If you’re looking to bring bold flavor and festive Latin energy to your table, my 20 favorite Mexican recipes are the perfect way to do it! Whether you’re planning a casual Taco Tuesday, hosting a special occasion or celebrating Cinco de Mayo, this roundup is packed with crowd-pleasing favorites inspired by the Mexican cuisine and Tex-Mex classics we know and love.
From appetizers, side dishes and main courses, I’ve got you covered. Let’s dive into the ultimate Mexican meal lineup!
20. Mexican Street Corn Chicken Rice Bowl
If you’re in a dinner rut, you’ll love this flavorful meal! With protein, carbs and veggies, it’s a balanced meal that’s bursting with vibrant flavors. We’re talking tender chicken on a bed of fluffy rice with a creamy street corn topping that gives all those elote feels. The whole family will love this one!
Mexican Street Corn Chicken Rice Bowls
Ingredients
Method
- Marinate the chicken: Combine the vegetable oil, lime juice, salt, chili powder, cumin, smoked paprika and garlic powder in a shallow bowl. Marinate the chicken in this mixture for at least 30 minutes, up to overnight.
- Make the corn topping: Whisk the mayonnaise, sour cream, chili powder, salt and lime juice in a medium bowl. Fold in the diced jalapeños, chopped cilantro and cooked corn. Set aside.
- Cook the chicken: Preheat oven to 400F degrees. Place the chicken on an ungreased baking sheet or in a glass baking dish. Roast for 20-25 minutes. Slice into strips. Alternatively, air fry at 375F degrees for 6-7 minutes per side or grill over medium heat for 6-7 minutes per side.
- Prepare the bowls: Peel and pit the avocado and cut it into slices. Chop the scallions. Crumble the cotija cheese.
- Assemble the bowls: Divide the cooked rice into 4 serving bowls. Top with the Mexican street corn mixture, sliced chicken, avocado, scallions, cotija cheese and pickled red onions.
19. Mexican Street Corn Pasta Salad
This pasta salad is the fusion recipe we never knew we needed. If you’re obsessed with everything street corn, from elote itself to elote dip, you’re going to love this creamy pasta salad. It’s got all the flavors of elote that we love, plus tender pasta. It doesn’t get much better!
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook and drain the pasta according to package directions for al dente. Rinse the pasta with cold water.
- Make the dressing: Whisk together the mayonnaise, sour cream, chili powder, lime juice and salt in a large mixing bowl. Set aside.
- Remove the seeds from the jalapeño pepper and finely dice it. Dice the scallions and chop the cilantro. Peel the avocado and cut it into bite-sized pieces.
- Add the cooked pasta, corn, jalapeños, scallions, cilantro and avocado to the bowl of dressing. Gently fold together until combined. Sprinkle with crumbled cotija cheese.
18. Mexican Macaroni Salad
Creamy and tangy, this cold mac salad brings the party to any summer cookout! Fully loaded with sweet corn and crunchy veggies in a tangy, creamy dressing, it’s the perfect side dish for whatever main dish you’re serving.
More authentically known as ensalada de coditos, this side dish offers zesty flavors and exciting textures to complement a variety of main dishes. Bring it to your next barbecue – it’s a guaranteed crowd pleaser!
How to Make Mexican Macaroni Salad (Easy Recipe)
Ingredients
Method
- Make the dressing: Whisk all ingredients together in a large bowl. Set aside.
- Cook the macaroni according to package directions for al dente. Drain and rinse with cold water. Set aside.
- Dice the bell pepper and red onion. Chop the scallions and cilantro. Half the cherry tomatoes.
- Add cooked macaroni and chopped vegetables into the bowl with the dressing. Gently stir to combine.
17. Mexican Red Rice
Easy to make and full of flavor, this gluten free Mexican red rice recipe is the perfect side dish for all of your favorite Mexican dishes. Whip it up in less than 30 minutes with very simple ingredients. It’s so much better than the box! This rice tastes just like the kind you get at Mexican restaurants. I love serving it on the side of Mexican dishes like chicken fajitas, enchiladas and tacos.
