To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.
To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.
Baja Fish Tacos:
To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.
Season both sides of cod with spice blend and gently rub in.
Heat a large non-skillet skillet to medium high heat.
Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)
Remove cod from pan and set on a plate to rest.
To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.
Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.
Recipes For Dinner Healthy Tacos-Recipe 2
1 teaspoon extra virgin olive oil
1 small onion, finely chopped
2 jalapeño peppers, seeded and finely chopped
2 cloves garlic, minced
1 pound lean ground turkey or chicken
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 cup tomato sauce or salsa (or a combination of the two)
Add onion and jalapeños; cook, stirring frequently for about 5 minutes and until onions are soft.
Add garlic; cook, stirring frequently for 1 minute. Transfer onion mixture to a small bowl and set aside.
Add turkey to the same skillet; cook, over medium-high heat, stirring frequently to break up turkey, for 8 to 10 minutes and until turkey is no longer pink.
Season with chili powder, cumin and garlic salt.
Add onion mixture, tomato sauce or salsa (or a combination of the two) and tomato paste. Mix well. Reduce heat to medium-low, stirring frequently for about 8 minutes and until mixture thickens.
Serve in tortillas or taco shells with all of your favorite toppings. Enjoy!
Recipes For Dinner Healthy Tacos-Recipe 3
1 lb Jennie-O Lean Ground Turkey
2 tbspTaco seasoning
1/2 cup Water
1 medium Avocado (cubed)
2 cup Romaine lettuce (shredded)
1 1/2 cup Tomatoes (diced)
1/2 cup Red onion (diced)
1/3 cup Fresh cilantro (chopped)
1 recipe Cheddar Parmesan crisps (without Italian seasoning)
6 tbsp Sour cream
Brown the ground turkey in a skillet over medium-high heat, stirring occasionally, about 10 minutes.
While the meat is cooking make the cheese chips according to this recipe. When they are done, let them cool for a few minutes until crisp, then break them into small bite-size pieces.
When the turkey is browned, stir the taco seasoning and water into the skillet. Adjust as needed to mix well with the seasoning. Bring to a simmer, then bring down heat and stir fry for a few minutes, until no liquid is left.
Divide all ingredients among 6 bowls (or even large cups). Grab a walking taco bowl and a fork – feel free to walk around with it!
Recipes For Dinner Healthy Tacos-Recipe 4
Buffalo Cauliflower Tacos
6 cups cauliflower florets
¾ cup buffalo sauce, divided
½ cup carrots, shredded
½ cup celery, diced
1 cup red cabbage, shredded
1 jalapeno, thinly sliced
¼ cup fresh cilantro
8 small corn tortillas
Dairy Free Avocado Sauce
1 avocado , skin & pit removed
¼ cup fresh cilantro
¼ cup water
¼ cup fresh lime juice
½ tsp kosher salt
½ tsp black pepper
Preheat oven to 425°F.
Toss the cauliflower with ½ cup buffalo sauce.
Place on a baking sheet and into the oven to roast for 20 minutes.
Remove the buffalo cauliflower from the oven and toss with the remaining ¼ cup buffalo sauce.
Turn the broiler on the oven to low and place the cauliflower back in the oven directly under the broiler for 2-3 minutes.
While the cauliflower is roasting, toss the carrots, celery, red cabbage, jalapenos and cilantro together in a medium bowl.
Prepare the dairy free avocado sauce by adding all of the ingredients to a blender or food processor and pureeing until smooth.
Once the buffalo cauliflower is roasted, remove from the oven and assemble the tacos.
Heat the tortillas on the stove in a dry skillet over medium heat for 30 seconds per side or in the microwave wrapped in damp paper towels for 60 seconds.
Place the buffalo cauliflower on the tortillas then top with the carrot cabbage slaw and drizzle with avocado sauce.