6 Healthy Taco Recipes That Taste Better Than The Real Thing

Taco Tuesday just got healthier.

By: Lexy Parsons

Let’s face it — tacos are always a good idea. They’re quick, flavorful, and easy to customize! Load them up with your favorite protein — like shredded chicken, flaky salmon, grilled shrimp, or veggies and black beans — then round them off with your favorite toppings and dressings. Sounds easy enough, right?! Well, it is — with a little caveat. Although tacos are fully capable of being part of a healthy diet, not all tacos are healthy. In fact, if you’re ordering out, there’s a good chance your taco is full of refined fats and sugar, excess sodium, and filler ingredients. The good news? Whipping up homemade healthy tacos is easier than ever. And we’re sharing how to do it with simple tips and tricks. 

Ahead, the healthiest taco hacks. Plus, six flavor-loaded taco recipes to get you inspired and salivating! Taco Tuesday, we’re coming for you!

Here’s How to Make Healthy Tacos 

First, we’re breaking down how to create healthy tacos that still taste amazing and that you’ll actually look forward to enjoying. 

#1 Make it Protein-Packed

Make protein the star taco ingredient, and build the rest of your recipe around that! Protein is satiating, meaning it will keep you fuller for longer and reduce cravings for sugar and other hyper-palatable foods. Opt for leaner protein options that are lower in calories and saturated fat. 

Shredded chicken, salmon, ground turkey, shrimp, beans, and chickpeas are all great options!

#2 Load It Up With Veggies

Next, fill your taco with all the veggies! Shredded lettuce, fresh tomato, cilantro, sauteed veggies like sweet onion, bell pepper, and mushrooms… there are so many flavorful and nutritious options to choose from.  

#3 Choose Your Toppings Wisely

As for the other toppings (and sauces)… choose wisely! Go easy on toppings rich in calories, fat, and dairy, such as shredded cheese, queso, sour cream, or crema sauces.

#4 Modify To Meet Your Dietary Needs

Don’t be afraid to make your taco:

  • Gluten-free
  • Dairy-free
  • Refined sugar-free
  • Free of refined or unhealthy fats 

There are so many ways to modify your ingredient list without skimping on flavor.  

Pro Tip: Call on Healthy Swaps

Already have a favorite taco recipe? Whether you’re ordering out or cooking at home, you can always modify the recipe or menu item with healthy swaps to add an even healthier spin!

Here are some of our go-to ways to swap out unhealthy taco ingredients for something equally as delicious but much more nourishing. 

  • Mashed avocado or homemade guac vs. sour cream
  • DIY taco seasoning vs. store-bought seasoning
  • Grilled or sauteed veggies (like bell pepper and onion) vs. cheese or fried veggies
  • Lettuce leaves or stuffed sweet potatoes vs. regular taco shells 
  • Zucchini chips vs. tortilla chips
  • Dairy-free cashew cream sauce vs. sour cream or crema

Love Tacos? You Need These Six Healthy Taco Recipes in Your Life

#1 Lime & Avocado Fish Taco Bowls

Made with lean cod and flavored with a honey lime dressing, these avocado fish taco bowls will be your new favorite dish.

Serves: 4


  • 1 tbsp honey
  • 1 lime, juiced
  • ¼ tsp oregano
  • 2 tsp ground chili powder
  • 3 tbsp avocado oil mayonnaise 
  • ½ tsp garlic powder
  • sea salt & black pepper
  • ½ tsp ground cumin
  • ¼ cup cilantro
  • 1⅓ lbs wild cod filet
  • 3 cups shredded coleslaw mix
  • 4 green onions, sliced
  • sea salt & black pepper
  • 1 avocado
  • ½ tsp onion powder
  • 1 lime, juiced


Step #1: Squeeze the lime juice onto the fish. Then sprinkle on the chili powder, garlic powder, onion powder, oregano, salt, and pepper. Let sit for 10-15 minutes for the flavors to combine.

Step #2: Meanwhile, stir together the mayonnaise, lime juice, honey, and cumin to create the dressing for the slaw. Toss with the cabbage, cilantro, and green onions. Season with salt and pepper. Set aside.

Step #3: Preheat the grill, grill pan, or broiler to medium high heat.

Step #4: Place the fish on a piece of foil and place on the grill/broiler. Grill/broil for 6-8 minutes or until flaky.

Step #5: Top fish with slaw and avocado.

#2 Black Bean Zucchini Tacos with Cilantro Avocado Slaw

When you want to bulk up your meal without the calories or sugar, turn to zucchini. It’s packed with fiber and water and makes the perfect complement to avocado and black beans!

Serves: 4


  • 2 green onions, chopped
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp ancho chili powder
  • Sea salt & black pepper
  • 2 zucchinis, chopped
  • ½ tsp oregano
  • 3 tbsp lime juice
  • ¼ cup cilantro, chopped
  • 14 oz canned black beans, drained and rinsed
  • 1 tsp salt
  • 2 cups shredded coleslaw mix
  • 1 avocado
  • 1 tbsp olive oil
  • ½ tsp paprika
  • 8 corn tortillas


Step #1: Toss the zucchini with the chili powder, salt, paprika, oregano, and coriander.