Mexican food is a big thing in our house, especially in the warmer months. It’s one of the friendlier cuisines for people following a gluten-free diet. This easy recipe is in our regular rotation!
Easy Delicious Mexican Red Rice Recipe (Gluten Free)
Ingredients
Method
- Rinse the rice with water until the water runs clear.
- Heat the oil in a saucepan over medium-low heat. Using a wooden spoon, toast the rice by turning it in the oil until it is coated and begins to turn a golden color.
- Stir in the garlic, onions and tomato paste. Cook 1-2 minutes.
- Pour in the diced tomatoes. cumin, chili powder, salt and broth. Bring to a boil.
- Reduce heat. Cover and simmer 20 minutes. Off heat, allow rice to rest for 10 minutes before serving.
16. Easy Hot Elote Dip
If you’ve ever had Mexican street corn, you know the love. This hot elote dip is everything we love about Mexican street corn in dip form.
Warm, creamy, a little sweet, a little spicy and all around addictive, this easy recipe will have you going for seconds and thirds! Like a lot of Mexican food, this dip is gluten free. And with super simple ingredients and a quick process, it’s the perfect appetizer for any party – from game day to Cinco de Mayo and beyond.
How to Make Elote Dip with Cream Cheese (Mexican Street Corn)
Ingredients
Method
- Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
- In a large nonstick or cast iron skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
- Reduce the heat. Over low heat, stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.
- Remove from heat. Stir in the lime juice, cilantro and scallions. Transfer to a serving bowl and garnish with cotija cheese and extra cilantro. Serve warm.
15. Baja Shrimp Tacos with Crispy Slaw
Take your taste buds on a trip south of the border with these Baja shrimp tacos! Juicy, pan-fried shrimp loaded into warm corn tortillas and piled high with tangy slaw, then drizzled with a creamy Baja sauce. The whole family will love this one. It’s the perfect dish for summer!
Baja Shrimp Tacos
Ingredients
Method
- In a large mixing bowl, combine the mayonnaise, sugar salt, onion powder, pepper and the juice of 2 limes.
- Fold in the chopped cilantro and shredded cabbage. Set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, chili powder and juice of 1 lime. Set aside.
- Peel and devein the shrimp. Remove the tails.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- In a large bowl, combine the flour or cornstarch with the salt and smoked paprika. Toss the shrimp in the flour mixture and shake off the excess.
- Fry the shrimp in the hot oil until golden brown, about 3-4 minutes per side. Remove shrimp onto a wire rack positioned over paper towels.
- Warm the tortillas in the microwave, if desired. Place the cooked shrimp and slaw in the tortillas and drizzle with baja sauce.
14. Chicken Fajita Pasta
This one-pot chicken fajita pasta is a favorite meal that your whole family will love! It’s got tender chicken and all of your favorite fajita veggies simmering a creamy tomato sauce that’s full of bold Southwestern flavors. Grab yourself a big bowl of this one!
Chicken Fajita Pasta
Ingredients
Method
- Cook pasta according to package directions for al dente. Reserve 1 cup of pasta water, and then drain. Set aside.
- Slice chicken into strips. Heat the olive oil in a large skillet over medium heat. Cook the chicken strips, sliced bell peppers and sliced onions until soft and chicken is cooked through, about 12-15 minutes. Remove from pan onto a separate plate.
- Melt the butter in the same pan and add minced garlic. Saute the garlic until it turns golden brown.
- Stir in the cream, tomato paste, Parmesan cheese, fajita seasoning and salt. Simmer until thickened. Use reserved pasta water to thin the sauce, if desired.
- Add the pasta, chicken, onions and peppers back in and toss to coat.
13. Best Ever Guacamole
This easy and delicious guacamole recipe is something you’ll want to be making on repeat! With simple ingredients like ripe avocados, juicy tomatoes, fresh lime juice and all the good seasonings, you can make homemade guacamole that beats any store-bought version.
