Healthy Cinco de Mayo Taco Recipes

What better way to celebrate Cinco de Mayo than with healthy, delicious tacos. Whether you are making dinner for your family or hosting a Cinco de Mayo celebration, these taco recipes are sure to be a hit! These recipes put a spin on the classic taco with a taco salad, bell pepper tacos, and a taco skillet so you can indulge without feeling guilty!

Shrimp Tacos

Juicy, spicy and so easy!

INGREDIENTS:

For the shrimp tacos:

• 1 pound large or jumbo shrimp (peeled, deveined, and tails removed)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground chipotle chili
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• 6 to 8 corn or flour tortillas
• Garnishes: avocados, cilantro, sour cream or Greek yogurt, lime wedges

For the slaw and shrimp taco sauce:

• 1 cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• ½ small jalapeno
• ¼ cup tightly packed fresh cilantro leaves
• ¼ teaspoon kosher salt
• Zest and juice of 1 large lime
• 2 cups shredded cabbage

INSTRUCTIONS:

1. Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with ½ tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
2. Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
3. Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
4. Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Skinny Taco Salad

An easy, delicious, low-carb meal!

INGREDIENTS

For the taco salad:

• 2 fajita-size flour tortillas — swap corn tortillas to make gluten free
• 2 teaspoons extra-virgin olive oil— divided
• 3/4 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 1 pound 93% lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce — roughly chopped
• 1 can reduced-sodium black beans, rinsed and drained — (15 ounces)
• 1 can Mexican-style corn, drained — (11 ounces)
• 2 cups cherry tomatoes — halved
• 1 medium ripe avocado — peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves
• 1/2  cup reduced fat shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions

For the salsa yogurt dressing:

• 1/4 cup prepared salsa
• 1/4 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
2. Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
3. Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.

Low Carb Taco Skillet

Made with simple, fresh ingredients, this meal comes together quickly and is a delicious alternative to traditional tacos.

INGREDIENTS:

• 1 lb. ground turkey
• 12 oz. frozen riced cauliflower
• 1/4 c. taco seasoning
• 1 c. chopped lettuce
• 1/2 c. diced tomatoes
• 1 diced avocado
• 1/4 c. black beans
• 1/4 c. finely shredded cheddar cheese
• 2 Tbsp. diced onion
• 1 Tbsp. minced cilantro

INSTRUCTIONS:

1. In a large skillet over medium-high heat, cook and crumble ground turkey.
2. Stir in riced cauliflower, taco seasoning, and 1/4 c. water. Cook, stirring, until cauliflower is heated through.
3. Remove from heat and top with lettuce, tomatoes, avocado, black beans, cheese, and onion.
4. Garnish with cilantro.

Ground Turkey Tacos

These ground turkey tacos make perfect party food or an easy Mexican dinner recipe!

INGREDIENTS:

• Homemade taco seasoning
• 1 lb ground turkey
• 2-3 Tbsp olive oil
• 8 corn tortillas
• 2-3 Tbsp coconut oil
• ½ cup sweet onion (finely diced)
• 1 avocado (cut into thin slices)
• ¼ cup cilantro (finely chopped)

INSTRUCTIONS:

1. In a medium-large skillet over medium heat add olive oil and ground turkey.
2. Cook for 6-8 minutes or until turkey is almost cooked through.
3. Add Homemade Taco Seasoning mix. Mash ground turkey until it forms a fine crumble and seasoning is mixed in completely.  Cook for another 2-3 minutes or until turkey is cooked completely.
4. In a separate, large skillet add 1-2 tablespoons coconut oil (enough to lightly coat the bottom of the pan) and turn heat to medium-low.
5. Place 3-4 corn tortillas in the coconut oil and try not to overlap them. Heat for 1 minute on each side. Place tortillas on a paper towel to drain excess oil.
6. Repeat with remaining corn tortillas and coconut oil.
7. Serve ground turkey in corn tortillas and top with diced onion, avocado slices and chopped cilantro. Enjoy!

Taco Stuffed Peppers

INGREDIENTS:

• 1 pound ground beef
• 1 yellow onion (diced)
• 1 clove garlic (minced)
• 1 oz. taco seasoning
• 1 cup black beans
• 1 Roma tomato (diced)
• 3 bell peppers (cut in half)
• ¾ cup salsa
• ¾ cup sour cream
• 2 cups shredded Mexican cheese

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Place the empty bell peppers (hollow side- up) on a greased baking pan, and bake in the oven for 15 minutes.
3. Meanwhile, in a frying pan over medium heat, add ground beef, onions, and garlic and cook for 10 minutes.
4. Add the taco seasoning and 3/4 cup water. Bring to a boil and then reduce the heat to medium-low.
5. Add the black beans and tomatoes and simmer for 5 minutes.
6. Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake in the oven until the cheese is melted.
7. Serve with salsa and sour cream!

