Let’s face it—many of us wouldn’t mind if Taco Tuesday was every day. We love these delicious treats no matter the occasion. But some tacos can be greasy and have lots of saturated fat. So, the next time you crave Mexican cuisine, try out one of these healthy taco recipes that will make everyone’s day!

 Healthy Shrimp Tacos

Ingredients:

  • ¾ lb. medium shrimp, peeled, deveined, and cooked
  • 1 (15 oz.) can black beans, rinsed and drained
  • ¼ cup sliced scallions
  • 1 medium avocado, diced
  • ¼ tsp. freshly ground black pepper
  • ½ cup fresh or bottled salsa verde
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 8 (6 inch) corn tortillas
  • 1¼ cups red bell pepper strips (¼-inch strips, about 1 pepper)
  • Lime wedges for serving
  • Chopped fresh cilantro for serving

Directions:

  1. Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir the salsa, cilantro, and lime juice. Toss the shrimp mixture with ¼ cup of salsa.
  2. Arrange tortillas on a microwave-safe plate in batches of 5 or fewer.
  3. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.
  4. Arrange 3–4 pepper strips in the center of each tortilla. Top with ½ cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.

Squash Tacos with Avocado

Ingredients:

  • 1½ lbs butternut or acorn squash, peeled, halved lengthwise, seeded, cut into ½-inch slices
  • 1 tsp. chilli powder
  • 1 clove garlic, finely chopped
  • 2 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 8 (6 inch) corn tortillas
  • 1 ripe avocado, peeled, pitted, sliced into 8 wedges
  • ¼ cup fresh cilantro leaves
  • ¼ cup sliced white onion
  • 1 lime, cut into wedges

Directions:

  1. Preheat the oven to 425 °F. Spread the squash on a large, rimmed baking sheet. In a small bowl, stir chilli powder, garlic, oil, salt, and pepper; pour over the squash and toss to coat. Roast the squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes.
  2. Warm a large skillet over medium-high heat. Working in batches, toast tortillas, turning once, until charred, about 2 minutes per side. Transfer tortillas to a clean kitchen towel and wrap up to keep warm. Repeat with remaining tortillas.
  3. Fill tortillas with squash, avocado, cilantro, and onion, dividing evenly. Serve with lime wedges.

Enjoy and have fun!

Have a terrific Tuesday! Or any other day.

Gaétane
www.gaetaneferland.com

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