• Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes


    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving


    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

  • Healthy Turkey Taco Salad

    How to make Healthy Turkey Taco Salad

    Yield: 4 servings


    12 ounces ground turkey
    2 tablespoons taco seasoning
    8 cups torn or chopped romaine lettuce
    1 red bell pepper, chopped
    1/2 cucumber, chopped
    2 roma tomatoes, chopped
    1/3 cup shredded carrots
    1/3 cup corn kernals
    2 tablespoons chopped fresh green onions
    1 cup salsa
    1/4 cup crumbled queso fresco


    In a large skillet cook the turkey and taco seasoning over medium-high heat, breaking up the turkey into small crumbles, until the turkey is cooked through. Turkey can be cooked ahead of time and stored in an airtight container for up to 3 days.

    Meanwhile toss the romaine lettuce, bell pepper, tomatoes, carrots, corn, and green onions together. Salad mixture can be made ahead of time and stored in an airtight container, with a dry paper towel pressed laid directly on top of the salad, for up to 3 days. Divide between four serving plates and top with the turkey mixture, salsa, and queso fresco. Serve.

  • Ground Beef Tacos

    How to make Ground Beef Tacos

    Yield: Serves 4


    2 tablespoons canola oil
    1 large onion, chopped
    1 pound ground beef (or ground turkey or chicken)
    1 garlic clove, minced
    1 tablespoon chili powder
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 (8-ounce) can tomato sauce
    1 jalapeno, seeded and finely minced
    Taco shells
    Taco garnishes (sour cream, shredded cheese, shredded lettuce, tomato, bell pepper, cilantro, etc.)


    Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until onion is softened and translucent, about 4 to 5 minutes. Add the beef and cook, breaking the meat up into smaller pieces, until cooked through, about 5 minutes. Drain the fat from the pan.

    Stir in the garlic, chili powder, cumin, coriander, salt, and pepper. Cook for about 30 seconds before adding tomato sauce and jalepeno. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve meat in taco shells with desired toppings.

  • Fish Tacos with Chipotle Cream

    How to make Fish Tacos with Chipotle Cream

    Yield: 4 servings


    For the fish:

    • 2 tablespoons olive oil
    • 2 tablespoons fresh lime juice
    • 1/4 teaspoon salt
    • freshly ground black pepper to taste
    • 1 pound white, flaky fish fillets, like tilapia, mahi-mahi-, or halibut

    For the chipotle cream:

    • 1/3 cup Greek-style nonfat yogurt
    • 2 tablespoons mayonaisse
    • 2 teaspoons finely chopped canned chipotle chile in adobo sauce

    For the tacos:

    • Eight 6-inch corn tortillas
    • 1 1/2 cups shredded lettuce or cabbage
    • 1/2 cup cooked corn kernals
    • 1/4 cup fresh cilantro, roughly chopped
    • lime wedges


    To make the fish, in a small bowl, whisk together the oil, lime juice, salt, and pepper. Pour over the fish and let marinate at room temperature for 20 minutes. Preheat a grill or grill pan over medium-high heat.

    In another small bowl, combine yogurt, mayonnaise, and chipotle. Set aside.

    Remove fish from marinade and grill until cooked through, about 3 minutes per side.

    To prepare tacos, heat the tortillas on the grill or grill pan for 30 seconds on each side.

    Flake fish with a fork. Spread each tortilla with 1 tablespoons chipotle cream. Top with the fish, lettuce, corn, and cilantro and serve with lime wedges.

  • Chili-Rubbed Steak Tacos & Cucumber-Avocado Salsa

    How to make Chili-Rubbed Steak Tacos & Cucumber-Avocado Salsa

    Yield: 6 servings


    For the tacos:

    • 1 tablespoon chili powder
    • 2 cloves garlic, minced
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • A pinch cayenne pepper
    • 1 1/4 pound top sirloin steaks cut 1-inch thick
    • 12 small corn tortillas (5 to 6 inches in diameter)
    • 3 cups shredded red cabbage
    • 1/2 cup chopped cilantro leaves
    • 1 lime, cut into wedges

    For the Cucumber-Avocado Salsa:

    • 1 medium English cucumber, seeded and diced
    • 2 medium firm-ripe avocados, peeled, pitted, and diced
    • 1/2 red onion, diced
    • juice of 2 limes (about 1/4 cup)
    • salt to taste
    • 1/4 cup fresh cilantro
    • 3 jalapeno peppers, seeded and finely chopped, or to taste


    For the tacos:
    1. In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.

    2. Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 minutes. Carve into thin slices.

    3. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm.

    4. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Cucumber-Avocado Salsa in serving dishes and let diners make their own tacos at the table.

    For the salsa:
    Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour or preparing.