How to Make the Best Guacamole Ever (Easy Recipe)
Ingredients
Method
- Pit the avocados, scoop out and mash with a fork in a medium-sized bowl. Fold in remaining ingredients and serve.
12. Sheet Pan Chicken Fajita Bowl
Need an easy dinner that will please the whole family while also keeping it lean and healthy? Try this Sheet Pan Chicken Fajita Bowl. It’s got all those fresh bell peppers and onions we love on a fajita platter, plus lean protein from chicken and a healthy dose of leafy greens.
Top this bowl with your favorite fajita fixins like sour cream and pico de gallo. It’s one of those easy recipes that I love having on a busy night.
Sheet Pan Chicken Fajita Bowl
Ingredients
Method
- Make the fajita seasoning: Mince the chipotle pepper. Combine it with remaining ingredients. Set aside.
- Make the avocado mash: peel and pit the avocados. Place them into a small mixing bowl with the lime juice. Mash together. Season with sea salt. Set aside.
- Preheat oven to 400F degrees. Slice bell peppers and onions into long strips. Arrange on an ungreased baking sheet. Season with salt and pepper. Drizzle with oil. Roast for 20 minutes.
- Remove the vegetables from the oven, stir them around the baking sheet and put them back into the oven for 10 more minutes.
- While the vegetables are roasting, make the chicken: Slice the chicken breast into long strips. Heat the oil in a large skillet over medium heat. Add the garlic and chicken to the pan. Once the chicken is browned, stir in the fajita seasoning. Remove from heat.
- Cook the rice and place it into a large bowl. Stir in the rice seasoning.
- Rinse the lettuce and cut it into shreds. Divide the lettuce and rice among 4 serving bowls. Top with chicken, peppers, onions, cheese and avocado mash.
- Garnish with scallions, salsa and sour cream.
11. Turkey Burrito Bowl
This turkey burrito bowl is everything that’s great about Mexican cuisine – fresh ingredients, gluten free, high in fiber and huge on flavor. It’s loaded with protein-rich ground turkey, black beans, sweet corn, buttery avocado and seasoned rice. Healthy eating should always be this delicious!
Turkey Burrito Bowl
Ingredients
Method
- Make the Lime Crema: combine all ingredients in a small bowl and mix well. Set aside.
- In a large skillet over medium heat, brown the ground turkey and onions. Do not drain liquid. Remove from heat and stir in the garlic powder, salt, paprika and cayenne. Set aside.
- Combine all of the ingredients for the rice seasoning in a bowl. Stir the seasoning into the cooked rice. Divide rice evenly between 4 bowls.
- Divide the ground turkey between the bowls. Arrange the black beans, corn and avocado in each bowl. Drizzle the Lime Crema over top and sprinkle with grated Cojita cheese. Garnish with cilantro, scallions and fresh lime wedges.
10. Air Fryer Chicken Chimichangas
Enjoying a chicken chimichanga used to be a guilty pleasure, but no longer! With this air fryer recipe, we can indulge in this Mexican restaurant favorite without the guilt.
This easy recipe has everything we love about Mexican food, all wrapped up in a crispy, golden brown package. It’s loaded with flavorful chicken, rice, beans and cheese that get melty and yummy in the air fryer, and you can top it with anything you like.
Chicken Chimichangas (Air Fryer Recipe)
Ingredients
Equipment
Method
- Combine the shredded rotisserie chicken, rice, beans, cheese and taco sauce in a large bowl. Mix well.
- Preheat air fryer to 390F degrees.
- Divide the chicken filling between 4 tortillas. Spread it along the center of the tortilla, leaving space between the filling and the edges of the tortilla.
- Fold the tortilla over the filling. Then, fold both ends over. Finish folding the tortilla until it is laying seam side down on your work surface.
- Coat the seam sides of the tortillas with nonstick cooking spray. Place them, seam side down, into the preheated air fryer basket. Cook for 5 minutes.
- Spray the tops of the tortillas and use metal tongs to flip them over. Cook for 5 more minutes.
