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Great Tacos 3 Healthy Recipes

Great Tacos 3 Healthy Recipes

Great Tacos 3 Healthy Recipes

Healthy Tacos

Tacos are firm pale shell stuffed with different kinds of meat, vegetables and cheese. Topped with different kind of sauces and spices. Tacos are all time favorite, which comes in different sizes and shaped The traditional tacos are usually made of corns, but taco made of maize, all purpose flour, wheat etc. are easily available in supermarkets.

 

there are abundant ways of making delicious healthy tacos too that too 100% vegan. With no eggs and meat.
These 25 vegan variations of the Mexican tacos with lots of vegan fillings, organized by the main ingredient. All start with nutritious add-ins. Some preserve things classic, others take on Asian influences, and more go vegan.
Eventually, though, they all endorse one thing: In any repetition, vegan
tacos are healthier than fast food or any other street and
the taste is incomparable with limitless options of fillings, toppings and sauces

( Maybe you also want to read about Healthy Habits)

The origins of tacos

that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face.

When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. The first references [to the taco] in any sort of archive or dictionary come from the end of the 19th century. And one of the first types of tacos described is called tacos de minero—miner’s tacos. So the taco is not necessarily this age-old cultural expression; it’s not a food that goes back to time immemorial.

3 Healthy Tacos Recipes

Tacos with Caesar Salad

Tacos stuffed with Caesar salad and topped with sesame seeds!

Servings: 12
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients:

  • 1 romaine lettuce, chopped
  • 4 tablespoons mayonnaise
  • 2 tablespoons dried parmesan
  • 2 teaspoons garlic paste
  • 1 tablespoon white wine
  • 12 (6”) corn tortillas
  • Sesame seeds
  • Salt and pepper to taste

Method:
1. In a large bowl, combine lettuce,
mayonnaise, parmesan, garlic paste, white wine, salt and
pepper.
2. Place a large non-stick pan over medium
heat and cook 4 tortillas at a time (without using oil or butter).
Cook each side for 1-2 minutes or until heated through.
3. Spread the salad over tortillas and
sprinkle some sesame seeds on top. Fold the tortillas into
half.
4. Serve warm

Tacos with Pumpkin and Mozzarella

Tacos stuffed with cooked pumpkin and onion. Topped with mozzarella and tabasco sauce!
Servings: 12
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:

  • 14 ounces pumpkin, diced
  • ¼ cup onions, diced
  • 6 ounces mozzarella, shredded
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin, ground
  • 12 (6”) corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • Tabasco sauce
  • Salt and pepper to taste

Method:
1. Heat oil in large non-stick pan over
medium heat. Sauté onion until tender. Add pumpkin, garlic paste,
cumin powder, salt and pepper. Cook until tender, about 20
minutes.
2. Remove from heat. Add mozzarella and
tabasco sauce. Mix well.
3. Place a large non-stick pan over medium
heat and cook 4 tortillas at a time (without using oil or butter).
Cook each side for 1-2 minutes or until heated through.
4. Spread mix over the tortillas and fold
them into half.

Tacos with Broccoli and Soybeans

Tacos stuffed with cooked broccoli and soybeans. Topped with
teriyaki sauce!
Servings: 12
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:

  • 1 cup shelled green soybeans
  • 1 head broccoli, chopped
  • ½ cup onions, diced
  • 1 teaspoon garlic paste
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon chili flakes
  • 12 (6”) corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Method:
1. Heat oil in large non-stick pan over
medium heat. Sauté onion until tender. Add broccoli, soybeans,
garlic paste, salt and pepper. Cook until tender, about 20
minutes.
2. Remove from heat. Add teriyaki sauce and
mix well.
3. Place a large non-stick pan over medium
heat and cook 4 tortillas at a time (without using oil or butter).
Cook each side for 1-2 minutes or until heated through.
4. Spread mix over the tortillas and fold
them into half

 

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