best 3 healthy taco recipes

Best 3 healthy taco recipes

In this blog post I am going to share my favourite and best 3 healthy taco recipes with you! Includes chicken taco, fish taco and beef taco recipes. Let’s start with the chicken one!
Chicken tacos are one of my family’s number one suppers and these are excessively easy to make and the outcome is in every case sure to intrigue! The BEST flame broiled chicken tacos are made with warm tortillas loaded up with Mexican spiced chicken, corn cabbage slaw, a velvety taco sauce, avocado cuts and a crush of new lime. It’s a group satisfying feast that is speedy, simple, and pressed with flavor!

Tacos are the BEST, regardless of whether it’s fresh chicken tacos, tasty turkey tacos, or these simple, yet thoroughly fulfilling barbecued chicken tacos.

Summer isn’t finished without an evening of flame broiled chicken tacos! The extraordinary thing about this formula however is that it tends to be made all year. I’ve included guidelines for barbecuing, heating or cooking the chicken on the burner.

Utilize the technique for cooking that turns out best for you. Or on the other hand attempt each of the three and pick your #1 strategy (my undisputed top choice is barbecued).

You folks will LOVE this chicken taco formula! They are genuinely the awesome! I’ve been utilizing this formula for quite a long time and it’s simply an idiot proof, all around delectable formula for chicken tacos.

These chicken tacos are prepared chicken bosom (or you could utilize chicken thighs) flame broiled flawlessly, at that point layered with a corn cabbage slaw, a sprinkle of velvety taco sauce, and finished off with avocado cuts and a press of lime. Significant taco flawlessness! You will wind up putting these tacos on the menu regularly!

List of recipes

Chicken Taco Ingredients and Substitutions

The marinade for these chicken tacos require very few ingredients. Most of the ingredients on the list below are spices that I’m sure you already have on hand.

  • Boneless skinless chicken breasts, tenders, or thighs. I typically use chicken breasts, but use your preferred cut of meat. Thighs char the best and tend to stay more tender and juicy, but if you prefer breasts they will work, just keep an eye on the temp as they can dry out easier. Cook just to 165 degrees in the center.
  • Olive oil. Avocado or vegetable oil will work too.
  • Limes. If you are in a pinch then lemons may be substituted.
  • Salt. For the marinade, I use 1/2 teaspoon. You can always add more (to taste) to the finished product.
  • Paprika. I love the rich, smokey flavor of smoked paprika, but standard paprika will work too.
  • Ground cumin. Ground cumin is a classic Mexican spice and there really is no substitute!
  • Garlic. I keep things simple and use garlic powder, but fresh garlic has great flavor. You can substitute the garlic powder with 3 cloves (peeled & smashed) fresh garlic.
  • Chili lime seasoning or chili powder. We love the chili lime seasoning from Trader Joe’s and use it often. I’ve even seen other grocers carrying similar spices, but if chili powder is what you have on hand, it will work just fine.

Taco Toppings

We are obsessed with the slaw and sauce in this recipe and I definitely recommend you take the extra time to whip them both up! It’s the same slaw and sauce recipe from my delicious fish tacos. Other topping ideas include:

  • Diced tomatoes
  • Salsa or pico de gallo
  • Shredded lettuce or cabbage
  • Mexican cheese such as queso fresco, cotija or Monterey jack cheese
  • Mexican crema or sour cream
  • Guacamole
  • Grilled corn
  • Sliced jalapeño
  • Sautéed bell peppers and onions

How Do You Make Chicken Tacos?

Start this formula by consolidating chicken with olive oil, lime juice, and the entirety of the flavoring in a huge zip-top baggie to marinate for at any rate 60 minutes. While the chicken is marinating, you can throw together the slaw, stir up the velvety sauce and prep some other garnishes you may be utilizing.

For cooking the chicken there are four distinct techniques you can browse. My #1 method to cook the chicken for tacos is barbecuing. It’s speedy and I like the path the outside gets somewhat roasted and excessively delightful. These cooking techniques function admirably however!

Cooking Methods

BROILER: Set oven to high broil. Position chicken on baking pan sprayed with cooking spray. Broil chicken for about 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes. If your pieces are thicker, they will take a little longer. Thickest part of the chicken should register 165ºF when cooked completely. 

BAKE: Preheat oven to 450ºF. Place chicken in baking dish sprayed with cooking spray. Bake for 15-20 minutes, or until chicken is cooked through and no longer pink in the center. 

PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When the pan is hot, add chicken in a flat layer without overcrowding. Cook the chicken for 5 to 7 minutes without moving it around. Flip and continue to cook the chicken for 7ish more minutes, or until internal temperature reaches 165ºF.

GRILL: Heat the grill to medium-high heat. Grill the chicken for about 5-6 minutes before turning and cooking on the other side for another 5-6 minutes, or until chicken is cooked through and the thickest center registers 165ºF.

AFTER COOKING: Transfer chicken to a plate, cover with foil and let rest for 5 minutes. This allows the chicken time to become super juicy. If you cut the chicken immediately after being cooked, all of the juices will run out of the chicken.
 
 
SERVE: Dice grilled chicken into cubes or slice into strips. Add chicken over warm tortillas and top with slaw, avocado slices (or guacamole) and any other favorite taco toppings. Squeeze lime juice on top and drizzle on the sauce. Serve with chips, salsa, and margaritas and you’re good to go! 

Tips For The Perfect Chicken Tacos

  • The chicken is best when it has time to marinate for 1 hour or longer, but if you’re short on time, marinate chicken for at least 15 minutes. You can keep your chicken in the marinade for up to 24 hours.
  • Keep in mind that with all of the cooking methods, mentioned, cooking time will always depend on the thickness of the chicken and may vary slightly. I highly recommend purchasing a meat thermometer, so you can be sure the chicken is fully cooked. I have and love this one.
  • Leftover cooked chicken stays fresh in the refrigerator for up to 4 day.
  • You can freeze the chicken for later use. Either freeze the raw chicken in a bag of marinade, then thaw and cook, or freeze the cooked chicken.

