Recipe: Healthy Tacos

I want to start by congratulations to Lorraine. She was the winner of the Cooking Planit spice giveaway. Thank you to everyone that entered. Keep reading the blog for more contests in the future.

This is a new recipe for me. It was developed because I wanted to eat healthy and was tired of salads. I wanted to create a recipe that had a ton of nutritional value. Something I could pack a lot of vegetables into without feeling like I was eating “healthy”. Something flavorful. I also wanted to keep the veggies raw if possible, again, for the nutritional value. It seemed impossible at the time…and then it hit me. Pico de gallo. It fit my needs perfectly. Pico de gallo has nutritional value, tons of flavor, and it doesn’t make you feel like your eating health food.

Shrimp Tacos

Once I thought of pico de gallo, tacos were a natural choice. The other reason I love this recipe, it’s adaptable to any taste. I will put some of these variations into the recipe to give you ideas. Feel free to post your own ideas on the comments.

Ingredients:

These ingredients are for the healthy version I made. Feel free to make obvious substitutions if you are craving a less healthy version.

Pico de Gallo
1/2 Onion (sweet or red works best)
2 Tomatoes
1/2 Green Pepper
1 Jalapeno
2 Garlic Cloves
1 Lime
Fresh Cilantro
Salt
Pepper

Tacos Filling
2 Shrimp per Taco (Don’t like shrimp? Try using chicken.)
¼ cup Black Beans for every 3 tacos
1 Tablespoon Extra Virgin Olive Oil
¼ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Salt
¼ tsp Pepper
¼ tsp Cumin
Hot Sauce

Toppings
Full Fat Plain Greek Yogurt (Use sour cream for a less healthy version)
Chipotle Gouda Cheese (Leave out for healthier tacos)
Romaine Lettuce or Spinach (or both!)

Shrimp Tacos

Cooking Process

For the Pico De Gallo:

Chop the tomatoes, garlic, onion, green pepper, and jalapeno. Place the chopped vegetables into a bowl. Squeeze the juice of one lime into the bowl with a few dashes of salt and pepper. Mix the vegetables thoroughly. Cover the bowl and place in the fridge for at least 12 hours (24 hours is best).

Shrimp Tacos

For the Taco Filling:

Heat the olive oil over medium heat. Once the pan is hot, add in the beans with a few dashes of salt and pepper. Do not drain the beans completely when adding. A little bit of the black bean juice is good. It will cook away before serving. The beans will bubble. Cook for about 5 minutes.

While the beans cook, add the salt, pepper, cumin, garlic powder, and onion powder to the shrimp. Adjust the spice measurements based on how many shrimp (or chicken) you are making. After 5 minutes have passed, add the shrimp to the beans. If you like it spicy, add your favorite hot sauce.

Shrimp Tacos
Shrimp Tacos

To assemble:

Add the filling to your favorite taco shells (hard or soft). If you are going for healthy, try a whole wheat option. Add the pico de gallo, greens (lettuce/spinach). Greek yogurt, and cheese.

Shrimp Tacos
Shrimp Tacos
Shrimp Tacos
Shrimp Tacos

If you are counting calories, skip the cheese.
If you aren’t, substitute sour cream for the Greek yogurt.

Eat and enjoy!

What are your favorite kind of tacos (healthy or not)?

 

  • Jessica

    Boy! If those tacos, with deep fried hard shells and gobs of cheese are your idea of healthy, I would vomit over your idea of unhealthy.

  • Hubert

    Healthy? Not! Hard shell taco? C’mon!