Healthy Taco and Cinco de Mayo Recipes

With Cinco de Mayo right around the corner, I knew I had to let you all in on my favorite healthy taco recipes! Let’s be real…who needs an excuse to eat tacos, right? If you’re still hungry for more after making these insanely delicious recipes, the added bonus is my popular vegetarian-friendly Corn & Black Bean Salsa recipe from the TRANSFORM app. I think the majority of you are in agreement that we all need more tacos and salsa in our daily lives, not just on May 5th…amiright? ? I can’t wait for you to try these recipes!

Believe me?comfort foods, like tacos, can taste good AND be healthy all at the same time! Scroll down for everything from veggie lovers (just remove the chicken in the tostadas) to the meatier stuff (pun intended). These are delicious, colorful ways to enjoy FUN Cinco de Mayo staples! 

Some of my favorite taco finds:

Black Bean Tostadas
Makes 4 servings


8 ounces grilled chicken breast
8 thin corn tortillas
2/3 cup black or refried beans
4 teaspoons taco seasoning
1 red bell pepper
2 green onions
8 tablespoons low-fat shredded mozzarella cheese
Shredded lettuce
8 ounces guacamole
4 tablespoons nonfat plain Greek yogurt
4 tablespoons salsa
1 lime, juice of


1. Preheat oven to 375 degrees. Line baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.
2. Drain and rinse beans. Place on a plate and microwave 30-45 seconds. Mash with a fork, then spread on warm tortillas. Slice bell pepper, grilled chicken, and green onions. Layer evenly on tortillas and top each one with 1 tablespoon shredded cheese.
3. Return to oven for another 8 minutes. 2 tostadas per serving. Enjoy each serving warm with 2 ounces guacamole, 1 tablespoon Greek yogurt, 1 tablespoon salsa, and a squirt of lime juice.

Nutrition information: 350 calories, 12g fat, 34g carbs, 27g protein


Fiesta Lime Chicken Tacos
Makes 4 servings


8 corn tortillas
Grilled Chicken:
14 ounces chicken breast, raw
2 teaspoons avocado or olive oil
? teaspoon chili powder
? teaspoon chipotle seasoning
? teaspoon ground cumin
? teaspoon paprika
? teaspoon onion powder
? teaspoon garlic powder
Dash sea salt
Dash black pepper
? teaspoon stevia in the raw
1 tablespoon lime juice

Pineapple Salsa:


200g pineapple, diced
1 cup red bell peppers, diced
? cup red onion, diced
1 jalapeno pepper, diced
4 tablespoons cilantro, chopped
2 teaspoons lime juice
Dash ground ginger
Dash ground cumin
2 teaspoons avocado or olive oil
Toppings per serving:
2 tablespoons Cashew Sour Cream (recipe below)
? cup butter lettuce, chopped


1. Place chicken in between two pieces of parchment paper and pound thin. Combine the seasonings, oil, and lime juice for the chicken in a large Ziploc bag. Add chicken to the bag. Massage until well coated. Let marinate in fridge 2+ hours.
2. Heat grill to medium/high heat.
3. Double layer a piece of tin foil and fold all the sides up like a rimmed baking sheet. Spray foil with cooking spray and add pineapple, peppers, onion, and jalapeno.
4. Place chicken, pineapple, and veggies on the grill. Cook chicken 5 minutes per side or until cooked through and tender. Slice chicken into thin strips. Once veggies are tender, remove from the grill. Make salsa by finely chopping pineapple and veggies. Place in a bowl and add cilantro, lime juice, ginger, cumin, oil, and salt & pepper to taste.
5. Divide chicken evenly between tortillas. Top with butter lettuce, salsa, and Cashew Sour Cream.

*Find Your Serving: Place a bowl on a food scale and zero out the scale. Add chicken to the bowl and find the total weight in grams. Divide the total number of grams by 4 to get the amount needed to fill one serving. Repeat with the salsa. Top each taco with ? cup butter lettuce and 1 tablespoon Cashew Sour Cream.

Nutrition information: 350 calories, 12g fat, 33g carbs, 27g protein


Slow Cooker Honey Garlic Chicken Tacos
Makes 4 servings


2 tablespoons honey
? package taco seasoning
3 cloves garlic, minced
1 tablespoon coconut oil
? teaspoon sea salt
14 ounces chicken breasts, raw
8 corn tortillas
1 cup purple or green cabbage, chopped
4 tablespoons Cashew Sour Cream (recipe below)
4 tablespoons salsa
1 lime, cut into wedges
Green onions, sliced, for garnish
Cilantro, chopped, for garnish


1. Spray crockpot with cooking spray. In a large bowl, mix honey, taco seasoning, garlic, melted coconut oil, and sea salt. Add chicken to the bowl and toss to coat. Add chicken to the slow cooker and pour the remaining mixture over the top. Cook on low heat for 2 hours. Shred chicken and let cook another hour.
2. Evenly distribute the chicken mixture into the corn tortillas. Top each one with cabbage, ? tablespoon Cashew Sour Cream, ? tablespoon salsa, lime juice, green onions, and cilantro.

Nutrition information: 340 calories, 10g fat, 35g carbs, 27g protein

Cashew Sour Cream
(Remember: Only use as directed above to hit the proper macros)


? cup cashews
1 tablespoon lemon juice
? tablespoon olive oil
? teaspoon sea salt
?-? cup water


1. Soak cashews in water for 30+ minutes.
2. Drain cashews and add them to a high-powered blender. Add the lemon juice, sea salt, and water. Blend on high. Slowly blend in olive oil. If mixture is too thick, add more water.
3. Store in an airtight container. Stores well up to one week.

Now… for one minute, lettuce taco ’bout the woman responsible for these supreme recipe creations! Erika Peterson of Clean Simple Eats and I have worked together for many years, and she never ceases to amaze me with her creativity! Her recipes are colorful, delicious masterpieces, and she is literally one of the BEST chefs I have ever met. She contributed several recipes to the Transform App, too! Thank you, Erika! Check out her website: 

Alright?time to put these recipes into action! There as TONS of ways to give your favorite food (and holidays) a new and healthy twist. Give these a whirl, and let me know what you think!



Related reading:

Corn and Black Bean Salsa
National Taco Day?Let?s Fiesta!
Recipe Rehab: Mexican Pizza
Heidi-Approved (& Macro-Friendly) Fast Food Picks

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