Variations:

  • Tortillas: Use your favorite type of wrap or tortilla. Flour, corn or wheat tortillas all make great choices. We even love to use crispy taco shells sometimes.
  • Cheese: Because this recipe includes the slaw and sauce, we don’t typically add cheese. If you want to add cheese, though, go for it! A Mexican cheese blend or cotija cheese would be tasty options.
  • Spicy: If you prefer your tacos with a kick, add some crushed red pepper flakes or cayenne red pepper to the marinade.
  • Toppings: Feel free to leave off the slaw and sauce and use this chicken to make more of a traditional taco with any favorite toppings.
servings: 4 SERVINGS (2 TACOS EACH)

Grilled Chicken Tacos

prep time: 10 MINS 
cook time: 12 MINS 
total time: 22 MINS
 

The BEST grilled chicken tacos are made with warm tortillas filled with Mexican spiced chicken, corn cabbage slaw, a creamy taco sauce, avocado slices and a squeeze of fresh lime. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

Ingredients:
FOR THE CHICKEN AND MARINADE:
  • 1 1/4 to 1 1/2 pounds skinless boneless chicken breasts or tenders or thighs
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Chili lime seasoning or chili powder
FOR THE SLAW
  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage, or a combination of green and purple
  • 1 cup canned or frozen corn, if canned drained and if frozen, thawed
  • 1 jalapeño, minced
FOR THE SAUCE
  • 1/4 cup sour cream, or Greek yogurt
  • 2 tablespoons mayo
  • Juice from 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, optional for extra spice
  • salt, as needed to taste
FOR SERVING
  • corn tortillas diced or sliced avocado or guacamole, fresh cilantro, lime wedges
 
Instructions:
  1. If your chicken breast is thick, I recommend cutting in half, horizontally. Do not pound it thin, as it will not have the right consistency for tacos. Combine chicken with olive oil, lime juice, salt, paprika, ground cumin, garlic powder, chili lime seasoning in a large zip-top baggie to marinate for at least an hour.
  2. Meanwhile, mix up the slaw and sauce. To make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
  3. Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.
  4. To cook the chicken: Preheat a grill over medium-high heat (it should come to 425 – 450 degrees). Remove chicken from marinade and grill until chicken has cooked through, turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165ºF and they should have grill marks).
  5. Transfer to a plate, cover with foil and let rest 5 minutes.
  6. Dice grilled chicken into cubes or slice into strips. Add chicken over warm tortillas and top with slaw, sauce and any other favorite taco toppings and a squeeze of fresh lime juice over the top.

Cod Fish Tacos

This formula for cod fish tacos is prepared white fish layered with corn cabbage slaw, a velvety sauce, avocado cuts and a press of new lime; all tucked inside warm corn tortillas. It’s a group satisfying feast that is brisk, simple, and stuffed with flavor!

fish taco
servings: 4 SERVINGS (2 TACOS EACH)

Cod Fish Tacos

prep time: 20 MINS 
cook time: 10 MINS  
total time: 30 MINS
 

This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

Ingredients
FOR THE FISH
  • 1 1/2 pounds cod or other white flaky fish
  • Juice of 1 lime
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika (or cajun seasoning for more heat)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
FOR THE SLAW
  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage (or a combination of green and purple)
  • 1 cup canned or frozen corn (if canned drained and if frozen, thawed)
  • 1 jalapeño, minced
FOR THE SAUCE
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons mayo
  • Juice from 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (optional for extra spice)
  • salt, as needed to taste
FOR SERVING
  • corn tortillas, diced or sliced avocado, lime wedges
 
Instructions
  1. In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.

  2. Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.

  3. Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

  4. For cooking the fish there are four different methods of cooking you could use:

    BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.

    BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork.

    PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.

    GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.

  5. Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.

  6. Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy! 

Oven Baked Beef Tacos

servings: 12 TACOS

Crispy Oven Baked Beef Tacos

prep time: 10 MINS
cook time: 20 MINS 
total time: 30 MINS
 

My family adores taco night, and they get extra excited when I serve these Crispy Oven Baked Beef Tacos! Crispy beef tacos are filled with seasoned meat and melted cheese, then baked to crispy, crunchy perfection. Add your favorite taco toppings for a quick and easy dinner that can’t be beat.

Ingredients
  • 1 teaspoon extra virgin olive oil
  • 1 pound lean ground beef (or any preferred ground meat)
  • 1 small onion, finely chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 packet McCormick® Original Taco Seasoning Mix or McCormick® 30% Less Sodium Taco Seasoning Mix
  • 3 tablespoons tomato paste
  • 12 hard taco shells or corn tortillas (see note)
  • 2 cups shredded Mexican or cheddar cheese
  • Optional for topping: guacamole, avocado, sour cream, salsa, fresh cilantro
 
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a large skillet, heat the olive oil over high heat. When hot, add the ground beef, onion, jalapeño and garlic. Cook, breaking up the meat as it cooks, until the beef is browned, about 5 minutes. Drain fat, as needed. Add the taco seasoning mix, tomato paste and 3/4 cup water. Bring to boil. Reduce heat and simmer 5 minutes stirring occasionally. Remove from the heat.
  3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
  4. Serve the tacos topped with any favorite taco toppings.

Recipe Notes

To make with corn tortillas: Warm 12 corn tortillas for 30 seconds in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with meat and cheese. Fold the other half of the tortilla over the filling, gently pressing down to close. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

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