We’ve seen Taco Tuesday pop ups on our social media every now and then and it’s been around for good reason. As we know, Tacos are delectable, but what else do we know about them? For one, they are tremendously versatile.
Tacos have managed to easily fit into almost everyone’s food preference be it vegetarian, non-vegetarian, gluten-free or dairy free!
Another advantage? Taco dinners are somehow very cheap! The dinner meal is easy to make and comprises of tortillas that cost hardly $3 for a pack of 12 to 30.
And to top it off we’ve rounded up some delicious taco recipes for you to try. Coming Taco Tuesday, or any other Taco day ditch those restaurants and opt for any of these healthy and delicious tacos- they’ll definitely make your day.
Plus, these delightful oven and grill safe taco holders from Cestash make the whole process from cooking and serving tacos a cakewalk. Check them out here.
Slow Cooker Beef Carnitas Tacos
Slow Cookers can be a godsend on the days you’re too busy, especially when you get the recipe right. Spicy, creamy and crunchy, these gluten free beef tacos will keep you craving for more.
Cooking Time: 2 hours
- 12 ounces tenderized round steak
- ½ teaspoon paprika
- ½ chopped red onion
- 1 teaspoon garlic
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 cup lettuce
- 4 corn tortillas
- ¼ cup feta cheese
- Fresh cilantro
- Salt/pepper to taste
- 1 avocado
- 2 limes
- 1 tbsp plain Greek yoghurt
1. Put the steak in your slow cooker and add some zing to it by seasoning it with paprika, chili powder, half of the onion, garlic and salt/pepper to taste. Boil for two hours straight on high or you can even cook it on low for 4 hours.
2. While the meat is cooking, use this time to whip up the dressing- mix avocado, Greek yoghurt and lime in a blender until it liquifies. If the dressing is too thick, add water to it to thin it out. Add salt and pepper to taste.
3. After the steak is cooked to perfection, slice it into thin strips. Heat a pan, add some olive oil to it and then brown the tortillas lightly.
4. Top each tortilla with steak, lettuce, cilantro, feta.
5. Sprinkle the remaining chopped onion along with the avocado lime dressing and place in taco holders.
Recipe Courtesy: jar of lemons
Chipotle Lime Chicken Recipe
A splash of lime and bowl of chipotle can never go wrong- add to it some meat and voila! You have your very own comfort food.
Prep time: 20 minutes
Cooking Time: 1 hour 15 minutes
- 1 bone-in, skin-on whole chicken, rinsed and dried well
- Kosher salt and fresh black pepper
- 1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested
- 1/4 cup water
- 1 cup crema
- 2 chipotle chilis in adobo sauce, finely minced into a paste
- 8 (6-inch) corn tortillas, warmed
1. Heat the oven to 400 degrees F.
2. Season the chicken liberally, both on the inside and outside, with salt and pepper. Use your fingers to season the underside of the chicken with lime zest. Spritz the chicken with lime juice and put both the halves inside the cavity. Heat a large pan and put the chicken in a roasting pan, breast side up, and add ¼ cup of water to the bottom of the pan. Cook the chicken until its internal temperature comes up to 165 degrees F on a thermometer, when entered in the thickest part of the thigh.
3. Take the chicken out from the oven to a carving board and let it sit until it is cool enough.
4. In a small dish, mix the minced chipotle, crema, leftover lime zest, salt and pepper.
5. When the chicken has cooled down, extract the meat from bones and shred into pieces.
6. Layer each tortilla with some shredded chicken, top it up with chipotle crema and garnish with lemon zest.
Stack the tacos in stainless steel taco holders and take a bow!
Recipe Courtesy: Claire Robinson
Epic Vegetarian Tacos
According to Cookie+Kate, all tacos need five things to be excellent: something creamy (avocado), something hearty (think beans), something crisp (like shredded cabbage), something tangy (feta and pickled cheese can work wonders) and tons of fresh flavors!
Prep Time: 40 minutes
Cooking Time: 20 minutes
Serves: 4 people
- Quick-pickled onions
- Creamy avocado dip
- Easy refried beans
- 8 corn tortillas
- Salsa verde
- Shredded green cabbage (for extra crunch)
- Crumbled Cotija or feta cheese
- Chopped fresh cilantro
- Lime wedges
- In this order, prep the onions, avocado dip and beans. Once they are prepared, moderately heat the tortillas in a large skillet over medium heat in different batches, tossing regularly to work both the sides. Otherwise, you can also heat them over low heat on a stove.
- Pile the warmed tortillas on a platter and cover it with a tea cloth to keep it warm.
- Take the tortillas and lay out the refried beans in the center of each tortilla. Top it up with the creamy avocado dip and onions. In this recipe, Cookie+Kate used all the beans and almost half of the avocado dip and onions.
- Garnish it with the condiments of your choice and serve immediately in Cestash taco holders.
- If you’ve got some fillings leftover they can be served separately. What you can do is- reheat the tortillas and beans before your serve them and any leftover pickled onions or avocado dip can taste excellent on nachos, tortilla chips, sandwiches or even quesadillas!
Recipe Courtesy: Cookie+Kate
Have a chat with E-Brian below to get the best bargains on Cestash taco holders here.
So, now that we’ve shown you some easy to make, healthy taco recipes, grab that apron and get started on that delish taco meal. Share your own taco recipes in the comments and let us know how your take on giving a healthy twist to your tacos!