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Looking for that Tuesday night dinner plan? Easy. Tacos!
Let’s face it—a lot of us wouldn’t mind if Taco Tuesday was every day. We love these delicious treats no matter the occasion. But some tacos can be greasy and have lots of saturated fat. So, the next time you are craving Mexican cuisine, mix it up with one of these healthy taco recipes that are sure to make everyone’s day!
Healthy Shrimp Tacos
Ingredients:
¾ lb. medium shrimp, peeled, deveined, and cooked1 (15 oz.) can black beans, rinsed and drained¼ cup sliced scallions1 medium avocado, diced¼ tsp. freshly ground black pepper½ cup fresh or bottled salsa verde¼ cup chopped fresh cilantro2 Tbsp. fresh lime juice8 (6 inch) corn tortillas1¼ cups red bell pepper strips (¼-inch strips, about 1 pepper)Lime wedges, for servingChopped fresh cilantro, for serving
Directions:
Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with ¼ cup salsa mixture.Arrange tortillas on a microwave-safe plate in batches of 5 or fewer.Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.Arrange 3–4 pepper strips in the center of each tortilla. Top with ½ cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.
Squash Tacos with Avocado
Ingredients:
1½ lbs butternut or acorn squash, peeled, halved lengthwise, seeded, cut into ½-inch slices1 tsp. chili powder1 clove garlic, finely chopped2 Tbsp. olive oil¼ tsp. salt¼ tsp. freshly ground black pepper8 (6 inch) corn tortillas1 ripe avocado, peeled, pitted, sliced into 8 wedges¼ cup fresh cilantro leaves¼ cup sliced white onion1 lime, cut into wedges
Directions:
Preheat oven to 425 °F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, salt, and pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.Fill tortillas with squash, avocado, cilantro, and onion, dividing evenly. Serve with lime wedges.
Chicken Street Tacos
Ingredients:
Marinated Chicken
2 lbs boneless, skinless chicken thighs1 orange, squeezed1 lime, squeezed6 cloves garlic, minced2 tsp. ancho chili powder2 tsp. onion powder2 tsp. smoked paprika2 tsp. salt2 tsp. pepper
Mango Slaw
2 mangos, diced small1 small red onion, diced small1 cup shredded red cabbage¼ cup fresh cilantro leaves2 limes, squeezedSalt to taste
Tacos
12–18 corn tortillas, street taco size2 avocados, slicedExtra limes for serving (optional)Tomatillo salsa (optional)
Directions:
Mix all the marinade ingredients (everything after chicken) in a medium container fitted with a lid. Whisk or shake with lid on until fully incorporated. Add the chicken thighs and marinate at least 30 minutes or overnight if possible.Heat oven to 425 °F. Place the marinated chicken on a baking rack set on top of a rimmed baking sheet. Roast the chicken until the internal temperature reaches 165 °F, about 20 minutes.While the chicken is baking, mix the mangos, red onion, red cabbage, cilantro, juice of two limes, and salt to taste in a bowl; set aside.Assemble the tacos by adding sliced chicken to warm tortillas and topping with mango slaw and sliced avocado. Serve with extra lime and tomatillo salsa if desired.
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