A taco is a traditional Mexican dish composed of meat, fruits, or veggies, folded or rolled around the filling. They are one of the tastiest foods in the worlds and their different preparations are limitless.
Here you have 7 delicious recipes made especially for you. They are easy to make, and most importantly they are healthy. You can eat them anytime you want, as your breakfast, lunch or dinner.
Black Bean Tacos
This combination is ideal for late nights when you need something with low calories. You can even prepare it in advance. It will take only few minutes of your time and there you have your vegetarian meal.
- 1tbsp. of olive oil
- One small and chopped onion
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (7ounce) can green salsa (salsa verde)
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ½ tsp. ground cumin
- 6 taco shells
- 2 ounces shredded Mexican cheese blend (this is optional)
- 1 tomato diced (optional)
- 1 avocado sliced (optional)
- 1cup shredded lettuce (this is also optional)
Heat olive oil in a saucepan over medium-low temperature. Then cook onion in hot oil until tender, for approximately 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Change the temperature to low and cook the mixture at a simmer until thickened, 5 to 10 minutes. Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce. Squeeze lemon for flavor.
Quick Breakfast Tacos
This tacos is an excellent idea to start your day. It will refresh you and you will get the healthy fat, fiber, and carbohydrates that you need. Add to your usual scrambled eggs breakfast a completely different flavor, by adding avocado slices and shredded Monterey Jack. Wrap them up in a corn tortilla, topped with some salsa.
- 4 large eggs
- Kosher salt and black pepper
- 1 tbsp. of unsalted butter
- 4 corn tortillas, warmed
- ½ avocado, thinly sliced
- ¼ of cup salsa
- 1 ounce Monterey Jack, shredded (1/4 cup)
- 2tbsp. fresh cilantro.
Beat the eggs with ¼ teaspoon each salt and peeper, in a medium bowl. Then heat the butter in a large nonstick skillet over medium-high temperature. Cook the eggs for 2 to 3 minutes by stirring until they are ready, but they should keep their softness. And finally, divide the eggs evenly among the tortillas. Top with the avocado, salsa, Monterey Jack, and cilantro.
Easy Skillet Tacos
This incredibly delicious taco consisted of beef, cheese, and salsa will become an inevitable part of your evenings. The best thing is that you can allow it because is very cheap and at the same time you get inexpensive but healthy dinner. You can use avocado, tomatoes, lettuce, or corns as toppings, or whatever your family chooses. Season it with chili powder, cumin and fresh cilantro and you will love this light meal.
- 1 pound ground beef
- 1(10.75 ounce) can Campbell’s Condensed Tomato Soup (Regular or 25% Less Sodium)
- ½ cup salsa
- ½ cup water
- 6 (6 inch) flour tortillas, cut into 1-inch pieces
- ½ cup shredded Cheddar cheese
Cook beef in 10- inch skillet until it gets nice brown color. By stirring, break up meat and pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil and after that reduce to low temperature and cook for 5 minutes. Stir once again and at the end top with cheese.
- Creamy Mexican Fiesta;
- Stir in ½ cup sour cream with soup.
Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
BBQ Chicken Tacos
This list of healthy tacos must be accompanied with this chicken meal. All you need to do is shred the chicken and amp up your taco filling salsa with Southwestern style seasoning of barbecue sauce, tomatoes, corn, and lime juice. You can also add onion and cilantro if they suit your taste. We know that you can’t get enough. That’s why we don’t stop here.
- 2c. shredded skinless rotisserie chicken meat
- 1/3 c. barbecue sauce
- 1 ½ fresh corn kernels (1/2 cup per each)
- 2 plum tomatoes
- 1tbsp. fresh lime juice
- 8 flour tortillas
- 3.c. thinly sliced iceberg lettuce
- ½ .c. reduced-fat sour cream
Stir together the chicken, barbecue sauce, corn, tomatoes, and lime juice in a large bowl. Right before you serve the tacos, place stack of tortillas between paper towels on microwave-safe plate. Heat them in microwave on high temperature, 10 to 15 seconds to warm. Next, comes the serving so divide the lettuce and chicken mixture among tortillas. Fold them over to eat out of hands. On top of them, put dollop of sour cream.