Step #2: Toss together the coleslaw, cilantro, and green onions. Season with salt, pepper, and cumin, Add lime juice and gently massage with your hands to soften the cabbage. Add avocado. Season with salt and pepper.

Step #3: Heat the olive oil over medium high heat. Add the zucchini in a single layer. Cook for 3-4 minutes until beginning to char. Flip and cook on the other side. Remove and set aside. Add the black beans and cook 2-3 minutes until warm.

Step #4: Heat the tortillas on the grill or stove top. Stuff with zucchini, black beans, and cilantro avocado slaw.

#3 Vegetarian Black Bean Tacos

These fall-inspired vegetarian black bean tacos — made with butternut squash and flavored with cinnamon and cumin — are the perfect comforting and cozy meal. Bursting with flavor in a healthy way! 


  • ½ tsp black pepper
  • ½ tsp cinnamon
  • 14 oz canned black beans, drained and rinsed
  • 4 tbsp cilantro
  • 1 butternut squash
  • 1 tbsp olive oil
  • 8 corn tortillas
  • 1 avocado
  • 1 tsp ground cumin
  • 4 tbsp queso fresco
  • ½ tsp ground chili powder
  • ¼ tsp ground coriander
  • ½ tsp salt


Step #1: Peel the butternut squash and cut into quarter inch pieces. Mix in a bowl with cumin, coriander, chili powder, salt, pepper, and cooking spray until everything is well coated.

Step #2: Add the olive oil to a large saute pan and saute for about ten minutes until cooked through, stirring frequently. While the squash is cooking, heat up the black beans in a saucepan or in the microwave.

Step #3: Add the beans and squash to warmed tortillas and top with queso fresco and cilantro. Enjoy!

#4 Sweet Potato & Cauliflower Tacos with Yogurt Lime Dipping Sauce

Skip the sour cream — enjoy these sweet potato and cauliflower tacos drizzled in a protein-packed Greek yogurt sauce!

Servings: 4


  • ¼ cup red onion, diced
  • 2 tbsp olive oil
  • ¼ cup cilantro
  • Sea salt & black pepper
  • 3 cups cauliflower, chopped
  • 2 tbsp taco seasoning
  • 8 corn tortillas
  • ½ tsp garlic powder
  • 1 cup Greek yogurt
  • 2 cups sweet potatoes, diced
  • 1 lime, zested and juiced


Step #1: Preheat the oven to 425 degrees. Toss the sweet potatoes and cauliflower florets with olive oil and taco seasoning. Lay flat on a baking sheet. Bake for 25-35 minutes until tender and beginning to brown. Shake the pan halfway through cooking time.

Step #2: While the sweet potatoes cook, mix together the yogurt, lime juice, lime zest, garlic powder, salt, and pepper.

Step #3: Assemble tacos with warmed corn tortillas, sweet potatoes, cauliflower, a drizzle of lime yogurt, fresh cilantro, and red onion.

#5 Vegetarian Burrito Bowls

Low in carbs, rich in protein, heavy on flavor! Skip the taco shell and enjoy it right out of the bowl.


  • 1 cup cauliflower rice
  • 1 tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp taco seasoning
  • 14 oz tofu, extra firm, crumbled
  • 14 oz kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • Guacamole, to serve
  • Cilantro, to serve


Step #1: Start by heating the coconut oil in a skillet over medium heat. Add the onion and garlic and saute for 2 minutes.

Step #2: Next, add the crumbled tofu, kidney beans, tomato paste, and taco seasoning and stir well to combine.

Step #3: Cook for 2 minutes, and then add a tablespoon of water to the pan. Cover and cook for 4 more minutes.

Step #4: Add the cauliflower rice to the bottom of a serving bowl and top with the tofu taco mix.

Step #5: Serve with guacamole and cilantro. Enjoy!

#6 Savory Veggie & Egg White Breakfast Tacos

Breakfast for dinner? Yes, please! These savory egg and veggie tacos are loaded with good-for-you nutrients and can be enjoyed any time of the day. Serve them on your favorite tortilla (option to go grain-free!) and if desired, swap the mozzarella for a dairy-free choice. 

Serves: 1


  • 2 corn tortillas (or tortillas of choice) 
  • 2 tsp olive oil
  • sea salt & black pepper
  • 2 tbsp salsa
  • 3 egg whites
  • ½ cup mixed vegetables
  • 2 tbsp part skim shredded mozzarella cheese (or dairy-free alternative) 


Step #1: Heat the olive oil in a skillet over medium high heat. Add the vegetables and cook for 4-6 minutes until softened. Make sure to cut the vegetables into small pieces, so they cook quickly.

Step #2: Push the vegetables to one side of the pan and add the egg whites. Season everything with salt and pepper. As the egg whites begin to firm up, slightly scramble them with the vegetables until cooked to your liking. Sprinkle cheese on top, so it melts.

Step #3: Warm the tortillas. Add the egg whites and veggies. Top with salsa and serve immediately.

Step #4: Assemble your tacos with your favorite salsa, avocado, and any additional toppings.

Enjoying Healthy Tacos Has Never Been Easier 

Healthy eating doesn’t mean we have to give up all of our favorite foods and these six recipes prove that taco night can be healthy and still taste delicious. 

So go ahead and make taco Tuesday a regular part of your healthy eating plan — with these healthy taco recipes, healthy eating couldn’t be more delicious!