Know someone who doesn’t love tacos? Well we sure don’t! As these Mexican staple is too far a cry from the unappetizing and fattening fast-food of choice, tacos are now a Tuesday (or everyday) staple and well-loved gourmet treat for foodies all over the world.
But while there’s absolutely nothing wrong with the classic beefy and cheesy recipe, there are actually plenty more ways to spice things up a bit and make it more fit for your healthier lifestyle. Check these 3 delicious new recipes we have perfect for the taco-lover-slash-health-buff:
Salmon Pomegranate Taco
8 ounces salmon (slice it thin!)
1 teaspoon ancho powder
1 teaspoon Spanish paprika
½ teaspoon ground cumin
6 corn tortillas, warmed in using our oven-safe taco holders to maintain that easy-to-eat shape
Roasted jalapeno peppers sliced, for serving
2 avocados peeled and pitted
1/4 cup fresh cilantro chopped + more as needed
Juice from half a lime
1/2 teaspoon sea salt
Seeds from 1 pomegranate
Make your guacamole first. To a large bowl, add avocados and lime juice. Mash with a fork. Add cilantro and salt. Mix well. Taste and adjust for lime juice and salt. Top with pomegranate seeds and set aside until ready to use.
Next, rub down the salmon on each side with ancho powder, paprika and cumin. Heat your pan to medium heat and add a bit of olive oil.Sear each side of the salmon about 3 minutes per side, or until salmon is cooked through.
No need to remove the tortillas from the taco holders after removing them in the oven. Rough chop the salmon and divide it between the 6 warmed corn tortillas. Top with the pomegranate guacamole and slices of roasted jalapeno peppers. Serve and enjoy!
Skillet Veggie Taco
2 red bell peppers, coarsely chopped
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 to 2 jalapeño peppers, seeded and chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 cup sweet white wine
1 (15-ounce) can pinto beans, rinsed and drained
2 cups chopped fresh spinach
12 (8-inch) fat-free flour tortillas, warmed
1/2 cup crumbled reduced-fat feta cheese (optional)
Sauté the red bell peppers, onions, garlic, mushrooms, and jalapeno peppers in hot oil in a skillet over medium-high heat 5 minutes or until vegetables are tender. Add cumin and oregano; sauté 2 minutes.
Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced by half. Add beans, and cook until thoroughly heated. Add spinach; cook 2 minutes or until spinach wilts. Serve in warm tortillas using these amazing taco holders then top with cheese, if desired.
Keto Cheese Taco Cups
For the Cheese Cups:
6–8 slices of colby jack cheese, or preferred cheese
For the Taco:
¼ kilo ground chicken
2 garlic cloves
2 teaspoons olive oil
Salt and pepper, if preferred
2 roma tomatoes, diced
3 tbsp diced red onion
1/2 fresh jalapeno, diced finely
Juice from 1 lime
3 tbsp cilantro
For the Topping:
Saute garlic and ground chicken in olive oil until reduced. Put in some taco seasoning powder. When desired taste is achieved, remove from heat and take out all excess oil.
Make your salsa by mixing tomatoes, red onions, jalapenos, lime juice, and cilantro. Set aside in the refrigerator.
Preheat oven to 375 degrees. Place slices of cheese on parchment lined baking sheet with few inches in between slices. Bake for about 5 minutes or until bubbly and just starting to brown at the edges. Remove baking sheet and let cool a couple of minutes. Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes
Assemble your cups and fill each one with your meat, salsa, and toppings. If you think cups are just too small or too many for you to make, use these stainless taco holders to form your cheese tortillas instead.
Serve and enjoy!