- Garnish with your choice of salsa, sour cream, shredded lettuce and/or chopped cilantro.
9. Crispy Baked Tacos with Ground Turkey
These oven baked crispy tacos are so crunchy, you won’t believe they’re not fried! We’re also saving fat and calories by using ground turkey instead of ground beef, but not sacrificing any of the flavor. These amazingly crunchy tacos are an easy weeknight meal that will please the whole family. Because after all, taco night is still the best night!
Crispy Baked Tacos with Ground Turkey (Easy Recipe)
Ingredients
Method
- Heat a large skillet over medium-high heat. Brown the ground turkey and onions until turkey is cooked and onions are tender, about 8-9 minutes. Break up the mixture into small pieces using a potato masher or wooden spoon. Remove from heat and drain any excess liquid.
- Pour the taco sauce, corn and black beans into the meat mixture and mix well to combine.
- Preheat oven to 450 degrees. Microwave the tortillas for 30 seconds and keep covered as you work with one at a time.
- Using a pastry brush, brush both sides of the tortilla with oil. Place some turkey mixture on one half of the tortilla. Sprinkle cheese over top. Gently fold the other half of the tortilla over, gently pressing down. Transfer to an ungreased baking sheet.
- Repeat the process with the remaining tortillas. If the tortillas start to break, heat them again in the microwave.
- Bake tacos for 20 minutes, until golden brown and crispy. Garnish with fresh cilantro and pickled onions, if desired.
8. Chipotle Ranch Grilled Chicken Burrito
Juicy grilled chicken wrapped in a tortilla with rice, beans, and a smoky chipotle ranch sauce. A bold and satisfying option. Enjoy a better version of Taco Bell right in your own home with this chipotle ranch grilled chicken burrito recipe!
It’s loaded with tender chicken, Mexican rice, black beans, creamy chipotle sauce and all the yummy fixins, wrapped up in a warm flour tortilla. Dip your burrito in homemade avocado ranch sauce and you’ve got the perfect better-than-takeout situation.
Chipotle Ranch Grilled Chicken Burrito
Ingredients
Method
- Preheat grill to 350 degrees. Season chicken with salt and pepper. Cook chicken until done, about 5-7 minutes per side. (Alternatively, cook chicken in a 375 degree oven for 20-25 minutes). Remove onto a work surface. Slice the chicken into thin strips. Set aside.
- Make the chipotle mayo: Finely chop the adobo chiles. Combine chiles, mayonnaise and lime juice in a small bowl. Set aside.
- Make the avocado ranch sauce: Mash the avocado in a small bowl. Pour in the ranch dressing and mix to combine.
- Assemble the burritos: Smear a line of chipotle mayo down the center of a tortilla. Arrange sliced chicken, black beans, rice, lettuce, tomatoes, cheese and tortilla strips over the chipotle mayo in the center of the tortilla. Be careful not to go all the way to the ends of the tortilla – leave 1/2 inch perimeter.
- Fold one end of the tortilla over the fillings, using your hands to gently tuck and press the tortilla firmly around the fillings. Fold the ends over the fillings. Continue to roll the burrito, setting it seam side down on a work surface.
- Grill the burritos: Coat a nonstick pan with a thin layer of oil. Heat the pan over medium heat. Place a burrito, seam side down, onto the pan. Grill until golden brown. Flip. Once both sides are golden brown, remove from pan.
- Serve with avocado ranch sauce for dipping.
7. Chicken Chalupa Supreme (Taco Bell Copycat)
If you haven’t tried a chalupa, get ready for a next level taco experience! This Taco Bell chicken chalupa recipe starts with a puffy, crispy shell and ends with seasoned chicken, cheese and all the fixins. Homemade chalupas are easy and fun to make, and they’re incredibly yummy. No wonder they’re such a cult favorite!
Chicken Chalupa Supreme Recipe (Taco Bell Copycat)
Ingredients
Method
- Combine flour, baking powder, and salt in a large bowl. Pour in the milk and oil and mix to combine.
