersion blender)
3 tablespoons Everything But the Elote Seasoning (from Trader Joe's or homemade)
¼ cup fat-free Greek yogurt
1 tablespoon mayonnaise
2.5 cups sweet corn (you can use frozen corn, canned corn, or fresh corn) - Trader Joe's has a great fire-roasted frozen corn that would give this salad even more flavor.
½ cup cotija cheese, feta cheese, or queso fresco
¼ cup chopped cilantro
Fresh lime juice from 1 lime
Salt and black pepper to taste
Sliced green onions (optional, for garnish)
DIY Elote Seasoning (If You Don’t Have Everything But the Elote)
Mix together the following:
2 teaspoons chili powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne (optional)
1 teaspoon sugar (optional, balances flavors)
1 teaspoon lime zest (optional, adds brightness)
Instructions
Cook the pasta: Bring a large pot of water to a boil. Generously salt the water, then cook pasta according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process.
Make the creamy chili lime dressing: In a small bowl, use an immersion blender to blend the cottage cheese. Stir in the remaining dressing ingredients (Greek yogurt, mayo, elote seasoning, and lime juice). Make sure it’s nice and smooth.
Prep the corn (if necessary): If your corn is frozen, gently heat it in the microwave or thaw it in the fridge. If you're using fresh corn, use a sharp knife to carefully remove it from the cob.
Make the salad: Add the cooked pasta to a large bowl. Sprinkle with corn kernels and pour the dressing over the top of the pasta. Toss the mixture until everything is well coated. Add the cotija cheese and fresh cilantro, toss again, then serve. Enjoy!
Nutritional Info (Per Serving - Makes 6 Servings)
Calories: 355
Protein: 32g
Carbs: 39g
Fat: 8g
One-Pan, High-Protein Taco Rice Skillet
If you’re looking for a quick, protein-packed dinner that satisfies your taco cravings and helps you hit your protien goals, then look no further!!! This Taco Rice Skillet is the ultimate one-pan meal—cheesy, hearty, and loaded with flavor—made with Kaizen’s high-protein, low-carb rice for a lighter take what will taste and feel like an MAJOR comfort food.
Ingredients
1 package Kaizen high-protein, low-carb rice (Spanish or regular flavor)
1 lb 96% lean ground beef or ground turkey
1 cup jarred salsa (your favorite kind)
1 packet taco seasoning
½ cup black beans (drained and rinsed)
½ cup corn (canned or frozen)
2 cups frozen tri-color bell peppers (or chopped fresh peppers)
1 yellow onion, chopped
1 tablespoon cooking oil (olive or avocado oil works great)
1½ cups shredded lite Mexican-blend cheese
1½ cups bone broth (or any broth)
Instructions
1. Sauté the aromatics:
In a large skillet, heat oil over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
2. Brown the meat:
Add ground beef or turkey to the skillet. Break apart with a spatula and cook until no longer pink. Sprinkle in the taco seasoning and stir to coat the meat, allowing the spices to bloom.
3. Add veggies and salsa:
Stir in the black beans, corn, bell peppers, and salsa. Mix until everything is well combined.
4. Simmer with broth & rice:
Pour in the bone broth and bring the mixture to a boil. Once boiling, add the entire package of Kaizen rice. Stir well, making sure the rice is fully submerged. Cook uncovered for about 10 minutes, stirring occasionally, until the rice is tender and most of the liquid has absorbed. Taste test for doneness.
5. Melt the cheese:
Turn off the heat. Sprinkle cheese over the top and cover the pan with a lid or foil. Let it sit for a few minutes until the cheese is melted and gooey.
6. Add toppings & serve:
Finish with fresh cilantro, avocado, green onion, and a dollop of Greek yogurt or sour cream if desired
Nutrition Info (Per serving- makes 5 hearty servings):
415 calories | 50g protein | 30g carbs | 15g fiber | 11g fat
The Easiest Sheet Pan Crispy Chicken Tacos Recipe
My favorite easy weeknight dinner is tacos. You can pack them with veggies, stuff them with flavorful lean protein, and top them with any of your favorite toppings, so really, what's not to love? They're a crowd-pleaser for a reason, but sometimes I find myself looking beyond my usual go-to recipe for something a little bit different.
Enter these super simple sheet pan tacos that'll give your next taco night a real upgrade (with a fun twist). They’re so crispy (without being fried), packed with protein, and easy to make. Plus, they couldn’t be easier to customize to your tastes, which makes them the perfect dish to make for a family dinner or a large crowd.
