Lighten up for Lent with healthy Mexican meals

Mexican food is a favorite around my house, even my granddaughter enjoys some dishes.

She loves Mexican rice, salsa, queso blanco and tacos fixed a certain way.

I guess she decided if she wanted to eat when I fix Mexican that she needed to find foods that she liked. Being a grandma, I always want her to eat well and healthy, and Mexican food can be healthy if one makes the right choices.

I have a friend who rarely eats Mexican food because she thinks it is too calorie-laden. She’s right about some dishes, but not all.

Grilled chicken or shrimp fajitas, Mexican rice, stuffed avocados and fish. Fish tacos done with a cilantro-lime sauce and red or green cabbage instead of lettuce is healthy all the way around.

Lent is here, and the lighter, healthier meals can include Mexican dishes with their wonderful, spicy flavors. Now spicy does not have to mean hot. It means flavorful. For me, I love cilantro whether I am making Mexican food, Indian or Asian. All three lands claim cilantro as their own herb. Be sure to purchase bright green cilantro that is not wilted.

So today, let’s give healthy Mexican foods a try. The grilled chicken or shrimp fajitas are a good brown-bag meal. Simply use a divided container with a lid and put the meat in one section, the vegetables in another and flour or corn tortillas in a third section.

Reheat the meat and tortillas for just a minute or two and place the meats in the tortilla and top with chopped cabbage, lettuce, shredded carrots, tomatoes and shredded cheese. These fajitas also work well for a quick weeknight meal. My family loves them.

Another way to make healthy tacos is by using the peeled avocado halve as a bowl and topping it with grilled shrimp, chicken or even homemade beef tacos. Since avocados are rich and filling, a half avocado is plenty with all the toppings.

For those on the Keto diet or watching their carbs, the avocado bowl is the way to go and is so tasty that no one misses the tortilla.

Here are some healthy Mexican meals.

TACO STUFFED AVOCADOS

4 ripe avocados

Juice of 1 lime

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 pound lean ground beef, could use lean ground turkey or chicken

1 packet taco seasoning

Kosher salt

Freshly ground black pepper

2/3 cup shredded Mexican cheese

1/2 cup shredded lettuce

1/2 cup quartered grape tomatoes

Sour cream, for topping

Halve and pit avocados. Using a spoon, scoop out a bit if avocado, creating a larger well. Dice removed avocado and set aside to use later. Squeeze lime juice over all avocados (to prevent browning).

In medium skillet over medium heat, heat oil. Add onion and cook until tender about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Remove from heat and drain fat.

Fill eat avocado half with beef, then top with reserve avocado, cheese, lettuce, tomato and a dollop of sour cream. — From www.delish.com

KARYN PARSONS’ VEGGIE TACOS

8 Old El Paso taco shells (from 4.6-ounce package)

1 tablespoon oil

1 small red bell pepper, seeded, chopped

1 small green bell pepper, seeded, chopped

1/2 medium onion, chopped (1/2 cup)

1/2 cup ketchup

1 tablespoon cider vinegar

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1 jalapeno chile, seeded, minced

1 (11-ounce) can whole kernel corn, drained

Shredding reduced-fat cheese

Shredded lettuce

Old El Paso Thick ‘n Chunky Salsa

If desired, heat taco shells as directed on package.

In large nonstick skillet, heat oil over medium heat until hot. Add bell peppers and onions; cook for 3 to 4 minutes or until crisp-tender. Stir in ketchup, vinegar, garlic powder, cumin, chile and corn, heat until bubbly. Reduce heat; simmer 15 minutes, stirring occasionally.

To serve, spoon filling evenly into taco shells. Top with cheese, lettuce and salsa. Makes 8 tacos or 4 servings at 320 calories for 2 tacos. – “Pillsbury Fast and Healthy”

NAVAJO TACO SALAD

1 medium onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 (16-ounce) can spicy chili beans, undrained

1 cup Old El Paso Thick ‘n Chunky Salsa

1/2 cup whole kernel frozen corn

4 ounces low-fat tortilla chips

6 cups torn Romaine lettuce

4 ounces shredded reduced-fat sharp Cheddar cheese

1/4 cup nonfat sour cream

Fresh cilantro leaves, if desired

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes or under almost tender. Add chili beans, salsa and corn; cover and simmer 3 minutes or until vegetables are tender and mixture is hot.

Meanwhile, arrange chips on 4 individual dinner plates. Top each with lettuce. Spoon vegetable-bean mixture over lettuce. Sprinkle each with cheese; top with sour cream and cilantro. Makes 4 servings at 370 calories each. — “Pillsbury Fast and Healthy”

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.