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Y’all might not know this about me, but I LOVE Mexican food! Before I made the decision to change my health and life, it was my go to downfall. Load up the queso and chips and LET’S EAT!

Like almost all foods, there isn’t anything overtly “bad” about them. Their macros just make it hard to stick your plan and they are often very calorie dense. So you can eat tons without working at it.

Then again, like almost all foods, there are ways to make your favorite meals fit your macros and even your deficit! This week I wanted to show you some easy, awesome Mexican recipes you can still make and fit in your Fat Shredder and deficit nutrition plans!

Mexican Meals for Fat Loss

You will want to portion these out for your plan, but look at the final stats and you can see they will work for a lot of people!

Mexican Steak Salad

  • flanksteak
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    6 oz Flank Steak
  • 1/2 Bell Pepper Chopped
  • 1/4 Onion Diced
  • 1/4 C Corn (can be frozen)
  • 1/4 C Black Beans (drained and rinsed)
  • 1 TSP Olive Oil
  • 1-2 Cups of Lettuce (I like romaine)

Rub your flank steak with your favorite seasonings. I like a little salt, pepper, garlic powder, and cayenne (if you are in the mood for some heat).

Grill steak to your desired doneness. I like med to med well personally. Let rest for 5 minutes.

Heat oil in a pan to medium and saute onions and peppers. Next, add corn and black beans to reheat them. Remove mixture.

Cut steak in strips, place over a bed of lettuce, top with veggies mixture and enjoy! (Bonus – throw on some salsa. It almost adds 0 calories but a lot more flavor!)


Shredded Chicken Fajitas


  • 3-4 Chicken Breast (Boneless Skinless)
  • 1 Onion – sliced into strips
  • 2 Bell Peppers – sliced into strips
  • 15 oz Can Diced Tomatoes


  • 2 teaspoon Chili Powder
  • 2 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


Slice onion and peppers and set aside.

Combine seasoning in bowl. Season both sides of your chicken breasts and set seasoned chicken aside.

In your crockpot, pour 1/2 of the can of diced tomatoes and layer 1/2 of your onion and peppers. Next place your chicken breasts on the tomato/onion/pepper base. Repeat layering of tomatoes, onions and peppers on top of the chicken.

Cook for 4 hours on HIGH or 8 hours LOW. Chicken will shred easily with forks when done.

Macros will vary on this one based on how you serve it. Over rice will add some carbs, as will with tortillas. Just check your MFP! The base chicken fajitas is almost all protein :)

Mexican Breakfast Scramble 


  • 1 C Egg Whites
  • 1/2 Small Onion Diced
  • 1/2 Bell Pepper Diced
  • 1/2 C Black Beans (drained and rinsed)
  • 1 Tomato Diced
  • 1/4 Packet Taco Seasoning
  • 1 TSP Olive Oil

For this one, start with your oil in a large fry pan over medium. Once warm, saute your onions and peppers first. Before they are completely sauteed, add the tomatoes, beans, and seasoning. The water from the tomatoes should be enough for the seasoning. If you need to, add 1 TBSP of water or so.

Once everything is nice and sauteed, add your eggs and scramble them. This should be pretty fast!

Serve right away and add on some bonus items like avocado, salsa, etc if you have the macros. :)


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