Ingredients
For the tacos:
1 yellow or red onion, diced
1 tablespoon garlic, minced
8 oz rotisserie chicken breast, shredded
½ cup corn (if canned, drained and rinsed)
½ cup black beans (if canned, drained and rinsed)
¾ cup salsa verde
½ packet of taco seasoning (or use homemade taco seasoning)
¼ cup olive oil (for brushing)
10 tortillas (I used corn, but flour works too!)
1 cup shredded cheese (swap for dairy-free if needed)
For toppings:
Pico de gallo (store-bought to save time!)
Chopped lettuce
Avocado
Greek yogurt or sour cream (dairy-free works too)
Fresh cilantro
Green onions
Instructions
Preheat the oven: Preheat the oven to 425 degrees F.
Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent, about 3-5 minutes.
Finish the taco filling: Add the shredded chicken, corn, black beans, salsa verde, and taco seasoning. Give it a good stir and cook for about 5 minutes. Remove the black bean mixture from the heat and set it aside.
Warm the tortillas: Wrap tortillas in a lightly damp paper towel and microwave them for about 1 minute to soften them.
Assemble the tacos: Brush the back of each tortilla with a little olive oil and lay them on a sheet pan lined with parchment paper (you could also work on a cutting board or separate sheet pan and then transfer the assembled tacos to a second sheet pan). Sprinkle cheese on half of each tortilla, then add the chicken mixture on top of the cheese. Gently fold the tortillas over the filling and lightly press them down (don’t crack it). Brush the folded-over tortillas with a little oil.
Bake: Transfer the sheet pan to the top rack of the preheated oven and bake the tacos for about 20 minutes, until they’re golden brown and crispy.
Add your toppings: Take the tacos out of the oven and let them cool for a few minutes. Then, gently open them up and pile on your favorite taco toppings like shredded lettuce, cilantro, salsas, avocado, a dollop of sour cream or Greek yogurt, or a little fresh lime juice. Enjoy!
Nutrition Information (Per Taco - Makes 10 Crispy Tacos)
Calories: 220
Protein: 15g
Carbs: 23g
Fat: 8g
Easy & Healthy Slow Cooker Ranch Chicken Tacos
These Slow Cooker Ranch Chicken Tacos are ideal for feeding a crowd for gameday, meal-prepping, or just making an easy, no-fuss dinner that the whole family may actually enjoy (gasp). The slow cooker does all the work here, leaving you with tender, juicy chicken that’s perfectly seasoned and ready to tuck into tortillas, lettuce wraps, or serve over rice as a bowl.
Ingredients
2 boneless skinless chicken breasts (you can use boneless skinless chicken thighs if you prefer!)
Juice of 1 lime
1 cup chicken broth (you can also use chicken stock or bone broth if you'd prefer)
2 tablespoons green chiles (from a 4 oz can)
1 teaspoon minced garlic
1 packet taco seasoning (I used Siete, but feel free to use your favorite store-bought brand or make your own)
¼ cup ranch seasoning (Trader Joe’s or your favorite brand)
Instructions
Add the Chicken to the Slow Cooker and Season: Place the chicken breasts in the slow cooker, then add the lime juice, chicken broth (or stock), green chiles, garlic, taco seasoning, and ranch seasoning on top of the chicken. Give it a good stir to combine.
Cook the Chicken: Turn on the slow cooker and cook the chicken for 3-4 hours on high heat or 6-7 hours on low heat. The chicken should be cooked all the way through and easy to shred with a fork.
Shred the Chicken: Remove the chicken from the slow cooker and shred with two forks. Alternatively, you can use a stand mixer with the paddle attachment to shred the chicken. Once it’s fully shredded, add it back into the slow cooker and toss in the delicious “sauce.”
Nutrition Information (Per Taco - Makes 10-12 Servings)
Calories: 145
Protein: 17g
Carbs: 7g
Fat: 5g
Easy & Delicious Keto Mexican Chicken Casserole Recipe
Ingredients
Olive oil or avocado oil
1 onion, diced
2-3 garlic cloves, minced (optional)
2 bell peppers, diced (you can use green pepper, red pepper, orange pepper, or yellow pepper!)
