When living in the South, I would often come across a taco truck that parks on a certain street corner every night and sends the scent of carne asada and grilled onions wafting through half the town. It’s hard to resist the temptation to stumble, zombie-like, down the street for a plate filled with double corn tortillas stuffed with greasy, spicy chicken that begs to be washed down with beer. And sometimes, I’ll admit, I give in to that temptation. I usually end up regretting my decision, for a number of reasons.
Other nights, I walk right past the line of people waiting for their fattening taco fix, and make my own healthy tacos at home. And, you know what? Those homemade tacos with fresh ingredients are always more satisfying. I like to top mine with shredded cabbage, thinly sliced radishes, and pickled jalapeños. Make any night taco night with these delicious recipes that are loaded with bold flavors, and low in fat and calories.
Steak Tacos with Red Peppers and Onions
Steak lovers are in for a treat with these hearty tacos made with seasoned beef, sautéed peppers and onions, and fresh cilantro.
Total Time: 28 min.
Prep Time: 15 min.
Cooking Time: 13 min.
Yield: 4 servings, 2 tacos each
Prep Time: 15 min.
Cooking Time: 13 min.
Yield: 4 servings, 2 tacos each
Ingredients:
1 lb. raw beef flank (or round) steak
1 tsp. chili powder
Sea salt and ground black pepper (to taste; optional)
1 tsp. olive oil
1 medium red onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
8 (6-inch) corn tortillas, warm
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped fresh cilantro (or Italian parsley)
1 lb. raw beef flank (or round) steak
1 tsp. chili powder
Sea salt and ground black pepper (to taste; optional)
1 tsp. olive oil
1 medium red onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
8 (6-inch) corn tortillas, warm
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped fresh cilantro (or Italian parsley)
Preparation:
1. Rub steak with chili powder and salt and pepper (if desired).
2. Heat oil in large skillet over medium-high heat.
3. Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
4. Cover steak with aluminum foil; let rest for 5 minutes.
5. Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
6. Cut steak against the grain into thin slices.
7. Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro.
8. Serve immediately.
Shrimp Tacos:
1. Rub steak with chili powder and salt and pepper (if desired).
2. Heat oil in large skillet over medium-high heat.
3. Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
4. Cover steak with aluminum foil; let rest for 5 minutes.
5. Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
6. Cut steak against the grain into thin slices.
7. Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro.
8. Serve immediately.
Shrimp Tacos:
These seasoned shrimp tacos get spice and flavor from cumin and chili powder and are toped with lots of fresh veggies.
Total Time: 18 min.
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each
Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)
Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.
Chicken Tacos:
Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving.
Total Time: 18 min.
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 4 servings, 2 tacos each
Prep Time: 10 min.
Cooking Time: 8 min.
Yield: 4 servings, 2 tacos each
Ingredients:
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
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
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.
3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. Season with salt and pepper if desired.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.
1. Heat oil in large skillet over medium-high heat.
2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.
3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. Season with salt and pepper if desired.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.
Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa:
Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.
Total Time: 4 hrs. 30 min.
Prep Time: 10 min.
Cooking Time: 4 hours.
Yield: 4 servings, 2 tacos each
Prep Time: 10 min.
Cooking Time: 4 hours.
Yield: 4 servings, 2 tacos each
Ingredients:
1 lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
1 (7-oz.) can sliced jalapeños (optional)
1½ cups tomatillo salsa (or salsa verde)
½ cup finely cubed fresh pineapple
2 medium shallots, finely chopped
2 Tbsp. fresh lime juice
¼ tsp. ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
½ cup thinly sliced radishes
1 lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
1 (7-oz.) can sliced jalapeños (optional)
1½ cups tomatillo salsa (or salsa verde)
½ cup finely cubed fresh pineapple
2 medium shallots, finely chopped
2 Tbsp. fresh lime juice
¼ tsp. ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
½ cup thinly sliced radishes
Preparation:
1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
4. Top each tortilla evenly with pork, salsa, and radishes.
1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
4. Top each tortilla evenly with pork, salsa, and radishes.
Chipotle Vegan Tacos:
These flavorful tacos are delicious, and with only 166 calories per serving, they keep you feeling light.
Total Time: 18 min.