Chipotle Lime Chicken Tacos

Fresh, simple, and delicious!

INGREDIENTS:

• 1/4 cup plain low fat Greek yogurt (or low fat sour cream)
• 2 tsp lime juice
• 1/8 tsp chipotle chili powder (adjust spice level to your taste)
• 1 lb ground chicken
• 2 1/2 tablespoons Homemade Taco Seasoning
• 1 tablespoon olive oil or avocado oil
• shredded lettuce and other toppings

INSTRUCTIONS:

• In a small bowl, combine the greek yogurt, lime juice, and chipotle chili powder. Mix well and set aside.
• Heat a large skillet over medium heat. Add oil, then add ground chicken and cook until no longer pink, breaking up with a wooden spoon. Add taco seasoning and 3-4 tablespoons of water. Reduce heat and simmer for 5-10 minutes.
• Serve chicken in tortillas or lettuce cups and top with shredded lettuce and reserved chipotle lime yogurt sauce.

Steak Taco Lettuce Wraps

Low carb and super delicious!

INGREDIENTS:

For the Guac:

• 4 oz (1 small haas) avocado
• 1/4 cup diced tomato
• 2 tablespoons diced red onion
• 2 teaspoons lime juice
• 2 teaspoons chopped cilantro
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste

For the pico de gallo:

• 1/2 cup diced tomato
• 1/4 cup chopped onion
• 1 tbsp minced jalapeno
• 1 teaspoon lime juice
• 1/4 tsp kosher salt

For the steak:

• 1 lb thin sirloin steaks
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/8 teaspoon dried oregano
• pinch fresh ground pepper
• 8 lettuce shells from 1 head

INSTRUCTIONS:

1. Combine the salt, cumin, garlic powder, oregano and black pepper. Rub over the steak.
2. Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste. Set aside.
3. Combine the pico de gallo ingredients; set aside.
4. Heat a grill over high heat. Clean grates and spray with oil. Cook the steaks over high heat 2 to 3 minutes on each side, until the steak is cooked to your liking. Set aside on a cutting board to rest 5 minutes before slicing. Slice into thin strips.
5. To serve, fill each lettuce cups with 1 1/2 tbsp guacamole and top with steak and pico de gallo.

Mojito Lime Fish Tacos

A healthy and super delicious fish taco recipe that requires zero frying!

INGREDIENTS

For the fish:

• 12 oz tilapia (patted very dry)
• 1 tablespoon olive oil
• Salt to taste
• 1 tablespoon lime mojito seasoning

For the slaw:

• 16 oz. coleslaw mix
• ½ cup chopped cilantro
• ¼ of a large red onion (chopped)
• ¾ cup light sour cream
• Salt to taste
• 1 tablespoon taco seasoning
• 1 tablespoon lime zest
• 2 ½ tablespoon fresh lime juice
• 1 clove garlic (grated)

For the tacos:

• 4 corn & floor blend soft tortillas
• Ripe avocados or guacamole
• Extra cilantro

INSTRUCTIONS:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Place dry fish filets onto parchment paper and rub lightly with olive oil on both sides. Sprinkle with salt and mojito lime seasoning and bake for 10-12 minutes or until opaque and can flake easily.
3. While fish is drying, place coleslaw mix, cilantro and red onion into a large bowl. In a small bowl, whisk sour cream, salt, taco seasoning, lime zest, lime juice and garlic together until smooth. Pour dressing over coleslaw and toss until everything is well coated.
4. To serve, warm tortillas and top each tortilla with a small piece of fish, prepared slaw, avocado slices (or guacamole) and more cilantro.

Want to save one of these recipes for later? Just pin one of the photos in the post to Pinterest and come back to it anytime. Have a favorite healthy taco recipe of your own? Drop it in the comments. And of course you need some margaritas to go with your tacos! I rounded a bunch of skinny margarita recipes here.

other posts you might enjoy:

• Is Anxiety Real?
• Post Holiday Detox Tips to Get You Back on Track
• The Life Changing Power of Gratitude: How to Benefit from it Everyday
• Holiday Gift Guide: Gifts that Give Back
• The Health Benefits of Holy Basil Leaf
• How to Combat the Winter Blues
• How To Start Planning For 2020 Right Now
• 5 Ways to Feel More Fulfilled in Life