Creative 20 Healthy Taco Tuesday Recipes

Healthy Taco Tuesday Recipes is a roundup of healthy taco recipes that you can make to indulge in eating tacos while still feeling great.

It is a collection of vegetarian to vegan, gluten-free, and paleo recipes. Many people don’t realize that tacos have a lot more than just meat as the main ingredient, and you can turn nearly any dish into a taco with the proper tortillas, toppings, and spices.

Creative 20 Healthy Taco Tuesday Recipes

1. Black Bean Tacos:

These Black Bean Tacos feature a hearty mixture of black beans, corn, and other vegetables.  The best part about it is that you can make this dish from scratch in less than 30 minutes, so you can take your time and enjoy your meal without feeling rushed.

Ingredients:

• 4 flour tortillas
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• ½ cup cheddar cheese, shredded
• ¼ cup scallions, chopped (optional)

Directions: 

Step 1: Add olive oil over medium-high heat in a large sauté pan. Sauté onion until translucent. Add garlic and cook until fragrant, about 30 seconds. Add corn and black beans to the pan, then cover and cook for 2 minutes (the mixture will thicken as it cooks).

Step 2: Remove the lid and add cheddar cheese, cilantro, and salt. Cook for 1-2 minutes or until the cheese has melted. Remove from heat and cover loosely with foil.

Step 3: Heat a heavy bottom skillet over high heat.  Brush tortillas with olive oil using a pastry brush, then place on the skillet for about 1 minute per side (you can place the skillet under the broiler for about 30 seconds to get them extra crispy – watch closely).

Step 4: Build each taco on a warm tortilla with black bean mixture and scallions. Serve and enjoy!

2. Corn and Zucchini Taco Boats:

These Corn and Zucchini Taco Boats are perfect for breakfast or dinner as they combine all the ingredients you love in a taco into a handheld serving.

The best part is that these boats are fried only once, so they have a lighter feeling than their full-on taco counterparts.

Ingredients:

• 1 medium zucchini sliced lengthwise
• 1 cup fresh corn kernels Salt and pepper to taste
• 4 eggs lightly beaten
• ½ teaspoon ground cumin
• ½ cup Monterey Jack cheese

shredded

Directions: 

Step 1: Cut zucchini in half lengthwise and remove the seeds with a spoon or melon baller. Using a large spoon, scoop out the zucchini insides and place it in a bowl. 

Step 2: In a large skillet, start to sauté corn kernels in oil over medium heat, turning every 5 seconds. Add salt, pepper, and cumin to taste. 

Step 3: Add eggs and Monterey Jack cheese to the mixture, then cover for 10-15 seconds until eggs are cooked through. Remove from heat and set aside.

Step 4: Heat about ½ inch of oil in a deep pot over medium-high heat. 

Step 5: Fill the zucchini boats with corn mixture and carefully place them in the hot oil. Cook for about 30 seconds, until golden brown (move around every 10 seconds or so). Remove from oil and place on a plate lined with paper towels to soak up excess grease.

3. Grilled Peach and Poblano Quinoa:

This Grilled Peach and Poblano Quinoa can be served as an entree or a side dish over rice. The quinoa is grilled with a nice blend of poblano peppers, onions, garlic, sea salt, and lime juice.

Then once the quinoa cools down, it is mixed with lime juice, cilantro, and grilled peach slices to bring out the natural sweetness in the peaches.

Ingredients:

• 1 1/2 cup quinoa, rinsed and drained, or 2 cups cooked quinoa
• 2-3 poblano peppers, sliced thinly
• 1 medium onion, sliced and grilled 
• 1 clove of garlic, chopped
• ½ teaspoon sea salt
• Juice of 2 limes 
• ½ cup cilantro leaves
• 2 large ripe peaches (4 oz. each)

Directions:

Step 1: Preheat the grill over medium-high heat while you prepare the vegetables. 

Step 2: In a large bowl, combine quinoa, chopped peppers, grilled onion, garlic, and salt. 

Step 3: Mix the onions and peppers for about 5 minutes or until everything is softened. Add remaining ingredients (including lime juice) and stir well to combine. 

Step 4: Serve over rice or as a side dish with other dishes. Enjoy!

4. Spicy Sweet Potato and Black Bean Tacos:

This Spicy Sweet Potato and Black Bean Tacos combine some of the best fall flavors into a taco that tastes great in any weather.

It is a hearty recipe with other healthy foods like spinach, which goes well with a dash of cumin and lime juice.

In addition to being easy to make, this taco is also very customizable, as you can add any ingredients you like to its base for added flavor.