1 jalapeño, minced (optional for spice lovers)
1 pound ground chicken (or, alternatively, you can use leftover chicken breasts, rotisserie chicken, or even shredded chicken thighs)
24-ounce bag of riced cauliflower
1 packet taco seasoning
2 cups shredded Mexican blend cheese (dairy-free if needed)
1/4 cup salsa verde (optional for extra flavor)
Salt and black pepper
Instructions
1. Prep Your Ingredients: Dice your onion and bell peppers and mince your jalapeño, if using. Preheat your oven to 350 degrees F.
2. Sauté the Aromatics and Cook the Chicken: Heat about a tablespoon of olive oil or avocado oil in a large, oven-safe skillet over medium heat. Add the onion, garlic, bell pepper, and jalapeño and cook for about 2-5 minutes or until the onion is translucent and everything is fragrant. Add the ground chicken and taco seasoning and cook until the chicken is browned and cooked through.
3. Add the Cauliflower Rice: Add the cauliflower rice and salsa verde to the cooked chicken and vegetables and stir to combine. Cover and cook for about 5-10 minutes or until the cauliflower rice is tender and absorbs some of the flavors of the salsa and taco seasoning. Taste and adjust seasonings if needed.
4. Bake the Casserole: Stir 1 cup of shredded cheese into the mixture. If you don’t have an oven-safe skillet, grease a casserole dish and pour the chicken mixture into the dish. Top either the casserole dish or skillet with the remaining cheese and some optional jalapeño or pickled jalapeño slices if you’d like to add extra spice. Bake uncovered in the preheated oven for about 15-20 minutes, or until the cheese is golden brown and bubbly.
5. Garnish and Serve: Take the casserole out of the oven and sprinkle it with fresh cilantro. Serve with optional garnishes including sliced green onions, black olives, shredded lettuce, salsa, a dollop of Greek yogurt or sour cream, guacamole, or any other of your favorite keto-friendly toppings. Enjoy!
Nutrition Information (Per Serving - Serves 5)
Calories: 313
Protein: 43g
Carbs: 17g
Fat: 8g
Slow Cooker Honey Chipotle Chicken Tacos
These smoky-sweet chipotle chicken tacos are the kind of easy, flavor-packed dinner you’ll want on repeat. Made in the slow cooker with just a few pantry staples, they’re high in protein, perfectly spiced, and finished with melty cheese, corn, and black beans. Load them into a warm tortilla with creamy avocado, pickled onions, cilantro, and a squeeze of lime for the ultimate taco night—done with minimal effort.
Ingredients:
1 1/2 lbs chicken thighs
3 canned chipotle peppers in adobo sauce & 2 tablespoons adobo sauce
3 tablespoons agave or honey
1/2 cup corn 1/2 cup black beans
1/2 cup shredded light Mexican blend cheese
Spice blend: 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1/2 tsp pepper 1/2 tsp cumin 1/2 tsp paprika
Additional:
Tortillas - I used carb savvy from Trader Joe’s
1/8 of an avocado on each taco
Pickled onions (I have a recipe!)
Cilantro
Lime
Directions
Prep the Chicken:
Place chicken thighs in your slow cooker. Roughly chop the chipotle peppers and add them along with the adobo sauce, garlic powder, onion powder, salt, pepper, cumin, paprika, and agave (or honey). Toss everything together to coat the chicken well.Slow Cook: Cover and cook on low for 3–4 hours or until the chicken is tender and easy to shred.
Shred & Add Mix-Ins: Shred the chicken directly in the slow cooker using two forks. Stir in the corn, black beans, and shredded cheese. Cover and cook on low for another 30 minutes, or until the cheese is melted and everything is heated through.
Assemble the Tacos: Warm your tortillas. Spoon the chipotle chicken mixture onto each tortilla and top with sliced avocado, pickled onions, fresh cilantro, and a squeeze of lime.
Serve: Enjoy immediately or store the chicken mixture in an airtight container in the fridge for up to 4 days — perfect for meal prep!
Nutrition Information
Makes about 9 tacos!
Calories for recipe without tortillas: 157 calories | 16g protein | 9g carbs | 6g fat
With carb savvy tortilla: 219 calories | 19g protein | 18g carbs | 7.5g fat
No matter how you’re celebrating this Cinco de Mayo, these high-protein recipes prove that you can enjoy the party and still feel great afterward. With bold flavors, balanced ingredients, and easy prep, they’re perfect for staying on track without sacrificing taste. I hope these ideas add some fresh inspiration to your table—and if you try one, be sure to tag me so I can see your creations!