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each
Ingredients:
2 tsp. olive oil, divided use
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. chipotle powder (or 1 Tbsp. chopped canned chipotle chiles)
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)
2 tsp. olive oil, divided use
2 Tbsp. fresh lime juice
½ tsp. ground cumin
½ tsp. chipotle powder (or 1 Tbsp. chopped canned chipotle chiles)
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)
Preparation:
1. Combine 1 tsp. oil, lime juice, cumin, chipotle powder, and garlic in a shallow glass baking pan; mix well
2. Add tofu; toss gently to blend. Marinate, covered, for 30 minutes. Drain and reserve marinade. Set aside.
3. Heat remaining 1 tsp. oil in medium skillet over medium-high heat.
4. Add tofu; cook, for 2 to 3 minutes on each side, or until browned.
5. Top each cabbage leaf evenly with tofu, avocado, and salsa.
1. Combine 1 tsp. oil, lime juice, cumin, chipotle powder, and garlic in a shallow glass baking pan; mix well
2. Add tofu; toss gently to blend. Marinate, covered, for 30 minutes. Drain and reserve marinade. Set aside.
3. Heat remaining 1 tsp. oil in medium skillet over medium-high heat.
4. Add tofu; cook, for 2 to 3 minutes on each side, or until browned.
5. Top each cabbage leaf evenly with tofu, avocado, and salsa.
Mexi-Cal Tofu Tacos:
These versatile tacos are made with tofu, but feel free to swap in your favorite protein!
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
2 Tbsp. nonfat plain yogurt
3 Tbsp. fresh lime juice, divided use
2 Tbsp. finely chopped cilantro, divided use
1 medium tomato, chopped
1 medium onion, chopped, divided use
1 medium jalapeño, seeds removed, chopped (optional)
2 Tbsp. olive oil
1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus)
1 (14-oz.) package firm tofu, crumbled
3 cloves garlic, crushed
1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin)
4 (6-inch) whole wheat tortillas, warm
1 cup shredded romaine lettuce
Fresh cilantro leaves (for garnish; optional)
4 lime wedges (for garnish; optional)
2 Tbsp. nonfat plain yogurt
3 Tbsp. fresh lime juice, divided use
2 Tbsp. finely chopped cilantro, divided use
1 medium tomato, chopped
1 medium onion, chopped, divided use
1 medium jalapeño, seeds removed, chopped (optional)
2 Tbsp. olive oil
1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus)
1 (14-oz.) package firm tofu, crumbled
3 cloves garlic, crushed
1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin)
4 (6-inch) whole wheat tortillas, warm
1 cup shredded romaine lettuce
Fresh cilantro leaves (for garnish; optional)
4 lime wedges (for garnish; optional)
Preparation:
1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.
5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.
6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp.
7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.
8. Top tortillas evenly with lettuce and tofu mixture.
9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.
1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.
5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.
6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp.
7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.
8. Top tortillas evenly with lettuce and tofu mixture.
9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.
Black Bean and Veggie Tostadas:
Top a whole wheat tostada with black beans and other veggies to get a filling, fiber-packed meal!
Total Time: 25 min.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
4 (8-inch) whole wheat tortillas
Nonstick cooking spray
3 tsp. olive oil, divided use
4 garlic cloves, finely chopped
1 (15-oz.) can black beans, drained, rinsed
½ cup low-sodium organic vegetable broth
2 Tbsp. finely chopped fresh cilantro leaves
4 cups finely shredded leaf lettuce
2 medium tomatoes, chopped
1½ tsp. fresh lime juice
½ medium ripe avocado, sliced
4 (8-inch) whole wheat tortillas
Nonstick cooking spray
3 tsp. olive oil, divided use
4 garlic cloves, finely chopped
1 (15-oz.) can black beans, drained, rinsed
½ cup low-sodium organic vegetable broth
2 Tbsp. finely chopped fresh cilantro leaves
4 cups finely shredded leaf lettuce
2 medium tomatoes, chopped
1½ tsp. fresh lime juice
½ medium ripe avocado, sliced
Preparation:
1. Preheat oven to 400° F.
2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.
3. While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.
4. Add garlic; cook, stirring frequently, for about 1 minute, or until golden.
5. Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.
6. Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.
7. Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.
8. To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.
1. Preheat oven to 400° F.
2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.
3. While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.
4. Add garlic; cook, stirring frequently, for about 1 minute, or until golden.
5. Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.
6. Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.
7. Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.
8. To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.
Nowadays the meat free options are what we eat around here but they are all equally delicious! Share with me which one you'll be making.
No comments:
Post a Comment