Recipe by
Paola Cornu
review by
Test Kitchen
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Since 1862, Cinco de Mayo has commemorated the Mexican victory over an invading French army, and given millions a day to come together and celebrate Mexican culture and heritage. It is, therefore, the ideal opportunity to enjoy one of the country’s great gifts to the world: tequila. 🍸

As you already know, we do not encourage or recommend alcohol consumption at any point but, there’s always that special occasion…And what we all do enjoy is good food. So here you have some Mexican recipes to try this Wednesday!

Pork rind nachos 🐷

Servings: 4 / Total carbs: 6g / Net carbs: 3g


  • 2 packs pork rinds, 1.7oz / 50g each
  • 1 cup shredded cheese, or Mexican blend
  • ¼ cup low carb salsa
  • ¼ cup sour cream
  • 1 tbsp sliced jalapeños, pickled or fresh
  • 1 avocado, diced


  1. Place the pork rinds onto a serving plate.
  2. Sprinkle over the shredded cheese. Microwave for just a few minutes, watching carefully to ensure that the cheese or pork rinds do not burn.
  3. Remove the plate from the microwave, and add sliced jalapeños and diced avocado.
  4. Finish with low carb salsa and sour cream, and serve immediately.

Almond flour tortillas 🫓

Servings: 8 / Total carbs: 5g / Net carbs: 3g


  • 1 ⅛ cup almond flour
  • 3 tsp xanthan gum
  • 2 tsp baking powder
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • 2 tsp apple cider vinegar
  • 1 egg (beaten)
  • 1 tbsp water


  1. Place all of the dry ingredients in a food processor and pulse a few times until combined. Then, take turns pouring in the wet ingredients, in order, as it runs. A sticky ball will be formed.
  2. Wrap in plastic and knead to form a cylinder. Refrigerate for 10 minutes. Unwrap and cut the dough into eight sections – roll the sections into balls.
  3. Place each ball, in turn, onto a cast iron tortilla press with parchment paper on top and bottom, and close to form a tortilla. If you do not own a tortilla press you can use a roller with the dough ball between two pieces of parchment paper.
  4. Heat a cast iron skillet over medium heat – no oil. Cook one side of your tortilla for 10 seconds. Flip using a thin spatula and cook on the other side for approximately 15 seconds. They should be cooked, yet pliable.
  5. Cool the tortillas on a cooling rack for a few minutes before using. They freeze well between pieces of parchment paper. They can also be reheated in a skillet.

Chicken tinga 🍗

Servings: 6 / Total carbs: 6g / Net carbs: 5g


  • 2 tbsp olive oil
  • 1 onion, slivered
  • 4 garlic cloves, chopped
  • 4 tomatoes
  • 2 small “tomatillos”, husked (optional)
  • 1 tsp oregano
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tbsp adobo sauce
  • 3 cups chicken breast, shredded
  • Fresh cilantro, chopped


  1. Cook tomatoes and “tomatillos” (if using) in water over medium heat for 10 minutes, until softened. Allow to cool slightly and place in a food processor; pulse until smooth.
  2. Heat olive oil in a deep pan over medium heat. Add onion slivers and cook until softened (3 minutes). Stir in the chopped garlic and cook for an additional minute.
  3. Add sauce to the pan. Then add oregano, salt, pepper, and adobo sauce. Simmer for 5 minutes and taste. Add additional adobo sauce per your taste and cook for an additional 5 minutes.
  4. Stir in the shredded chicken to combine. Stir occasionally for 10 minutes and taste. Garnish with some chopped cilantro.

Taco stuffed avocado 🥑

Servings: 4 (½ avocado) / Total carbs: 10g / Net carbs: 3g


  • 2 ripe avocados
  • 1/2 tbsp olive oil
  • 1/2 pound (230g) ground chicken or beef
  • 1/4 cup tomato purée
  • 2 tsp taco seasoning
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp sour cream or Greek yogurt
  • 2 tbsp mashed avocado
  • 1/4 cup grated cheddar
  • 1/2 tbsp fresh cilantro
  • Few sliced jalapeños


  1. In a large frying pan, heat olive oil under medium heat. Add ground chicken and fry halfway; then add taco seasoning mix and salt. Stir and fry until meat is cooked.
  2. Stir in tomato purée, reduce to low heat, cover and simmer for 2 minutes until the sauce thickens and forms bubbles.
  3. Meanwhile, prepare the avocado: Half avocados lengthwise and remove the pit. Spoon out some of the avocado flesh (don’t go too deep, as you want to keep the avocado flesh all around the shell). Place the avocado flesh you removed into a medium-size bowl. Add lemon juice, salt, and mash to form an avocado purée.
  4. Remove meat from heat and arrange all the taco fillings on the table: cooked meat, sour cream, sliced jalapeño, cheddar, cilantro and mashed avocado.
  5. Fill each avocado shell as you go. Top up each avocado with a dollop of sour cream, mashed avocado, grated cheddar, jalapeño, and fresh cilantro.
  6. Eat with a fork straight into the shell combining the meat, toppings, and flesh from the side of the avocado shell.

Pico de gallo

Servings: 6 / Total carbs: 4g / Net carbs: 3g


  • 4 tomatoes, deseeded and diced
  • 2/3 cup white onion, finely diced
  • 1 bunch of cilantro, finely chopped
  • 1 serrano pepper or jalapeño, finely chopped
  • 1 lime, juiced
  • 1/2 tsp salt


  1. Once you have prepared all the ingredients, add them to a bowl and thoroughly mix them together.
  2. Wait 15 minutes to let all the flavors meld together.
  3. Serve with tortilla chips and enjoy!

Shrimp fajitas

Servings: 4 / Total carbs: 12g / Net carbs: 9g


Shrimp fajitas

  • 1 1/2 pound / 680g jumbo shrimp, peeled, and deveined
  • 1 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/4 cup olive oil (divided)
  • 1 lime
  • 8 tortillas (can be keto)

Fajita seasoning

  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Avocado (or guacamole), sour cream, and salsa


  1. In a small bowl, stir together the fajita seasoning ingredients.
  2. In a large bowl, add the shrimp, two tablespoons of olive oil, the juice from half a lime, and the fajita seasoning. Toss it all together until the shrimp is well coated and set it aside to marinate.
  3. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the bell peppers and onions, and saute for 4-5 minutes or until softened and the onions have started to caramelize. Transfer to a plate.
  4. In the same skillet, add the shrimp and cook for about 2-3 minutes on each side or until they turn pink.
  5. Add the bell peppers and onions back into the skillet, give everything a toss, and squeeze more lime juice on top. 
  6. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo, and guacamole.

Hope you enjoy these! Have a wonderful Cinco de Mayo! 🥳