Healthy Tacos!

Being a Taco lover is I made it a mission to find some healthier recipes. Restaurant tacos are exploding with sodium and often enveloped in fried tortillas. Using fresh ingredients to eliminate the sodium was easy but finding a substitute for that oily, crunchy shell not so much! Here is a list of my shell alternatives, ingredient upgrades and tips!

• Taco lettuce wraps: What I like about these is that you still get that crunch when you bite into them. I like to use a full romaine leaf for these.
• Avocado stuffed tacos: Avocados are a great source of healthy fats. However it’s best to limit your portion to half of an avocado if you’re watching your calories. Depending on the size an average avocado can pack 250 calories! There is a ‘light’ avocado available in supermarkets. It’s larger, has more of a watery then dense taste and of course less calories. The flavor of your taco stuffing completely masks the lack of fat flavor and the texture is identical. I like to use these when I can find them and fill them with meat and tomatoes!
• Taco stuffed peppers: This is an easy alternative to a shell. Cut bell peppers down the center, remove the seeds and stem and stuff away!
• Taco stuffed sweet potato: This is my favorite of all the options! You’re probably thinking potatoes are high in carbs. Well carbs are not bad for you, especially healthy carbs that come from vegetables vs processed tortilla chips. This is a great post-workout meal!
• Lentil Tacos: When you make lentils from scratch they have much less sodium then those you find in a can or frozen. So for my vegan fans consider these protein packed legumes.
• Taco shells made out of zucchini and eggs: The best way to make these unique shells is to use zucchini zoodles and chop them up into bite size pieces. Saute them in a pan with egg and create a small omelette, cooking on both sides. Fold them up like a pancake!
• Black bean & corn: If you’re looking for a meat alternative try fresh black beans and fire roasted corn. Grille the corn until it has grill marks and then cut it off the cob with a knife (watch your fingers!). Boil the beans yourself to avoid extra sodium. Add cilantro, salt, tomatoes, onions, cumin and jalapenos to taste.
• If you’re looking for a way to incorporate more fish into your diet, tacos is a great way. Most people tell me they don’t eat fish because they don’t like the taste. The toppings in a taco can easily mask the fishy undertone and using a less “fishy” fish should help. I like swordfish and tuna. Both are very mild and the texture it more dense than a typical fish. If you don’t have a grille you can use an air fryer to crisp up the fish! This works best with a cod like, white fish. You can even coat them in panko bread crumbs before frying.
• Hosting a taco party? For bigger portions consider stuffing spaghetti squash with your taco filling.
• Cauliflower crust taco pizza: Cauliflower crust is available at Trader Joe’s and Wholefood stores nationwide. Bake your crust, add your topping, bake again and bam you have a healthy taco pizza!
• Mason jar tacos: And last but not least, layer a mason jar with all your favorite taco ingredients. You eliminate the shell and create a portable taco! You can take it to work, have a taco picnic or surprise a hangry boyfriend.