16 Healthy Taco Recipes to Make for Dinner

Give your taco night a nutritious twist with ingredients such as salmon, blueberries, and kale.
Tacos

Taco photo via jpellgen/flickr

Yes, tacos can be healthy—when assembled with the right ingredients. To keep your diet on track, we scoured the web to bring you the best healthy taco recipes available. Below, 16 recipes that will add nutrients to your taco night.

1. Fish Tacos with Blueberry Almond Salsa
via Gimme Some Oven

To make use of juicy summer blueberries, combine the fruit with almonds, cilantro, and red onion for a sweet and crunchy salsa. For the fish, use a mild white fish and cook until it flakes easily.

2. Super Easy Vegan Tacos
via Raw Revive

This recipe uses walnuts and sun-dried tomatoes to create a meaty texture and color. Cashew sour cream, pico de gallo, and guacamole make up the other elements of this vegan taco.

3. Cilantro Lime Chicken Tacos
via Chef de Home

Instead of sour cream, this recipe uses a lightened-up Romesco sauce with a hint of garlic. For the most flavor, marinate the chicken at least 30 minutes prior to cooking.

4. Salsa Verde Lentil Tacos with Mango-Pomegranate Pico
via Ambitious Kitchen

In just two tacos, lentils provide almost 16 grams of protein. Watch the lentils carefully when they cook, because they can become mushy. Check tenderness with a fork as they simmer; 25-35 minutes of cooking time should suffice.

5. Caribbean Shrimp Tacos
via Feasting at Home

Spicy shrimp is complemented by a fresh mango slaw, made with purple cabbage and tart orange juice. To keep your tacos warm but firm, toast the tortillas in the toaster or over a gas burner.

6. Pinto Bean Taco with Salsa Verde
via Green Healthy Cooking

If you don’t have time to soak the beans like the recipe calls for, canned pinto beans also work. The salsa verde is made out of ripe tomatillos—a type of tomato that remains green when ripe—garlic, and jalapeño chiles.

7. Mango BBQ Jackfruit Tacos
via Cara’s Kitchen

When shredded, jackfruit takes on the appearance and texture of pulled pork, especially when mixed with a homemade mango barbecue sauce. The tacos are topped with a colorful cabbage slaw and vegan cashew sour cream.

8. Tropical Chicken Tacos
via Inspiration Kitchen

To enhance the tropical taste, coconut milk is used as a creamy marinade. For a cleaner tasting salsa, use fresh diced pineapple instead of canned.

9. Spicy Black Bean Tacos with Jicama Mango Slaw
via Vegukate

Jicama, a root vegetable with a taste similar to an apple, is mixed with purple cabbage and mango in this recipe. The cool slaw balances the black beans, prepared with cayenne pepper and smoked paprika for a kick of heat.

10. Turkey Lettuce Wrap Tacos
via Kalyn’s Kitchen

If you’re trying to go low-carb, these tacos use romaine lettuce as a tortilla. Ground turkey is used instead of ground beef and sautéed with fresh garlic and green chiles.

11. Smoky Socca Tacos and Peach Salsa
via The Whole Ingredient

This recipe also uses a tortilla substitute: socca. Socca is a chickpea flour pancake made only out of chickpea flour and water. It’s suitable for those who are gluten-free, dairy-free, and vegan. Pinto beans and ripe peach salsa provide the filling for these fluffy tortillas.

12. Roasted Sweet Potato and Cauliflower Tacos 
via The Sun and The Spoon

Sweet potatoes and cauliflower florets are prepared with a simple coating of olive oil, salt, and pepper, and then roasted for 20 minutes. A spicy, pickled beet topping can be made as little as one hour before assembling the tacos. For maximum sourness, start pickling the beets two days before.

13. Chili-Lime Salmon Tacos
via The Kitchen Paper

This quick recipe comes together in only 10 minutes. While the salmon broils, an effortless pineapple-basil salsa is made with just four ingredients: pineapple, basil, corn, and onions.

14. Lebanese Grilled Vegetable Tacos with Hummus
via Fascinating Food World

These tacos use Lebanese components—lemon, olive oil, and cumin—instead of traditional Mexican or Caribbean flavors. The whole wheat tortillas are spread with hummus and layered with roasted mushrooms and bell peppers.

15. Jerked Tempeh Wraps with Mango Basil Aioli
via Noshed

Tempeh, made of fermented soy beans, is cooked with jerk seasoning and wrapped up in a butter lettuce tortilla. The aioli is made with vegan mayonnaise, but Greek yogurt could also be used.

16. Roasted Mushroom, Kale, and Goat Cheese Tacos
via Two Peas and Their Pod

To get your kale fix, try these tacos. Save time by sautéing the kale while the mushrooms and onions roast in the oven. Don’t like goat cheese? Top the warm veggies with some tangy feta instead.


Asia Bradlee Asia Bradlee, Contributor at Boston Magazine asia@bodybyasia.com