Paleo Mexican: Amazingly Good Tex-Mex Paleo Cuisines At Home! (100% Authentic Recipes) (4 page)

Spice up your boring lunches with these amazing
paleo lunch recipes!

Cooked separately then combined into one lettuce wrap, the eggs and sausage sauce are delicious. The final result is a fragrant and spicy wrap, perfect for lunch for the entire family.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6

Ingredients:

Eggs:

6 eggs, beaten

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

½ red pepper, chopped

Salt, pepper to taste

2 tablespoon coconut oil

Sausages:

4 chicken sausages

1 shallot, chopped

1 tablespoon coconut oil

1 poblano pepper, chopped

6 large lettuce leaves

Directions:

1. To prepare the eggs, heat the coconut oil in a skillet.
   
2. Mix the eggs with the cilantro, parsley, red pepper, salt and freshly ground pepper to taste.
   
3. Pour the mixture into the skillet and cook for 5-7 minutes until golden brown. Remove from heat and set aside.
   
4. To make the sausage sauce, heat the coconut oil in a skillet.
   
5. Peel off the skin of the sausages and shred the meat into the hot oil. Sauté for 5 minutes stirring often.
   
6. Add the shallot and pepper and keep cooking on medium flame for 10-15 more minutes, stirring often.
   
7. To serve, take 1 lettuce leaf and place a few pieces of cooked egg in the center.
   
8. Top with sausages and wrap tightly then serve fresh.
   

Nutritional information per serving

Calories: 180

Fat: 14.2g

Protein: 9.3g

Carbohydrates: 3.8g

Potato salad is a classic, but not this particular recipe. It
has a nice kick from the chili pepper and the chorizo makes it rich and fragrant, adding an interesting smoky aroma.

Prep time: 20 minute

Cook time: 30 minutes

Servings: 8

Ingredients:

2 pounds sweet potatoes, peeled and cubed

¼ cup olive oil

½ red chili, chopped

4 hard-boiled eggs, chopped

1 chorizo, diced

2 jalapeno peppers, seeded and sliced

1 red onion, sliced

2 limes, juiced

Salt, pepper to taste

2 tablespoons chopped cilantro

Directions:

1. Place the sweet potato cubes in a steamer and cook until tender.
   
2. Transfer into a bowl and stir in the chili, eggs, chorizo, jalapenos, red onions and cilantro.
   
3. Season with salt and pepper then add the olive oil and lime juice.
   
4. Serve the salad fresh.
   

Nutritional information per serving

Calories:
266

Fat:
11.6

Protein:
6.6g

Carbohydrates:
35.3g

Beef soups are rich and flavorful usually and this recipe makes no exception. In fact, it is more flavorful than usually due to having quite a few spices and plenty of heat to complement the earthy meat well.

Prep time: 20 minutes

Cook time: 1 ½ hours

Servings
: 10

Ingredients:

2 pounds beef shank, cubed

2 tablespoons coconut oil

1 red onion, chopped

2 garlic cloves, chopped

2 green onions, chopped

1 can diced tomatoes

2 large carrots, sliced

½ head cabbage, shredded

1 celery stalk, sliced

1 poblano pepper, chopped

½ teaspoon chili flakes

1 teaspoon cumin powder

¼ teaspoon all-spice powder

3 cups beef stock

3 cups water

Salt, pepper to taste

¼ cup chopped cilantro for serving

Directions:

1. Heat the coconut oil in a soup pot and stir in the beef. Sauté for 5 minutes until browned on all sides.
   
2. Add the onion, garlic, green onion, carrots, celery and poblano pepper and sauté for 5 more minutes.
   
3. Stir in the cabbage, tomatoes, chili flakes, cumin, all-spice, stock and water.
   
4. Season with salt and pepper and cook the soup on low heat for 1 ½ hours or until the meat is tender.
   
5. Serve the soup warm, garnished with fresh cilantro.
   

Nutritional information per serving

Calories:
224

Fat:
8.7g

Protein:
29.3g

Carbohydrates:
5.9g

This recipe uses cooked turkey meat so it is great when you have leftovers. It can easily be adapted for chicken or even beef and pork. The flavors are intense and being such a thick and rich stew, you can serve it in lettuce wraps easily.

Prep time: 20 minutes

Cook time: 40 minutes

Servings
: 6

Ingredients:

2 tablespoons coconut oil

2 onions, chopped

2 poblano peppers, chopped

2 garlic cloves, chopped

1 pound cooked turkey, shredded

1 cup chicken stock

1 can green chile peppers, chopped

2 cups canned diced tomatoes

Salt, pepper to taste

½ teaspoon cumin powder

Directions:

1. Heat the coconut oil in a saucepan and stir in the onions, poblano peppers and garlic. Sauté for 5 minutes, stirring often.
   
