Healthy Taco Recipes - Share yours!

One of my faves, too! Love, love, love any and all kinds of tacos, but I'm a crunchy lover, so letting go of the tortilla's is tough. Here's what I've done, since I tend to be a "use whatever I have in the house/fridge" type of cook due to my busy schedule:

Any type of low carb tortillas, around 60-80 calories, high fiber, usually around 5-6 net carbs each. I only eat one. Toast it in oven or toaster oven until almost completely crunchy, but still flexible.

Tilapia, swai, salmon...whichever I have.
Taco seasoning, or old bay, or cumin, chili powder, red pepper.
Grill or saute the fish, but if I do a pan, I cook in water with a drop of olive oil.

Shredded lettuce or cabbage.

Mashed fresh avocado or guacamole.

Green chilis, jalepenos, whatever I have. Salsa verde, green pepper hot sauce, and/or fresh salsa (the grocery store I go to sells fresh made salsa in the produce isle, no added sauce or sugar). Taco sauce???? sometimes

I don't add the sour cream, but you could use light.

2% milk shredded cheese (sometimes) but only 1/8 of a cup or less.

Most of the ingredients are pretty low in calories and carbs....the avocado's up there, but a healthy fat and if you do use the sour cream and cheese, just go light on those...measure. Otherwise, a very healthy and low cal meal.

Since the tortilla is fajita size, it's larger, so I pack all of my items with excessive veggies and fish onto the one tortilla. Fold it in half and it works. Totally satisfying and never feel deprived. Sure, you could do a taco salad, too, the same way and with more veggies, but sometimes you just want to have the actual taco...feels like a sandwich in a way.

HHHHHMMM, might have to make them this week.

Love tacos! Totally going to try some of these

sbjmorgan wrote: »

Soooo I am way too into tacos. Here are some of my faves...

Skirt steak + pico de gallo + cilantro + light sour cream + refried beans. I use less than a tbsp of beans per taco and only 1 tbsp of sour cream per taco!

Fish tacos: I don't batter fry. tilapia + corn + red bell pepper sauteed together with just a bit of oil and some cumin and black pepper. Cilantro, lime juice, pico or just onion, sour cream. Sometimes black beans or slaw (no mayo).

Pulled pork + pickled jalapenos + cheddar + light sour cream + salsa (or if you're into fusion, bbq sauce instead of salsa and a little slaw instead of the sour cream and jalapenos)

chipotle + lime juice + fajita spice marinated chicken with baby greens, onion, salsa, queso fresco and a bit of sour cream

NICE!!! Must try your recipes!

I do 2 big taco shells(180 cals.), 1 cup shredded lettuce, .5 cup diced tomatoes, 4ounces ground turkey(use the 93% reduced fat version) with the low sodium seasoning and some fresh made salsa from walmart. sometimes I use a 1 TB sour cream.

One more thing: pick your fat. Have either cheese, guacamole, or sour cream, but not all of them. Load up on tasty additions that do not add to the calorie count.

Firstly I make my own taco seasoning. Its pretty simple:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

I use chicken or ground turkey, mix in the taco seasoning.
As far as toppings go I use black beans, fresh chopped tomatoes & onions, 1/4 cheese and light sour cream and some salsa.

ETA: and avocado...i always eat it with some avocado lol

Salsa Chicken Tacos:
Put frozen chicken breast in a crockpot and cover with salsa. Cook on low for 5 hours. When chicken is done simply take two forks and shred the meat. I then let it sit in the salsa while I shred lettuce, grate cheese and chop tomatoes/cilantro/onion. I usually eat this in a taco shell or add it on top of a salad with sour cream.

Shrimp Tacos:
1lb of uncooked shrimp (devained and tail removed)
McCormick Zesty Garlic Shrimp seasoning
Heat olive oil in a skillet, add two minced cloves of garlic and toss shrimp and seasoning in. Cook for a few minutes and done! I like this on corn tortillas with shredded lettuce and sour cream.

Beef Tacos:
7% ground beef cooked with onion and McCormick tacos seasoning and a can of drained and rinsed chili beans. I like this on top of salad with pico de gallo, avocado and sour cream!

Asada Tacos (Pollo or Carne)
Grilled asada on corn tortillas with cilantro, onion and fresh squeeze of lime. (Street tacos)

Amanda_Gx6 wrote: »

Firstly I make my own taco seasoning. Its pretty simple:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

I use chicken or ground turkey, mix in the taco seasoning.
As far as toppings go I use black beans, fresh chopped tomatoes & onions, 1/4 cheese and light sour cream and some salsa.

ETA: and avocado...i always eat it with some avocado lol

misswhitney1 wrote: »

I think I'm going to work on perfecting Mole Turkey Tacos in time for Thanksgiving! Anyone got a good recipe for Mole?

Had this in my to try pile. Looks good. Don't remember where I copied it from.

Turkey Mole Tacos
Prep: 25 min. Cook: 20 min.
Yield: 6 Servings

Ingredients

1-1/4 pounds lean ground turkey
1 celery rib, chopped
4 green onions, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
2 ounces 53% cacao dark baking chocolate, chopped
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup lightly salted mixed nuts, coarsely chopped
12 corn tortillas (6 inches), warmed

Directions

In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.

Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Yield: 6 servings.

Nutritional Facts: 2 tacos equals; 369 calories, 15 g fat (5 g saturated fat), 75 mg cholesterol, 612 mg sodium, 37 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.