Healthy Tacos (3 Ways)

Rachel Morrow RACHEL MORROW

If you were to ask us, “If you could only choose one, which food could you eat for the rest of your life?” our answer would be TACOS! We love them in every variety, especially these quick, simple, healthy, and delicious versions

1. Crunchy Cauliflower Tacos with Zesty Slaw

Serves: 2
Yield: 6 tacos
Preparation time: 5 minutes
Cook Time: 25 minutes

Ingredients

  • 1 small head cauliflower, cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 cup tapioca flour
  • 1 tablespoon extra virgin olive oil
  • 2 pinches unrefined sea salt and black pepper, to taste, divided
  • 1/2 small head red cabbage,thinly sliced
  • Juice of 1 lime
  • 1/2 teaspoon apple cider vinegar
  • 4 to 6 tortillas or Homemade Gluten-Free Wraps ( recipe here )
  • 1 avocado, peeled and sliced

Method

  1. Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
  2. Toss together the cauliflower, chili powder, paprika, cumin, tapioca flour, and oil in a large bowl, coating well. Season with a pinch of salt and pepper.
  3. Assemble an even layer of the cauliflower on the baking sheet and bake for 20 minutes, or until golden brown and crisp.
  4. While the cauliflower is baking, prepare the zesty slaw by combining the cabbage, lime juice, apple cider vinegar, and a pinch of salt and pepper in a bowl.
  5. Assemble your tacos by piling your tortillas with the cauliflower and zesty slaw, then topping them with avocado.

2. Everyday Chili Lime Fish Tacos

Serves: 2
Yield: 6 tacos
Preparation time: 15 minutes
Cook time: 20 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • Juice of 2 limes, divided
  • 1 teaspoon chili powder
  • 1 garlic clove, crushed
  • 2 pinches unrefined sea salt, to taste, divided
  • Two 5-ounce (150 grams) fillets white fish (barramundi, mahi mahi or other white fish of choice)
  • 1 mango, fresh or frozen, diced
  • 1/2 cup cilantro, roughly chopped
  • 1/4 red onion, thinly diced
  • 1/4 bunch (about 4) radishes, diced
  • 1 long red chili, deseeded, thinly sliced
  • 4 to 6 tortillas or Homemade Gluten-Free Wraps ( recipe here )
  • 1/2 avocado, sliced

Method

  1. Preheat the oven to 400°F (200°C).
  2. Whisk together the oil, juice of one lime, chili powder, garlic, and a pinch of salt in a bowl.
  3. Pour the dressing over the fish in an oven-proof dish.
  4. Bake for 15 to 20 minutes. While the fish is baking, prepare the salsa by mixing the mango, cilantro, onion, radishes, chili, juice of 1/2 a lime, and a pinch of salt in a bowl. Set aside.
  5. Layer the tortillas with the fish, salsa, avocado, and a squeeze of lime.

3. Vegan Carnitas with Jackfruit & Mushroom

Serves: 2
Yield: 6 tacos
Preparation time: 15 minutes
Cook time: 20 minutes

Ingredients

  • 1 small red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 cup button mushrooms, thinly sliced
  • One 14-ounce (400 grams) can of young jackfruit, drained, rinsed, and sliced
  • 2 tablespoons extra virgin olive oil, divided
  • Juice of 1 1/2 limes, divided
  • 1 tablespoon tamari
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 4 to 6 tortillas or Homemade Gluten-Free Wraps ( recipe here )
  • 1/2 avocado, sliced
  • 1/4 small head red cabbage, finely shredded
  • Handful of fresh cilantro (coriander)

Method

  1. Combine the onion, garlic, mushrooms, and jackfruit in a large bowl. Coat with 1 tablespoon oil, the juice of 1 lime, and tamari. Mix well and set aside to marinate for 10 minutes.
  2. Combine the cumin, coriander, paprika, and oregano in a small bowl. Set aside.
  3. Add 1 tablespoon oil to a large frying pan over medium-high heat, followed by the marinated mushroom-jackfruit mix. Cook for 10 to 12 minutes or until the mushrooms begin to soften.
  4. Add the spice mix, stirring well to coat all the ingredients. Continue to cook for 1 to 2 minutes.
  5. Assemble the tacos by layering the tortillas with the mushroom-jackfruit mixture, avocado, cabbage, fresh cilantro, and a squeeze of lime.

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