- Form the dough into a ball using your hands. (You might need to knead it for a few minutes). Divide the dough ball into 8 equal pieces.
- Heat 1/2 inch of oil over medium heat in a large skillet. Using a rolling pin, roll out each piece of dough into a circle (it doesn't have to be perfect). Pierce the surface with a fork.
- Using a pair of tongs, place the dough circle into the oil and immediately fold it over to form a taco shell shape. Hold it in shape using tongs until the bottom half (that is in the oil) turns golden brown. Carefully turn it over so that the other side cooks until golden brown.
- Remove the chalupa shell from the oil and place it on a wire rack to cool.
- Heat 1 Tbsp. of oil over medium heat in a nonstick pan.
- Combine the dry seasonings in a large mixing bowl. Toss the chicken breasts in the seasonings to coat. Pan fry the chicken until cooked through, about 7-8 minutes each side.
- Remove the chicken onto a cutting board and slice thin.
- Spread sour cream into the chalupa shell. Follow with chicken, cheese, lettuce and tomato.
6. Buffalo Wild Wings Ultimate Nachos
Inspired by the famous Buffalo Wild Wings ultimate nachos recipe, these crispy tortilla chips are piled high with seasoned chicken, melty cheese and all the fixins.
The Ultimate Nachos Recipe (Buffalo Wild Wings)
Ingredients
Method
- Coat the chicken in the dry seasonings. Heat the oil in a nonstick skillet over medium heat. Cook the chicken until browned and completely cooked on the inside, about 7 minutes per side. Remove onto a cutting board.
- Shred chicken with forks. Set aside.
- Make the cheese sauce: Melt the butter in a small saucepan over medium heat. Stir in the flour and cook until bubbling, about 1 minute. Pour in the milk. Bring to a boil. Reduce heat to low and stir in the grated cheese. Stir until melted.
- Arrange the tortilla chips on a serving platter. Pile the warm chicken onto the chips. Pour the cheese sauce over top. Garnish with pico de gallo, sour cream, pickled jalapeños and cilantro.
5. Easy Taco Bake
This yummy taco bake has layers of all the best taco ingredients like seasoned ground meat, refried beans and sharp cheese and it’s topped with your favorite taco toppings like lettuce, tomato, green onions and salsa.
Best of all, it’s got a crunchy layer of Fritos inside, plus more on top to give it just the right amount of salty, satisfying texture. This is one of the easiest weeknight meals yet, and the whole family will love it!
Easy Taco Bake Recipe
Ingredients
Method
- Preheat oven to 375 degrees.
- Heat diced onions and ground meat in a large skillet over medium-high heat. Cook until meat is browned and onions are soft. Drain any excess liquid.
- Lower the heat and stir in the taco sauce. Use a potato masher to break the meat into smaller pieces. Remove from heat.
- In a medium sized bowl, combine the refried beans and salsa. Spread the bean mixture onto the bottom of a 9×9 inch baking dish or 9" cast iron skillet.
- Place 1/2 of the bag of Fritos into a plastic bag and crush them with your hands. Sprinkle crushed Fritos evenly over the bean mixture.
- Layer the meat over the crushed Fritos, followed by the shredded cheese. Bake 15 minutes until cheese is melted.
- Remove from oven. Top with remaining Fritos and your toppings of choice (shredded lettuce, diced tomatoes, chopped scallions, etc.)
4. Baja Fish Tacos with Chili Lime Crema
There are certain flavors that just scream “fresh”! And many of them are in these Baja Fish Tacos with Chili Lime Crema. There’s something about avocado, fresh fish, grilled corn and crispy slaw that make me feel like I’m doing something good for my body.
Baja Fish Tacos with Chili Lime Crema
Ingredients
Method
- Preheat grill to 375 degrees. Grill corn until it starts to brown and char. Remove corn from grill. (Alternately, you can put corn into a pot of water, cover the pot, bring to a boil and then turn off the heat. Corn can remain in the pot of boiled water until ready to serve). Cut kernels off the ears of corn.
