Cinco de Mayo and Taco Tuesday fall on the same day … and we’re in qurantine!

Is that the worlds way of saying – WE JUST CAN’T HANDLE THIS?

Anyway… I thought that inspite of the fact that we’re all on lock down, we could all use some different variation on our dependable taco go to!

10. Chipotle Vegan Tacos

This taco recipe is perfect if you’re looking for a healthier spin on traditional tacos. 

  • Prep Time 15 mins
  • Cook Time 3 mins
  • Total Time 18 mins
  • Servings: 4 servings, 2 tacos each 
  • Calories 166 

Ingredients

  • Ingredients
    • 2 tsp olive oil, divided use
    • 2 Tbsp fresh lime juice
    • ½ tsp ground cumin
    • ½ tsp chipotle powder (or 2 Tbsp. chopped canned chipotle chiles)
    • 2 cloves garlic, finely chopped
    • 1 14 oz. package extra-firm tofu, sliced into approximately 2 x 3-inch sticks
    • 8 large cabbage (or hearty lettuce) leaves
    • ½ medium avocado, mashed or sliced
    • ½ cup fresh tomato salsa (pico de gallo)
  • Instructions
    1. Combine 1 tsp. oil, lime juice, cumin, chipotle powder, and garlic in a shallow glass baking pan; mix well.
    2. Add tofu; toss gently to blend. Marinate, covered, for 30 minutes. Drain and reserve marinade. Set aside.
    3. Heat remaining 1 tsp. oil in medium skillet over medium-high heat.
    4. Add tofu; cook, for 2 to 3 minutes on each side, or until browned.
    5. Top each cabbage leaf evenly with tofu, avocado, and salsa.

9. Mexi-Cal Tacos

These versatile tacos are made with tofu, but you can add your favorite protein for a customized taco!

  • Prep Time 10 mins
  • Cook Time 15 mins
  • Total Time 25 mins
  • Servings 4 servings
  • Calories 271 cal
  • Ingredients
    • 2 Tbsp. nonfat plain yogurt
    • 3 Tbsp. fresh lime juice, divided use
    • 2 Tbsp. cilantro, finely chopped, divided use
    • 1 medium tomato, chopped
    • 1 medium onion, chopped, divided use
    • 1 medium jalapeño, seeds removed, chopped (optional)
    • 2 Tbsp. olive oil
    • 1 cup assorted vegetables (like sliced mushrooms, spinach, or marinated cactus)
    • 1 (14-oz.) package firm tofu, crumbled
    • 3 cloves garlic, crushed
    • 1 tsp. chili powder (or chipotle seasoning, habañero seasoning, or cumin)
    • 4 (6-inch) whole-wheat tortillas, warm
    • 1 cup shredded romaine lettuce
    • Fresh cilantro leaves (for garnish; optional)
    • 4 lime wedges (for garnish; optional)
  • Instructions
    1. Combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
    2. Combine tomato, ¼ onion, jalapeño (if desired), and remaining 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
    3. Heat oil in large nonstick skillet over medium-high heat.
    4. Add remaining ¾ onion; cook, stirring frequently, for 3 to 4 minutes, or until translucent.
    5. Add vegetables; cook, stirring frequently, for 4 to 5 minutes or until crisp.
    6. Add tofu, garlic, and chili powder; cook, stirring frequently, for 3 to 4 minutes, or until tofu is lightly browned and vegetables are tender-crisp.
    7. Add remaining 1 Tbsp. lime juice; reduce heat to medium-low and bring to a gentle boil. Remove from heat.
    8. Top tortillas evenly with lettuce and tofu mixture.
    9. Drizzle with yogurt sauce; garnish with cilantro leaves and lime wedge. Serve with tomato salsa.

8. Steak Tacos With Red Peppers and Onions

Steak lovers are in for a treat with this meaty taco recipe with seasoned beef, sauteed peppers and onions, and fresh cilantro.