Ingredients:

• 2 tablespoons olive oil 
• 1 medium onion, chopped finely (2 cups)
• 1 sweet potato, peeled and cut into 1/4-inch cubes 
• Cayenne pepper to taste 
• ½ cup frozen corn kernels, thawed 
• 1 teaspoon freshly ground cumin 
• Salt and black pepper to taste 
• 6 large taco shells 12 romaine leaves, chopped 
• 2 green onions, sliced thinly 

Directions:

Step 1: Heat the olive oil over medium-high heat in a large skillet. Sauté onion, sweet potato, and corn for about 8 minutes or until the sweet potatoes are cooked. Season with cayenne pepper, cumin, and salt, then stir. Remove from heat and cover to keep warm. 

Step 2: Heat a skillet over medium-high heat. Place the taco shells in the pan, then fill with a quarter of the vegetable mixture.

Top each with a scoop of cheese and romaine leaves. Place the tacos on a flat surface, top with sliced green onions, and serve.

Step 3: Enjoy! 

5. Bacon-Wrapped Chicken Tacos with Pineapple Salsa:

If you love decadent tacos and you also love chicken, then this bacon-wrapped chicken taco recipe is for you.

The pineapple salsa packs severe heat, and the bacon gives the chicken an extra crispy taste that is sure to be addictive. It is a great thing to do for dinner or a party at home.

Ingredients:

• 1 lb. boneless, skinless chicken breast
• 1/2 cup half & half or milk
• 1 1/2 tbsp. chili powder 
• Pinch each of the red pepper flakes and cumin 
• Juice of 2 limes 
• 1/2 cup pineapple salsa (store-bought or homemade) 
• 1 tsp. maple syrup
• 1 tsp. cider vinegar 
• 2 tbsp. olive oil
• 2 slices bacon, cooked and chopped (about 2 tbsp.) 
• Mayo in a jar to top your tacos

Directions:

Step 1: Preheat the oven to 400ºF. Line a baking sheet with foil, then arrange the chicken on it. Drizzle the chicken with half of the half & half or milk and sprinkle with chili powder, cumin, red pepper flakes, and lime juice, then salt and pepper to taste. 

Step 2: Bake for 30 minutes, then broil on low heat for 5 minutes or until cooked. Remove from the oven and allow to cool. 

Step 3: Mix the pineapple salsa, maple syrup, cider vinegar, and olive oil in a bowl. Place chicken in a small container or covered bowl until ready to serve. 

Step 4: Heat a pan over medium-high heat and cook bacon for 5 minutes until crisp. Remove from heat, then place on paper towels to drain any excess grease. 

Step 5: Fill each taco shell with chicken, pineapple salsa, and jalapeno mayo. Garnish with bacon, and serve! 

6. Grilled Sweet Potato Enchiladas:

These Grilled Sweet Potato Enchiladas are made by frying corn tortillas in a bit of olive oil until they are golden brown, then stuffing them full of a blend of mashed sweet potatoes, black beans, and spices.

Then, cook them in the oven for about 20 minutes until the sweet potatoes are cooked through and hot inside.

Ingredients:

• 2 large sweet potatoes, peeled and chopped (about 3 cups) 
• ½ can black beans, drained (1/3 cup) 
• ¼ cup cilantro leaves 
• Juice of 1 lime 
• 1 tsp. chipotle powder 
• Salt and pepper to taste 
• Cayenne pepper to taste (optional) 2 tbsp
• olive oil or melted butter for frying  4 corn tortillas 4 tbsp
• mozzarella cheese, shredded (1/4 cup)
• 2 cups romaine lettuce
• 1 cup sour cream  Salsa or pico de gallo to top (optional)

Directions:

Step 1: Preheat the oven to 400ºF. Coat a baking dish with olive oil, then place the tortillas on the baking dish so they are evenly spaced.

Bake for about 5 minutes or until golden brown and crisp, then flip over and bake for another 5 minutes or until the other side is golden brown and crispy. Remove from the oven and set aside. 

Step 2: While the tortillas are cooking, heat a large skillet over medium-high heat and add water, sweet potato, onions, and spices.

Cover and cook for about 10 minutes or until the sweet potatoes are soft. Remove the lid, then add black beans, lime juice, salt, and cilantro leaves. Mix well, then mash with a potato masher or a fork. Season with a bit more salt if necessary. 

Step 3: Mix the sweet potatoes with a scoop of cheese, cilantro, and sour cream in a large bowl. Remove excess liquid from the sweet potato mixture before adding it to the tortillas. 

Step 4: Place about 2 tablespoons of sweet potato filling in each tortilla, then roll up and place seam-side down in the baking dish. Top with cheddar cheese, cilantro, and lettuce, then serve warm. 

Conclusion

Whatever type of taco you are looking for will be a hit with the entire family. Whether you’re looking for a quick meal on the go or an easy one-pot meal that is sure to please, each recipe will do just that.

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