Tacos are a great option for a meal with people who have different tastes and appetite levels because everyone can serve themselves. To make them healthier, I like to add in extra vegetables through lettuce shells and a couple different types of salsa, as well as add in a layer of refried beans at the base. The salsas can be made a few hours in advance if possible to let the flavors really marinate. These amounts make pretty large tacos, they are basically burrito sized. Using a rainbow of plant foods also looks nice on the plate, from the purple of the refried kidney beans to the reds, yellows and greens in the salsas. The avocado slices, cilantro lime sour cream and aged cheddar all add some creaminess and since they all have strong flavors, just a little bit can go a long way.
- Shells
- 1 head of lettuce, either romaine or iceberg work well and have a subtle taste, using the larger outer shells
- or
- 8 corn tortillas
- Refried Beans
- 1 can refried kidney beans (I like the Eden organic brand)
- 1 teaspoon cold-pressed olive oil
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- Beef
- 1½ lbs extra lean ground beef
- 1 tablespoon chili powder
- 1½ teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Tomato Salsa
- 2 medium vine tomatoes, deseeded and chopped finely (around 1½ cups)
- 2 tablespoons lime juice (from 1 lime)
- 2 tablespoons red onion, chopped finely
- 1 tablespoon fresh cilantro, chopped finely
- ½ jalapeño, minced (seeds removed for less heat)
- ⅛ teaspoon sea salt
- Corn Quinoa Salsa
- 1½ cup corn
- ¾ cup cooked quinoa
- 2 tablespoons lime juice (from 1 lime)
- 1 tablespoon red onion, chopped finely
- ½ jalapeño, minced (seeds removed for less heat)
- ⅛ teaspoon sea salt
- Cilantro Lime Sour Cream
- ½ cup regular sour cream
- 1 tablespoon lime juice (from ½ lime)
- ¼ cup fresh cilantro chopped finely
- 1 dash sea salt
- Toppings
- ½ cup aged cheddar cheese, shredded
- 1 avocado, sliced
- Beef
- Start cooking the beef first because it takes the longest. Heat a large skillet over high heat and once warmed add in the beef and all the spices. Sautée until fully cooked (no pink left) and slightly browned, around 10 minutes.
- Refried Beans
- Place all the ingredients in a small sauce pan, stir to combine and heat on the stove over low heat, stirring occasionally so the bottom does not burn.
- Both Salsas
- Combine the ingredients for each into their own medium sized bowls and stir until combined.
- Cilantro Lime Sour Cream
- Combine all ingredients in a small bowl and keep refrigerated until serving.