Paleo Recipes for Cinco De Mayo

We were just in Mexico and enjoyed some great food.  We love having a Mexican night and it normally starts with a guacamole and fajitas.  Here are some of my recipes that I made just this week after our trip and other recipes have been on the blog.  I included all of then in this blog post so you have them all together.  I hope you love them and please share!  Thanks, Cindy xo

Recipes from the blog!

Salsa Guacamole

Slow Cooker Beef Barbacoa

Chicken Tortilla Soup

Paleo Tortillas

Tacos with an Almond Meal Crust

The Perfect Margarita

The Perfect Margarita


(click on the recipe name to visit the recipe page for printing)

Chicken Taco and Vegetable Casserole


  • Olive oil
  • 1 1/2 pounds ground chicken
  • 1 packet taco seasoning (or make your own)
  • 2 sweet potatoes, spiralized
  • 2 poblano peppers
  • 1 yellow onions, chopped
  • 1 cup salsa
  • 1/2 head iceburg lettuce, diced
  • black olives, sliced
  • jalapeno, thinly sliced
  • Mexican cheese
  • Sour cream


  1. Add 2 tablespoons olive oil to a cast iron pan over medium heat. Add in ground chicken and cook until the meat is not pink anymore; about 7-8 minutes.  While cooking break apart with a wooden spoon.   Toss in taco seasonings and combine into the ground chicken.  Remove chicken in place in a bowl.  

  2. Add another tablespoon or two in the pan and toss in the spiralized sweet potatoes.  Cook for about 7 minutes only tossing around once.  Add in poblano peppers and onions and cook for about 3-4 minutes.  Add chicken back into the pan and toss all together.  Cook for another 5 minutes.   

  3. Take the back of your wooden spoon and spread the mixture into an even layer.  Top with salsa then top with chopped lettuce, olives, jalapeno peppers.  Serve with shredded cheese and sour cream.  

Chicken Taco and Vegetable Casserole


Mexican Chicken Fajitas


  • 1 1/2 pounds boneless breast chicken, cut into slices
  • 4 tablespoons olive oil, divided
  • 2 tablespoons fajita seasoning
  • 1 teaspoon kosher salt (only if there is none in the seasoning)
  • 1 red bell pepper, cut into slices
  • 1 yellow bell pepper, cut into slices
  • 2 yellow onions, cut into slices
  • 6 flour tortillas (8 inches), warmed
  • Toppings: Shredded Mexican cheese, salsa, jalapenos, guacamole, and sour cream


  1. In a large cast iron pan add 2 tablespoons of oil. Add in chicken and let brown on both sides; about 7 minutes. Season with fajita seasoning and salt.

  2. Add in peppers and onions. Continue cooking until peppers begin to soften but are still crisp; about 7 minutes. 

  3. To enjoy add your chicken, peppers, and onions to one side of your tortillas; fold in half. Serve with your favorite toppings. 

  4. Note from Cindy!  I love this recipe and sometimes we use tortillas but other times I love to lay a bed of chopped romaine lettuce on the plate then top with chicken, peppers and onions then add my favorite toppings and did in to enjoy...   

Mexican Chicken Fajitas

Cauliflower Rice Salsa


  • 1 cup salsa
  • 2 cups cauliflower rice
  • 1 cup shredded Mexican cheese


  1. Heat riced cauliflower as the packaged directions say. Remove and place in a bowl. Add in salsa and stir. 

  2. Toss in cheese and enjoy!!

    Cauliflower Rice Salsa

    Honey Flan


    • 1 cup sugar
    • 2 cups heavy cream
    • 1 vanilla bean, split and scraped
    • 3 large eggs
    • 2 large egg yolks
    • 1/4 cup local honey
    • 2 teaspoons cinnamon
    • 1/4 teaspoon salt
    1. In a sauté pan add 1 cup of sugar and 2 tablespoons water.  Set the heat to a medium temperature.  Twirl the pan by holding the handle to incorporate the water into the sugar. Let it cook for about 10 minutes without stirring. (DO NOT WALK AWAY)

    2. Boil water on the stovetop and keep hot.  

    3. In a sauce pan add in cream, cinnamon and vanilla.  Whisk to incorporate over medium heat.  Whisk occasionally and prevent from boiling.  Keep over the heat for about 7-8 minutes. 

    4. In a mixing bowl, cream together the large eggs and yolks then add in honey and salt. Whisk for a few minutes. Temper the egg mixture by gradually spooning in the hot cream mixture and whisking.  Pour the caramel in the bottom of your flan baking dish.  Then hold a strainer over the baking dish and pour the batter through. 

    5. Open the oven door and place your bottom aluminum baking pan.  Place the flan dish in the center then pour in your hot water (this creates a water bath).  Bake for 30 minutes.

    6. When you are ready to serve, scoop out your servings into a plate and drizzle the caramel over the flan.  Enjoy!




I hope you enjoy our recipes!