5 Healthy Taco Recipes

Who doesn’t love a delicious taco?! I’ve compiled a list of my favorite healthy taco recipes to make your week just a little bit better! As I always say, one of the keys to maintaining a healthy lifestyle is all about portion control, so keep it to 2 tacos per meal, with some veggies on the side!

Also keep in mind that with any of these,  you can substitute lettuce or cabbage for the tortilla, in order to make it a lower calorie meal. And I love making my own guacamole to add in those healthy fats!

Healthy Taco RecipesPepper Steak Taco

  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • 3 ounces steak strips
  • 1 1/2 cups sliced green and red bell peppers
  • 1/2 cup sliced onion
  • 2 small (6-inch) whole-grain tortillas
  • 4 tablespoons salsa
  • 2 tablespoons low-fat sour cream

Heat up a skillet and saute the garlic, cumin and olive oil in the same pan together. After approximately 1 minute, add the vegetables in there and cook up for around 3 minutes, before adding the strips of steak and cooking them for another 5 minutes (depending on how you like your steak cooked), flipping half way through. Heat up the tortillas during this process. Once finished cooking, spoon your cooked steak and veggies into your warm tortillas and top with your low fat sour cream and salsa, to taste!

 Healthy Taco RecipesSpicy Fish Tacos

  • 2 tablespoons taco seasoning
  • 1 tablespoon fresh squeezed lime juice
  • 1 pound halibut, cut into bite-sized pieces
  • 1 tablespoon canola oil
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup green onions, chopped
  • 3/4 cup nonfat sour cream
  • 3/4 cup salsa
  • 8 (6-inch) corn tortillas
  • Mango/pineapple/lime wedges (optional)

Grab your skillet and heat your oil up to a medium temperature. While that is heating, in a medium bowl, combine your juices with taco seasoning, and mix them up well. Add your halibut and toss the pieces until they are fully coated.  add the fish and saute for approximately 5 minutes. Start heating up your tortillas.  In another bowl, mix your cabbage and green onions. In a small dish on the side, mix your salsa and non fat sour cream together well. Lay your tortillas out on your dinner plates, and spoon your sour cream/salsa mixture into the middle of them, before placing your fish on top. Finish off the dish with the cabbage combination, and drizzle with your fresh lime juice.

Healthy Taco RecipesShrimp Tacos

  • 3/4 pound medium shrimp, peeled, deveined, and cooked
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup sliced scallions
  • 1 medium diced peeled avocado
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bottled salsa verde
  • 1/4 cup chopped fresh cilantro2 tablespoons fresh lime juice
  • 8 (6-inch) flour tortillas
  • 1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
  • Lime wedges, for serving
  • Chopped fresh cilantro, for garnish

The first step is to mix the beans, scallions, avocado and shrimp together in a medium size bowl. Separately, mix the cilantro, lime juice and salsa together. Keep about 3/4 of this separate, and add the remaining 1/4 of the salsa/lime/cilantro mix to the shrimp mix, and toss. Heat the tortillas and lay flat on your dinner plate. Place approximately 3 pepper pieces in the middle of the tortilla, beofre topping the about 1/2 cup of the shrimp mixture. Top with the salsa verde mix, lime juice from the wedges, and cilantro to taste. Enjoy!

Healthy Taco RecipesVegan Tacos With A Kick

  • 2 tsp. olive oil, divided use
  • 2 Tbsp. fresh lime juice
  • ½ tsp. ground cumin
  • 1/2 tsp. cajun powder
  • 2 cloves garlic, finely chopped
  • 1 (14-oz.) package extra firm tofu, sliced into approximately 2 x 3-inch sticks
  • 8 large cabbage (or hearty lettuce) leaves
  • ½ medium avocado, mashed or sliced
  • ½ cup fresh tomato salsa (pico de gallo)

Mix together 1 tsp of oil, cumin, cajun powder, and garlic in a glass baking pan. Next, add your tofu and toss the mixture together until blended evenly. Cover the mixture and let it marinade for 30 minutes. Once 30 minutes is almost up, start heating the oil in a medium size skillet on a medium-high heat. Drain the marinade and set it aside. Add the tofu into the skillet, and cook approximately 2 minutes on each side (until browned nicely). Lay out your cabbage leaves on your dinner plates, and top evenly with all your toppings: the tofu, avocado, pico de gallo. I like to add pickled jalepenos to mine as well!

Healthy Taco RecipesChicken Tacos

  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
  • 2 cloves garlic, finely chopped
  • ½ tsp. ground cumin
  • Sea salt and ground black pepper (to taste; optional)
  • 8 (6-inch) corn tortillas, warm
  • ¼ cup coarsely chopped fresh cilantro
  • Non-fat sour cream (optional)
  • Salsa fresca (optional)

Firstly, heat your oil over a medium-high heat in a large skillet. Once heated, add your chicken and onion, and saute for 3-5 minutes. Once cooked through, add the garlic and cumin, stirring regularly for a couple of minutes. Add salt and pepper for personal taste. Meanwhile, start heating your tortillas. Once warmed, place them on your dinner plate, and top them with the chicken mixture. Garnish with cilantro, salsa, and non-fat sour cream.