  • Prep Time 15 mins
  • Cook Time 13 mins
  • Total Time 28 mins 
  • Servings 4 servings, 2 tacos each 
  • Calories 299 cal
  • Ingredients
    • 1 lb. raw beef flank (or round) steak
    • 1 tsp. chili powder
    • Sea salt and ground black pepper (to taste; optional)
    • 1 tsp. olive oil
    • 1 medium red onion, coarsely chopped
    • 1 medium red bell pepper, coarsely chopped
    • 8 (6-inch) corn tortillas, warm
    • 2 Tbsp. fresh lime juice
    • 2 Tbsp. fresh cilantro (or Italian parsley), coarsely chopped
  • Instructions
    1. Rub steak with chili powder and salt and pepper (if desired).
    2. Heat oil in large skillet over medium-high heat.
    3. Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.
    4. Cover steak with aluminum foil; let rest for 5 minutes.
    5. Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.
    6. Cut steak against the grain into thin slices.
    7. Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro.
    8. Serve immediately.

7. Fish Tacos With Fresh Mango Avocado Salsa

In this recipe for succulent fish tacos, we’ve paired tender flakey bites of whitefish with cabbage and a sweet-and-spicy salsa.

  • Prep Time 20 mins 
  • Cook Time 10 mins 
  • Total Time 30 mins 
  • Servings 4 servings, 1 taco each 
  • Calories 232 cal
  • Ingredients
    • ½ medium mango, chopped
    • ¼ medium red onion, finely chopped
    • ½ medium avocado, chopped
    • ½ medium jalapeno pepper, seeds and veins removed, chopped
    • 2 Tbsp. fresh cilantro, finely chopped
    • ½ tsp. sea salt (or Himalayan salt), divided use
    • 1 Tbsp. fresh lime juice
    • 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
    • 4 (6-inch) corn tortillas, warm
    • 1 cup shredded red cabbage
    • 4 lime wedges (for garnish; optional)
  • Instructions
    1. Preheat grill or broiler on high.
    2. To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
    3. Season fish with remaining ¼ tsp. salt.
    4. Grill or broil fish for 3 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
    5. Evenly top tortillas with fish, cabbage, and salsa. Serve with lime wedges.

6. Shrimp Tacos

In this shrimp taco recipe, tender shrimp are marinated in cumin and chili powder for a kick, then topped with cooling cabbage, tomatoes, and garlic.

Prep Time 15 mins Cook Time 3 mins Total Time 18 mins Servings4 servings, 2 tacos each Calories 308 kcal Author Beachbody

  • Ingredients
    • 1½ tsp. olive oil
    • 2 cloves garlic, crushed
    • ¾ tsp. ground cumin, divided use
    • ½ tsp. ground chili powder
    • 1 lb. raw medium shrimp, cleaned, deveined
    • ¼ cup nonfat plain Greek yogurt
    • 1 tsp. lime peel, finely chopped
    • 2 Tbsp. fresh lime juice
    • 2 Tbsp. cilantro, chopped
    • 8 corn tortillas (or 6-inch whole-wheat tortillas), warm
    • 1 cup red and green cabbage, shredded
    • 1 medium tomato, chopped
    • 1 medium avocado, sliced
    • Fresh cilantro sprigs (for garnish; optional)
    • Fresh lime wedges (for garnish; optional)
  • Instructions
    1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
    2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
    3. Heat medium nonstick skillet over medium-high heat.
    4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
    5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
    6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

5. Chicken Tacos

Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving.

  • Prep Time 10 mins 
  • Cook Time 18 mins 
  • Total Time 28 mins 
  • Servings 4 servings, 2 tacos each 
  • Calories 248 cal
  • Ingredients
    • 1 tsp. olive oil
    • 1 medium onion, chopped
    • 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
    • 2 cloves garlic, finely chopped
    • ½ tsp. ground cumin
    • Sea salt and ground black pepper (to taste; optional)
    • 8 (6-inch) corn tortillas, warm
    • ¼ cup fresh cilantro, coarsely chopped
  • Instructions
    1. Heat oil in large skillet over medium-high heat.
    2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.
    3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
    4. Season with salt and pepper if desired.
    5. Top tortillas evenly with chicken mixture; garnish with cilantro.
    6. Serve immediately.

4. Crunchy Spicy Shredded Pork Tacos With Pineapple Salsa

Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.

