6 Lightened-Up Mexican Recipes

Crank up the flavor (Chiles! Veggies! Tons of herbs!) and dial back the cheese for a lighter, brighter version of Mexican. Bonus: It’ll still go great with a margarita (or two!).

Author:: Alexa Weibel
Publish date:: Apr 29, 2018

Seared White Fish with Green Pico de Gallo

Pico de gallo is usually made with a mix of fresh tomatoes, onions, and chiles. Here, the condiment gets a tangy transformation with tomatillos, scallions, and green apple.

Recipe: Try our Seared White Fish with Green Pico de Gallo

Shaved Zucchini & Scallop Ceviche Tostadas

Ceviche, a classic Latin American dish, is seafood that’s marinated in a citrusy dressing. The acidity “cooks” the seafood, making it firm and opaque. Because you don’t actually cook over heat, be sure to use the best seafood you can find. Alternatively, you can sear the scallops and serve with the tomato-jalapeño mixture.

Recipe: Try our Shaved Zucchini & Scallop Ceviche Tostadas

Grilled-Shrimp Taco Salad

"Mexican is one of the most misunderstood of all the world cuisines. People think of the drive through and heavy stuff like chalupas, but Mexican is complex and lovely and has every kind of food in it," says Rachael.

Recipe: Try our Grilled-Shrimp Taco Salad

Mezcal-Marinated Steak Tacos

The steak gets a double dose of flavor from a marinade made with mezcal (a smoky spirit) and the sauce from canned chipotle chiles. To get that charred-tortilla look, cook your tortillas over a gas flame or in a dry skillet.

Recipe: Try our Mezcal-Marinated Steak Tacos