Sweet Potato Avocado Tacos
If you are not a big fan of eating meat, this taco filling is perfect for you. The combination of potatoes and avocados will fascinate you. Try it immediately.
- 1 medium sweet potato, cubed
- 1 tsp. olive oil
- ½ tsp. chili powder
- 1 cup cooked black beans
- 1 small avocado, diced
- 2 scallions, diced
- Salt and pepper
- 4-6 corn or flour tortillas
Avocado sauce: ½ cashew cream. Blend until it gets creamy: 1 cup raw, unsalted cashews (soaked for at least one hour) with 1/cup water. You will also need: I small avocado, ½ clove garlic, 1 lime juice, salt and pepper.
Heat the oven to 400 degrees F. Then toss sweet potato cubes with olive oil, chili powder, salt and pepper. Now, spread in one layer on a baking sheet. You should bake for 20 minutes or until they get golden brown color. Take them out of the oven and put them aside.
In a small food processor, blend together the cashew cream, avocado, garlic, lime juice. Blend until it becomes smooth. Assemble tacos with roasted sweet potatoes, diced avocado, black beans, and scallions. Serve with the avocado sauce.
Very Berry Tacos
Mmm, yummy! You can’t wait to try it, can you? Add your favorite fruits in a taco and refresh yourself with this creamy, juicy, and at the same time healthy dessert. You are few steps far from this ultra delicious taco. All you have to is mix pineapple, strawberries and kiwi and stuff it all inside cinnamon and sugar dusted tortillas. And there you have a perfectly prepared fruit salsa. It will give you an enough amount of fiber and vitamin C. Here’s another ‘berry’ suggestion. Mix some blueberries, raspberries and strawberries with ricotta cheese topping, plus cinnamon powder and a dash of nuts. Pick your favorite ones
- 3 tsp. sugar, divided
- ½ tsp ground cinnamon
- ½ cup cubed fresh pineapple
- ½ cup sliced peeled kiwi
- ½ cup sliced fresh strawberries
- 1 tsp. chopped seeded jalapeno pepper (optional)
- 2 whole wheat tortillas (8 inches)
- Butter-flavored cooking spray
Combine 2 tsp. sugar with cinnamon. In a different bowl, toss the fruit with the remained sugar, and add jalapeno if you like. Apply cooking spray on both sides of the tortillas. Cook them until they get golden born color, 45-60 seconds per side. Take them out of the pan and dust with the sugar mixture right away. End with the fruit toping and fold them before serving. Ne careful with cutting of the hot peppers, since the oils can burn the skin. Keep in mind always to wear disposable gloves and don’t touch your face.
Salmon Taco with Avocado and Mango Salsa
We didn’t forget adding fish in this taco list. Salmon, as one of the healthiest foods, it should definitely be part of these taco fillings. Covered in chipotle powder, combined with cream and avocado mango salsa, this salmon taco will certainly give you the highest pleasure. You will substitute all your other snacks with this one.
For the salmon:
- 1-2 tsp. chipotle chili powder
- 1 pound skinless salmon fillet, cut into 4 pieces
- 2 tsp. of olive oil
- 8 corn tortillas
- Lime wedges
For the Avocado Mango Salsa:
- 2 Hass avocados, diced
- 1 mango, diced
- 2 tablespoons chopped cilantro
- Fresh lime juice and extra limes for garnish
- Shredded red cabbage
- Chipotles in adobo
- ½ cup sour cream
Preheat the oven to 350 degrees. Then rub each piece of salmon with 1 teaspoon of the olive oil and dust with the chipotle powder. Leave it to stand for 5 minutes. Now, wrap the tortillas in foil, and bake up to 8 minutes until they become soft. While they are baking, heat a grill pan. Season the salmon with salt and grill over high temperature, until it gets brown color and cooked through 3 minutes per side. Squeeze fresh lime juice over the cooked salmon. Meanwhile, mix the diced avocado, mango , and cilantro in a small bowl. Add salt, pepper, and lime juice. Take some of the sour cream and a few teaspoons of the liquid from the chipotles in adobo in a bowl, and whisk to get spicy and creamy texture. Carefully, break each piece of salmon into large chunks and evenly place it in the tortillas. On top of them add a little bit of shredded cabbage. Finish with adding equal amount of the salsa. Add extra salsa if necessary.