2. Add the cooked turkey, chicken stock, peppers, tomatoes and cumin powder then season with salt and pepper.
   
3. Cook on low heat for 30-40 minutes and serve warm.
   

Nutritional information per serving

Calories: 202

Fat:
8.6g

Protein:
23.3g

Carbohydrates:
7.3g

Get out of your comfort zone with this delicious, spicy chicken soup. It’s a classic recipe, but don’t underestimate it!

Prep time: 15 minutes

Cook time: 1 hour

Servings
: 8

Ingredients:

1 chicken, cut in smaller pieces

6 cups water

2 carrots, sliced

2 garlic, sliced

1 onion, chopped

1 celery stalk, sliced

1 jar chunky red salsa

2 cups canned diced tomatoes

Salt, pepper to taste

¼ cup chopped cilantro

Directions:

1. Place the chicken in a soup pot and pour in the water.
   
2. Cook the chicken for 30 minutes on medium heat then add the carrots, garlic, onion, celery, salsa, tomatoes, salt and pepper.
   
3. Cook for 30 more minutes then pour the soup in bowls and serve it warm, topped with cilantro.
   

Nutritional information per serving

Calories: 103

Fat:
1.7g

Protein:
15.9g

Carbohydrates:
15.3g

Paleo rice is somehow special because it is made from cauliflower. You will be surprised to discover how good cauliflower tastes in this combination and how close it is to real rice in terms of texture.

Prep time: 20 minutes

Cook time: 30 minutes

Servings
: 4

Ingredients:

1 head cauliflower, cut into florets

4 bacon slices, chopped

1 shallot, chopped

1 garlic clove, chopped

1 can green salsa

¼ cup chopped cilantro

¼ cup vegetable stock

½ teaspoon cumin powder

½ teaspoon chili flakes

Salt, pepper to taste

Directions:

1. Heat a skillet over medium flame and stir in the bacon. Fry it until crisp then add the shallot and garlic. Sauté 2 more minutes.
   
2. Stir in the green salsa, cilantro, stock, cumin powder and chili flakes and bring to a boil.
   
3. In the meantime, place the cauliflower in a food processor and pulse until grainy.
   
4. Transfer into the skillet, season with salt and pepper and cook for 20-30 minutes until tender.
   
5. Serve the rice warm.
   

Nutritional information per serving

Calories: 126

Fat:
9.1g

Protein:
8.2g

Carbohydrates:
4.8g

You can use mild or hot salsa for this recipe. Either way, the chicken will turn juicy and absolutely delicious. Turkey or pork can be made in the exact same way.

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 4

Ingredients:

4 chicken fillets

1 cup red salsa

4 tablespoons chopped cilantro

4 tablespoons olive oil

Directions:

1. Place the chicken in a baking tray.
   
2. Top with salsa, chopped cilantro and olive oil and bake in the preheated oven at 350F for 30-40 minutes.
   
3. Serve the chicken warm with your favorite side dish.
   

Nutritional information per serving

Calories:
406

Fat:
24.4g

Protein:
30.5g

Carbohydrates:
4.1g

How about a cold and quick soup for lunch?! It is not only delicious, but also rich and healthy, loaded with good fats and fresh flavors. You will love it!

Prep time: 15 minutes

Cook time: 10 minutes

Servings:
6

Ingredients:

2 ripe avocados, peeled

2 cups chicken stock

1 cup coconut milk

Juice from 2 limes

2 ripe tomatoes, diced

2 green onions, chopped

2 tablespoons chopped cilantro

Salt, pepper to taste

Directions:

1. Combine the avocados with the stock, coconut milk and lime juice in a blender. Add salt and pepper to taste and pulse until well blended.
   
2. Transfer into a bowl and stir in the tomatoes and cilantro.
   
3. Pour the soup in bowls and top with tomato dices just before serving.
   

Nutritional information per serving

Calories: 241

Fat:
22.9g

Protein:
2.9g

Carbohydrates:
10.2g

End your rough day with some hearty, homemade Mexican cuisines. Your family will absolutely love them!

Beans aren’t allowed in Paleo, but there are ways to make chili even without beans and they’re delicious. This chile verde is one of the most delicious recipes ever and it will give you a taste of Mexican cuisine for sure.

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 10

Ingredients:

2 pounds pork meat, cubed

4 tablespoons coconut oil

2 onions, finely chopped

4 garlic cloves, chopped

1 teaspoon cumin powder

4 cups chicken stock

4 jalapeno peppers, chopped

2 yellow bell peppers, cored and diced

2 pounds fresh tomatillos, chopped

½ cup chopped cilantro

Salt, pepper to taste

Directions:

1. Heat the coconut oil in a large skillet. Stir in the meat and sauté for 5 minutes until golden brown.
   
2. Stir in the onions and garlic and sauté 5 more minutes.
   
3. Add the remaining ingredients then season with salt and pepper to taste.
   
4. Cook the chili on low to medium heat for 40 minutes.
   
5. Remove from heat and serve it warm.
   

Nutritional information per serving

Calories:
232

Fat:
10g

Protein:
25.5g

Carbohydrates:
10g