  • Prep Time 10 mins 
  • Cook Time 4 hrs 
  • Total Time 4 hrs 10 mins 
  • Servings 4 servings, 2 tacos each 
  • Calories 301 cal
  • Ingredients
    • 1 lb. raw pork loin, , boneless, visible fat removed, cut into 4 large pieces
    • 1 (7-oz.) can sliced jalapeños (optional)
    • 1½ cups tomatillo salsa (or salsa verde)
    • ½ cup fresh pineapple, finely cubed
    • 2 medium shallots, finely chopped
    • 2 Tbsp. fresh lime juice
    • ¼ tsp. ground cumin
    • 8 corn tortillas (or 6-inch whole wheat tortillas), warm
    • ½ cup radishes, thinly sliced
  • Instructions
    1. Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
    2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
    3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
    4. Top each tortilla evenly with pork, salsa, and radishes.

3. Healthy Fish Tacos

  • Prep Time 20 mins 
  • Cook Time 10 mins 
  • Total Time 30 mins 
  • Servings 4 servings
  • Calories 254 cal
  • Ingredients
    • 2 Tbsp. reduced-fat (2%) plain yogurt
    • 3 Tbsp. fresh lime juice, divided use
    • 3 Tbsp. finely chopped cilantro, divided use
    • 1 medium tomato, chopped
    • ½ medium onion, chopped
    • 1 medium jalapeño, seeds and veins removed, chopped (optional)
    • 1 lb. white fish, (like cod, halibut, or mahi mahi), washed, patted dry
    • sea salt, (or Himalayan salt) (to taste; optional)
    • 4 (6-inch) whole-wheat tortillas, warm
    • 1 cup shredded cabbage
    • 4 lime wedges, (for garnish; optional)
  • Instructions
    • Preheat grill or broiler on high.
    • To make yogurt sauce, combine yogurt, 2 Tbsp. lime juice, and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
    • To make salsa, combine tomato, onion, jalapeño (if desired), and 1 Tbsp. cilantro in a small bowl; mix well. Set aside.
    • Season fish with salt if desired.
    • Grill or broil fish for 4 to 5 minutes on each side, or until fish flakes easily when tested with a fork.
    • Evenly top tortillas with fish, cabbage, and remaining 1 Tbsp. cilantro. Drizzle with remaining 1 Tbsp. lime juice, and yogurt sauce; garnish with lime wedges. Serve with salsa.

2. Healthy Taco Salad

Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that’s light, healthy, and tasty

  • Prep Time 15 mins 
  • Cook Time 19 mins 
  • Total Time 34 mins 
  • Servings 4 servings 
  • Calories 370 cal Au
  • Ingredients
    • 2 tsp. olive oil
    • 1 lb. raw 93% lean ground turkey
    • 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)
    • ¼ cup water
    • Nonstick cooking spray
    • 8 (6-inch) corn tortillas, cut into strips
    • ½ medium ripe avocado
    • 1 Tbsp. lemon juice
    • 1 dash garlic powder
    • Sea salt (or Himalayan salt) (to taste; optional)
    • 6 cups shredded lettuce
    • 4 medium tomatoes, chopped
  • Instructions
    1. Heat oil in medium nonstick skillet over medium heat.
    2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
    3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
    4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
    5. Mash avocado in a small bowl with a fork.
    6. Add lemon juice, garlic powder, and salt (if desired); mix well.
    7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

1. Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos. 

  • Prep Time 20 mins 
  • Cook Time 3 hrs 
  • Total Time 3 hrs 20 mins 
  • Servings 4 Servings (2 tacos each) 
  • Calories 333 cal 
  • Ingredients
    • 1 cup low-sodium organic chicken broth
    • 4 cloves garlic, finely chopped
    • 2 medium jalapeño peppers, seeded and deveined, chopped (optional)
    • 2 Tbsp. chili powder
    • 2 Tbsp. ground cumin
    • 2 tsp. ground smoked paprika
    • ½ tsp. sea salt (or Himalayan salt)
    • 2 bay leaves
    • 1 lb. raw chicken breast, boneless, skinless
    • 8 (6-inch) corn tortillas, warm
    • 1 cup pico de gallo (or fresh tomato salsa)
    • 1 medium ripe avocado, sliced
    • 1 medium lime, cut into 4 wedges
    • ¼ cup finely chopped fresh cilantro
  • Instructions
    1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
    2. Transfer chicken to a cutting board and shred with 2 forks. 
    3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.