Next Taco Tuesday, skip the restaurant and try one of these delicious and healthy taco recipes.
These tacos are sure to please even the most dedicated carnivores.
According to the creator of this recipe, all excellent tacos need five things: something hearty (like beans), something creamy (as in avocado), something crisp (shredded cabbage does the trick in this recipe), something tangy (pickled onions and feta), and lots of fresh flavors (lime, cilantro, and other fresh, tasty additions are all found in this recipe). We couldn’t agree more!
Prepare the onions, avocado dip, and beans as directed, in that order. Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm. To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc.
Recipe and image courtesy of Cookie+kate.
You can’t go wrong with a meal from the slow cooker, especially during busy weeknights. You may want to make some extra dressing to use on other dishes, too.
Avocado Lime Dressing Ingredients:
Add the steak to your slow cooker, then season with chili powder, paprika, half of the onion you’ve chopped, garlic, and salt/pepper to taste. Cook for 2 hours on high or 4 hours on low.
While the meat cooks, make the dressing by combining all three ingredients in a blender or food processor until liquified. Add water to thin out the dressing if needed, then add salt/pepper to taste.
After the steak is done, cut it into thin strips. Lightly brown the tortillas in a pan with olive oil, then top each one with lettuce, steak, feta, cilantro, the remaining chopped onion, and avocado lime dressing.
Recipe and image courtesy of jar of lemons.
These easy-peasy chicken tacos can be made in less than 20-30 minutes. It’s a simple recipe that’s full of flavor, but you could easily add additional toppings like avocado, shredded cheese, and chopped onions if you’re in the mood.
In a small bowl, combine the greek yogurt, lime juice, and chipotle chili powder. Mix well and set aside. Heat a large skillet over medium heat. Add oil, then add ground chicken and cook until no longer pink, breaking up with a wooden spoon. Add taco seasoning and 3-4 tablespoons of water. Reduce heat and simmer for 5-10 minutes.
Serve chicken in tortillas or lettuce cups and top with shredded lettuce and reserved chipotle lime yogurt sauce.
Recipe and image courtesy of tastythin.
Preheat oven to 425 degrees. Add sweet potatoes and onions into baking dish. Add olive oil and stir. Roast in oven for 20 minutes, stir, and roast for an additional 10 minutes. Add sweet potato/onion mixture to corn tortilla. Add black beans, pico de gallo, avocado, cilantro and cheese.
Recipe and image courtesy of My Real Food Family.
While technically not a taco, this taco salad recipe has all of your favorite taco ingredients. This recipe features lean ground turkey, black beans, corn, cherry tomatoes, avocado, sharp cheddar cheese, and a delightful array of spices. The salsa yogurt dressing is addicting, but you could also use the avocado lime dressing from recipe #2 on today’s list.
For the taco salad
For the salsa yogurt dressing
Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
Recipe and image courtesy of well plated by erin.
These Greek-inspired tacos are fusion food at its finest. Additions like tzatziki sauce and cucumber make them stand out from other taco types, and you could easily swap out the ground turkey for ground chicken or lamb.
Heat olive oil in a large non-stick skillet over medium-high heat. Add in red onion and saute 2 minutes then add turkey, season with salt to taste and cook, breaking up and stirring occasionally, until nearly cooked through. Then add garlic and continue to cook until turkey is cooked through. Stir in tomato sauce, chicken broth, oregano, thyme and coriander. Season with salt to taste. Bring to a boil then reduce heat to a simmer and cook uncovered, stirring occasionally until sauce has reduced, about 6 - 8 minutes. Stir in lemon juice. Serve warm over tortillas with toppings listed.
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