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There is a type of granulated Splenda that measures cup for cup like sugar and can be used for baking, but there are differences in texture of the end product ... suggestions appear on the box. I only used the stuff to make a Splenda version of my magnificent dry hot cocoa mix for a diabetic friend.
I have occasionally used Splenda for sweetening of the coffee, and I can tell the difference. I don't buy the packets, I have a friend who works for McNeil Nutritional who hooks me up with the stuff. I have tried their new Flavored "Cafe Sticks." The French Vanilla is good, and covers the not entirely sugar taste of the Splenda. I'm very sensitive to artificial sweetners, and Splenda is the only one that passes muster, doesn't give me headaches, stomach cramps, and a bad case of the runs, which is probably more than you needed to know.
As far as Tex-Mex, increase the meat, reduce the number of tortillas. A lot of that style of food is high fat, though ... if you're actually intending on doing the cooking, maybe try for a low fat sour cream and cut back on the guacamole? What's the thingy that gets baked in a corn husk? Maybe do that without the cornmeal, or less of it?
Check with the American Diabetes Association, too. They might have a section of tex-mex recipes.
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