- Peel skin off avocados and remove pits. Place into a small bowl and smash with a fork. Season with salt and pepper.
- Make the crema: Whisk sour cream, mayo, chili pepper and lime juice together in a small bowl and set aside.
- Make the slaw: Shred the cabbage. In a bowl, whisk all of the ingredients together. Fold in the slaw until coated. Refrigerate until ready to serve.
- Heat vegetable oil in a large frying pan over medium heat. Combine flour, salt and pepper and whisk together. Toss cubed fish into the flour mixture. Remove fish from flour mixture with a slotted spoon to shake off any excess flour and place into the pan in an even layer.
- Allow fish to cook 4-5 minutes until browned, then flip. Continue to brown and flip until fish is well-browned on all sides and a crust begins to form. (Feel free to add more oil during cooking if needed.) Sprinkle cheese evenly over the fish and cover the pan. Remove from heat.
- Warm the tortillas in the microwave for 20-30 seconds. Keep covered with a dish towel until ready to serve.
- Lay warm tortillas on a flat surface. Smear a dollop of avocado down the center of each tortilla. Lay pan-fried fish on top of the avocado, down the center. Garnish with slaw, corn and a drizzle of chili crema.
3. Baked Chicken Rolled Tacos
You will not believe how crispy these baked chicken rolled tacos get in the oven! There’s no frying required in this recipe, and the taste and texture will fool even the most critical foodies. They’re crispy outside, cheesy and yummy inside, with all the good Tex Mex flavors. Perfect for Taco Tuesday, Cinco de Mayo or any time.
Baked Chicken Rolled Tacos
Ingredients
Method
- Combine the orange juice, lime juice, salt, pepper, oregano, cumin and garlic in a shallow baking dish. Marinate the chicken in this mixture for at least 30 minutes.
- Preheat oven to 400 degrees. Bake the chicken for 30 minutes, until tender. Shred with forks.
- Increase the oven temperature to 450 degrees. Heat tortillas in the microwave for 30 seconds. Keep tortillas covered with damp paper towels while you're working. While still warm, brush both sides with oil. Place a thin line of shredded chicken and cheese in the center of each tortilla. Roll and place, seam side down, onto a baking sheet.
- Bake taquitos 12-14 minutes, until golden. Flip and bake 8-10 more minutes. Serve warm.
2. Black Bean, Corn and Avocado Salad
This easy salad is fully loaded with fresh produce like creamy avocado, sweet corn and fresh tomatoes. Finished with a simple honey lime dressing, this black bean corn salad basically goes with everything.
The Best Black Bean, Corn and Avocado Salad Recipe
Ingredients
Method
- Place the corn in a large pot and cover with water. Bring to a boil. Cover and remove from heat. Let sit 5 minutes, then drain and allow to cool. Once cool, shave the kernels off the cobs using a serrated knife.
- Toss the corn together in a large bowl with the tomatoes, black beans and scallions. Set aside.
- Whisk the honey and lime juice together in a small bowl. Whisking constantly, slowly pour in the olive oil until fully combined. Season with salt and pepper. Set aside.
- When ready to serve, gently fold the avocado and cilantro into the salad ingredients and toss with the honey-lime dressing. Season with salt and cracked black pepper, if desired.
1. Tex Mex Jalapeño Poppers
These spicy bites are stuffed with two kinds of melty cheese, smoky bacon and taco seasoning. Then, they’re baked until bubbly. Perfect for those who like a little heat!
Tex Mex Jalapeño Poppers
Ingredients
Method
- Preheat oven to 400 degrees. Wash the peppers, remove stems and slice in half lengthwise. Remove all seeds and white membranes.
- In a small bowl, combine the cream cheese, cheddar cheese and taco seasoning.
- Fry the bacon in a nonstick skillet. Allow to cool, then dice.
- Stuff each pepper half with the cream cheese mixture and bake for 15 minutes. Remove from the oven and top with diced bacon and chopped scallions.
Leave a Reply