healthy taco recipe

This easy salmon tacos with avocado slaw recipe is the best way to eat salmon! Spicy salmon with a cool, crunchy slaw. Simple and healthy!

Salmon Tacos

salmon

extra virgin olive oil

chipotle chile powder

garlic powder

lime

salt

Corn or flour tortillas (for serving)

feta cheese

Hass avocado

Greek yogurt

limes

broccoli slaw mix or shredded cabbage

cilantro

Mash

Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.

Stir

Stir in the salt, lime zest and juice, and hot sauce.

Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)

Brush

Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.

In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.

Sprinkle

With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).

Bake

Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).

Serve

Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

https://content.jwplatform.com/videos/uXsS9v2S.mp4

Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!

Vegetarian Tacos

sweet potatoes

extra virgin olive oil (divided)

chili powder (divided)

cumin (divided)

onion powder

zucchini

salsa (plus additional for serving)

small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas

feta

avocado

fresh cilantro

Plain non-fat Greek yogurt

Preheat

Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Toss

Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.

Spread

Spread the potatoes into an even layer on the prepared baking sheet.

Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.

Cook

Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.

Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.

With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.

Warm

Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).

To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!

https://content.jwplatform.com/videos/YOmHpnjl.mp4

Homemade healthy tacos are filled with my go-to clean eating Mexican taco meat recipe and any other favorite toppings you love on your tacos. These healthy tacos make for an easy dinner recipe that the whole family will enjoy, even your pickiest eaters!

Healthy Taco Meat Recipe

onion (finely chopped)

jalapeño peppers (seeded and finely chopped)

garlic (minced)

turkey

chili powder

cumin

garlic salt

tomato sauce or salsa ((or a combination of the two))

tomato paste

6-7 taco shells or tortillas

Heat oil in large skillet over medium-high heat.

Add onion and jalapeños; cook, stirring frequently for about 5 minutes and until onions are soft.

Add garlic; cook, stirring frequently for 1 minute. Transfer onion mixture to a small bowl and set aside.

Add turkey to the same skillet; cook, over medium-high heat, stirring frequently to break up turkey, for 8 to 10 minutes and until turkey is no longer pink.

Season with chili powder, cumin and garlic salt.

Add onion mixture, tomato sauce or salsa (or a combination of the two) and tomato paste. Mix well. Reduce heat to medium-low, stirring frequently for about 8 minutes and until mixture thickens.

Serve in tortillas or taco shells with all of your favorite toppings. Enjoy!

https://content.jwplatform.com/videos/a780yVvW.mp4

KC - Healthy Taco Meat Recipe - Rectangle 1080p

A hearty plant‑based taco made with seasoned smashed lentils, smoked vegan cheese, and a bright fresh pico. Perfect for a quick dinner, brunch, or party snack. The lentil filling is chilled to set, then pan‑fried in a cast‑iron skillet for a crispy, melty taco that pairs with shredded lettuce, vegan yogurt, and a zesty lime‑coriander salsa.

BEST LENTILS dish EVER

Brown Lentils

Yellow Onion

Shallots

Garlic Cloves

Olive Oil

Spice Blend

(14 oz) Canned Plum Tomatoes

Water

Tortilla Chips

Smoked Vegan Cheese

Flour Tortillas

Shredded Lettuce

Greek Vegan Yogurt

Tomatoes

Red Onion

Fresh Cilantro

Lime

Rinse Lentils

Place 1 cup of brown lentils in a fine‑mesh sieve, rinse under cold water until the water runs clear, then drain well.

Dice Onion, Mince Shallots & Garlic

Dice the onion into pieces about the size of a lentil. Mince the two shallots and four garlic cloves as finely as possible.

Toast Spices

Heat the medium saucepan over medium heat, add 3‑4 tbsp olive oil to coat the bottom, then sprinkle in the spice blend. Stir constantly for about 2 minutes until fragrant.

Sauté Aromatics

Add the diced onion, minced shallots, and garlic to the pan. Sauté for 2‑3 minutes, stirring occasionally, until softened but not browned.

Add Lentils, Tomatoes & Water

Stir in the rinsed lentils, the whole canned plum tomatoes (crush them directly into the pot), and 3 cups of water.

Simmer Until Lentils Are Soft

Bring the mixture to a boil, then lower to a gentle simmer. Cook, stirring occasionally, for about 20 minutes or until the lentils are tender and most liquid is absorbed.

Stir in Crushed Tortilla Chips

Turn off the heat, let the pot sit for a minute, then fold in 1/2 cup crushed tortilla chips until evenly distributed.

Chill the Lentil Mixture

Transfer the lentil‑chip mixture to a shallow container, cover, and refrigerate for at least 2 hours (or overnight) until firm.

Add Smoked Vegan Cheese

Remove the chilled mixture from the fridge, stir in 1.5 cups shredded smoked vegan cheese until fully incorporated.

Prepare Fresh Pico

Dice the two tomatoes, finely dice half a red onion, roughly chop a handful of cilantro, juice two limes, then combine everything in a bowl. Toss lightly and taste; adjust lime if needed.

Assemble Tacos

Place a generous spoonful of the lentil‑cheese mixture onto half of each tortilla, fold the tortilla over, and press gently to seal.

Pan‑Fry Tacos

Heat the cast‑iron skillet over medium‑high heat, add a thin layer of oil, and place the folded tacos in the pan. Cover with a lid (or another pan) to steam for 2‑3 minutes, then flip and toast the other side for another 2‑3 minutes until golden and melty.

Plate and Serve

Arrange tacos on a plate, top with shredded lettuce, a spoonful of fresh pico, and a drizzle of Greek vegan yogurt. Serve immediately.

https://www.youtube.com/watch?v=gmLQB_nL1aE

Top 4 healthy taco recipe recipes from across the web

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Salmon Tacos

Vegetarian Tacos

Healthy Taco Meat Recipe

BEST LENTILS dish EVER

Top 4 healthy taco recipe recipes from across the web

The most viewed healthy taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Tacos

Vegetarian Tacos

Healthy Taco Meat Recipe

BEST LENTILS dish EVER

The most viewed healthy taco recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine