Stumped over what to make for dinner? Looking for an easy, transportable lunch recipe? Want to put a new spin on breakfast? Well, let’s taco-bout some new options. Sure, you obviously love a good taco—who doesn’t?—but eating tacos for every meal isn’t really feasible (or healthy).
That is, unless, you’re armed with a few healthy takes on the traditional taco recipe. If you’re eating a balanced meal for breakfast, lunch and dinner every day, and making sure that each dish is packed with essential health benefits, there’s really no reason why you can’t eat tacos any time—all the time.
Here are a few healthier twists on everyone’s favorite food, for your best breakfast, lunch and dinners yet.
Salmon tacos with pomegranate guacamole
Forget taco Tuesday—introducing salmon taco Sunday (kidding, there’s no wrong day of the week to eat tacos.) Salmon is the superfood of the sea, packed with Omega-3 fatty acids, antioxidants and vitamin B. Then there’s the pomegranate in this tangy guac, which also offers a healthy dose of antioxidants, lots of vitamin C, and has anti-inflammatory properties—making it an ideal dish to eat post-workout!
What you’ll need: 8 ounces salmon (a thin salmon fillet is perfect), 1 tsp ancho powder, 1 tsp Spanish paprika, ½ tsp ground cumin, 6 corn tortillas, roasted jalapeno peppers, 2 avocados, 1/4 cup fresh cilantro, juice from half a lime, 1/2 tsp sea salt, seeds from 1 pomegranate.
Recipe: Chili Pepper Madness
Mexican slow cooker pork carnita tacos
The best kind of tacos are easy to make and healthy. Just throw a few ingredients into your slow cooker in the morning, and by the time you get home, you’ll have a fully cooked pot of pork carnitas ready to go. Plus, using a slow cooker eliminates the grease typically added to taco meat.
What you’ll need: 2 1/2 lbs pork shoulder (also known as pork butt), 1 tbsp lime juice, 2 tsp coarse sea salt, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp onion powder, 1/2 tsp ground black pepper, corn tortillas, slices of avocado, cilantro, roughly chopped, red onion, diced, slices of lime
Recipe: Isabel Eats
Roasted veggie tacos with avocado cream and feta
These tacos are packed with delicious veggies, making them super low in calories and fat. Even the “sour cream” is made from avocados, which cuts down on the fat. The best part about these tacos? You can swap in your favorite produce depending on what’s in season!
What you’ll need: 1 small zucchini, 1 small summer squash, 1/2 medium red onion, 1 ear sweet corn, 1 cup cherry tomatoes, 1 medium red pepper, 2 tbsp olive oil, 2 cloves garlic, 2 tsp cumin, 1/4 tsp salt, 1 ripe avocado, 1/3 cup full fat, plain greek yogurt, 1/4 cup minced cilantro, 1 tbsp lime juice, 6 to 8 corn tortillas, feta or goat cheese
Recipe: Naturally Ella
Blue corn breakfast tacos
These breakfast tacos might just make you into a morning person yet. Our star superfood salmon is back to get those nutrients flowing through your body first thing in the a.m., while the smashed avocado adds a boost of fiber and potassium. Healthy tacos are the breakfast of champions, after all.
What you’ll need: 1 tsp butter, 3 eggs plus 3 egg whites, 1 tsp milk, 1 avocado,
1 tsp fresh lemon juice, 4 oz. thinly sliced smoked salmon, 4 blue corn tortillas
1 tsp fresh dill, sea salt and freshly ground black pepper
Recipe: Ambitious Kitchen
Quinoa taco bowls
Transporting tacos is no easy feat. If you construct them and then try to take them along with you, they probably won’t stay intact in transit. But packing all the elements separately is also a hassle. The solution? A healthy taco bowl with quinoa instead of the tortillas. Quinoa is one of the most protein-rich foods on the planet and perfect fuel if you’re planning to hit a tough post-work bootcamp.
What you’ll need: 1½ cup dried quinoa, 3 cup water, 1 (1.3 oz.) package taco seasoning, 1 (14 oz.) can black beans, 8 oz. shredded cheese, 3 cup chopped lettuce, 1-2 tomatoes, 1 avocado,1 small can sliced black olives, drained salsa, sour cream
Recipe: Lemon Tree Dwelling