Every Tuesday is Taco Tuesday in our house. . . plus another day or 2¬†ūüėČ everyone knows¬†I LOVE Tacos!

Tacos are not only delicious, they are very versatile and if made properly, keeps healthy eating fun!

I don’t have a ‘staple’ recipe, so today we are¬†talkin all things tacos¬†¬†and what I use when I make them¬†at home. Taco Bell, Chipotle, and Uncle Julio’s don’t care about your waistline…¬†but I do ūüėČ You can make tacos healthy with a few modifications to traditional cheese filled recipes and by using¬†quality food. . . {but… you don’t get¬†to pair them with a big bowl of chips}.


  • ground turkey¬†
  • ground chicken
  • ground bison
  • lean ground beef
  • shredded chicken
  • carnitas
  • steak
  • shrimp
  • tilapia
  • salmon

Personally, I make tacos with lean meat and only make the carnitas for special occasions since it is fattier. I also prefer the seafood tacos in the summer time, but occasionally make them with left over fish or shrimp if using in other recipes. The key here is to make your meats tasty, not greasy. Have you ever had a taco that is just dripping grease? I have, and while it tasted good Рit was a gross amount of grease!


My go to seasoning is Trader Joe’s taco seasoning, there is nothing else like it! This is best mixed¬†with the tomatoes as it says on the package, but you can just use the seasoning with a bit of water as well.

Second in line is McCormicks gluten free taco/fajita seasoning

You can also make your own taco seasoning homemade which I have done a few times:

  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 Tablespoon salt
  • ¬ľ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¬Ĺ teaspoon paprika


I avoid cheese and sour cream, not only because I am sensitive to dairy, but it also racks up calories pretty quickly. I usually top with

  • cilantro
  • red or green onion
  • tomato or salsa
  • avocado
  • black olives
  • sliced¬†jalape√Īos
  • radishes

Slaw is one of my favorites to make and adds a lot to a taco, or taco salad.

  • 1/2 package cole slaw
  • 3-4 tbsp (start with less and then add) unsweetened coconut milk yogurt
  • 2-3 stalks green onion, chopped
  • 1/4 red onion, chopped
  • 1 jalepeno, finely chopped (if you like spice!)
  • Seasonings to taste: I like cumin and cayenne with a little S&P


  • Guacamole – You can’t have tacos without guac! It just isn’t the same… you can find my Guacamole recipe here.
  • Black Beans
    • Warm –¬†I like to add diced red onion, cilantro and a bit of coconut oil to the beans.
    • Cold – Black bean mango salad
  • Cauliflower ‘Rice’ – I am not a fan of rice and prefer this as a low carb option. I just add a bit of cilantro, onion &¬†tomato and toast on the skillet until warm. You can also serve this cold.
  • Jicama Slaw – this is great as a side or on top of the tacos. If you haven’t tried jicama I highly recommend it! Jicama slaw is very versatile and serves well with seafood tacos.

The Shell

The healthiest option is going to be lettuce wraps and typically I use them, but I certainly understand the love for tortillas.

I want¬†to make¬†Cassava flour tortillas, but I am waiting until I have a tortilla press since my other attempts with corn meal were epic fails ūüėȬ†so for now, I use gluten free wraps or corn tortillas for my shells.

You can also toast your tortillas as shown and make taco salad bowls. I just place them in the oven for 4-5 minutes or until they are crisp. Be sure to spray your muffin tins with non stick spray. If you want to get even fancier, I also just found these bowls at Bed, Bath & Beyond.