In recognition of May being Celiac Awareness Month and celebration of Cinco de Mayo, I wanted to share some ideas on meals that those of us living with Celiac Disease might enjoy.

Mexican cuisine offers a variety of naturally gluten-free dishes that can be enjoyed safely by individuals with celiac disease. Here are some examples:

Tacos: Corn tortillas are typically gluten-free, making tacos a great option. Fill them with grilled meats, beans, cheese, salsa, guacamole, and other gluten-free toppings.

Guacamole: Made from avocados, lime juice, onions, tomatoes, and cilantro, guacamole is naturally gluten-free and makes a delicious dip or topping for tacos and salads.

Fajitas: Grilled chicken, beef, or shrimp served with sautéed onions and peppers in corn tortillas are a flavorful and gluten-free option.

Enchiladas: Corn tortillas filled with cheese, chicken, beef, or vegetables and topped with gluten-free enchilada sauce can be a satisfying and comforting meal.

Ceviche: This refreshing seafood dish, typically made with raw fish marinated in lime juice and mixed with onions, tomatoes, cilantro, and avocado, is naturally gluten-free and bursting with flavor.

Chiles Rellenos: Roasted poblano peppers stuffed with cheese or meat, coated in a light batter (made with gluten-free flour or cornstarch), and fried until crispy are a delicious gluten-free option.

Tamales: While some traditional tamales are made with masa harina (corn flour), which is gluten-free, it’s essential to confirm that the specific recipe does not contain any gluten-containing additives. Fillings such as chicken, pork, cheese, or vegetables are typically gluten-free.

Salsa and Pico de Gallo: These fresh tomato-based sauces are typically gluten-free and add a burst of flavor to any Mexican dish.

VEGAN OPTIONS

For those who have celiac disease and are vegan, here are some options that are safe on all fronts.

Vegan Tacos: Fill corn tortillas with a variety of vegan-friendly fillings such as grilled vegetables (bell peppers, onions, zucchini), black beans, pico de gallo, guacamole, and salsa verde.

Guacamole: This classic avocado-based dip is naturally vegan and gluten-free. Serve it with tortilla chips or use it as a topping for tacos and salads.

Vegan Fajitas: Sautéed bell peppers, onions, mushrooms, and tofu or tempeh make delicious fillings for gluten-free corn tortillas. Serve with guacamole, salsa, and lime wedges.

Vegan Enchiladas: Fill corn tortillas with a mixture of sautéed vegetables (such as spinach, mushrooms, and corn) and black beans. Top with vegan enchilada sauce (made with gluten-free ingredients) and bake until bubbly.

Vegan Ceviche: Substitute the fish in traditional ceviche with hearts of palm, diced avocado, cucumber, red onion, and diced tomatoes. Marinate in lime juice and season with salt, pepper, and cilantro for a refreshing vegan option.

Stuffed Poblano Peppers (Vegan Chiles Rellenos): Stuff roasted poblano peppers with a mixture of seasoned quinoa, black beans, corn, diced tomatoes, and vegan cheese. Bake until the peppers are tender and the filling is heated through.

Vegan Tamales: Make tamales using masa harina (corn flour), filled with a mixture of seasoned black beans, vegetables (such as diced carrots, potatoes, and green peas), and salsa. Steam until cooked through, then serve with salsa verde or avocado salsa.

Vegan Salsa and Pico de Gallo: Both salsa and pico de gallo are naturally vegan and gluten-free. Serve them as accompaniments to your favorite Mexican dishes or as dips for tortilla chips.

These vegan options provide delicious and nutritious alternatives for individuals with celiac disease who follow a plant-based diet. As always, be sure to double-check ingredients and ask about preparation methods to ensure that dishes are free from gluten and animal products when dining out.

Regardless of the menu selections, it’s important to communicate your dietary needs to restaurant staff when dining out to ensure that dishes are prepared safely and free from gluten-containing ingredients or cross-contamination.

Additionally, be mindful of potential sources of gluten, such as flour tortillas, breaded meats, and sauces thickened with wheat flour.

MY OWN EXPERIENCE 

Be sure to check out my book, Journey of a Celiac’s Soul: A Second Chance at Life.

This book is a journey into my experience with the Catholic Church and those of us challenged with the Eucharist. Find out the truth about how this impacts those of us who love our Church and yet, are confronted with obstacles along the way.