How to Eat Healthy at a Mexican Restaurant
There are probably three healthy choices to eat on any given Mexican restaurant menu, while the rest of the selections can be a dieter's nightmare. However, you can eat healthy in a Mexican restaurant if you make smart choices.
Instructions
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Avoid eating the chips that come before the meal. You could save yourself an extra 200 calories and nine grams of fat in one serving. If available, use fresh carrot sticks or celery sticks to dip into the salsa.
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Choose items that are grilled or baked rather than fried or breaded. Items like grilled chicken fajitas or tacos al carbon are flavorful and are not as high in fat and calories as enchiladas or tacos.
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Stay away from extra cheese and sour cream. Those will add extra fat and calories to your meal. If you are viewing the cheese as a protein source, consider a meal made with black beans, grilled shrimp or chicken instead.
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Request corn tortillas instead of flour tortillas. On average, this will save you 200 calories and about nine grams of fat. If you are sticking to a strict diet, eat only the meat and vegetables and leave the tortillas.
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Use salsa as a salad dressing rather than a traditional ranch or vinaigrette. Most salsas have little to no fat in them and are low in calories.
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Cut your meal in half and eat the rest for lunch the next day. It might not be the ideal method for eating healthy, but cutting back on your portion size means taking in roughly 210 calories rather than 420 calories for just two enchiladas.
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Tips & Warnings
When placing your order ask for no cheese or sour cream, or go for a low fat version.
Ask them to not place any extras, like chips, on your plate. This will help you to avoid the temptation to munch.
If available, check the restaurant's website ahead of time to serve as a guide for nutritional information.
Eat as many vegetables as you can. This will make you feel full without adding any fat or calories to your diet.
Avoid sugar packed regular sodas while you eat. Opt for water, tea or diet soda instead.
