When clean proteins meet zestful spices meet vegetables built in, these handheld dinners show off their healthy side – especially then you add these mix and match toppers to the mix. I’ve put together some of my favourite combinations that are not only super tasty – they’re also healthy! AND, for all of you out there who stay away from gluten-based products, corn tortillas are the real deal.

Chill Chicken Tacos

2 tsp olive oil
1 small onion, diced
1/2 red bell pepper, diced
1 garlic clove, grated
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 cups canned diced tomatoes, half drained
2 tsp red wine vinegar
2 1/2 cups shredded chicken
8 6” corn tortillas, warmed

Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until it turns translucent, 3 to 4 minutes. Add bell pepper and cook until just browned, 3 to 4 min.
Add garlic, chill powder, cumin and salt, plus pepper to taste and cook. Stir consistently. Add tomatoes and vinegar and simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes.
Add chicken; cook until heated through.


Yoghurt-Avocado Cream
Puree 3/4 cup plain 7 or 9% greek yoghurt, 1/2 avocado, juice of 1 lime, 1/4 tsp sea salt and a pinch of cayenne pepper in a food processor. Refrigerate until ready to serve.

Quick-pickled red onion
Bring 1/2 cup red wine vinegar, 1/2 tsp salt and 1 tsp sugar to a boil in a saucepan. Add 1 red onion (sliced into strips) and stir in until wilted, 2 to 3 minutes. Cool mixture in a bowl. Refrigerate until ready to drain and serve.

Parsley-Lime Red Cabbage Slaw
Toss 2 cups shredded red cabbage with the juice of 1 lime, 1/4 tsp salt, 1 tbsp olive oil, 1 tbsp chopped parsley and 1 tsp chopped pickled jalapeno. Refrigerate until ready to serve.


Pineapple Pork Tacos

2 tbsp HP sauce
Juice of 1 lime
1 garlic clove, grated
1 tbsp olive oil
1 tbsp ketchup
1/2 tsp salt
1 (1-lb) pork tenderloin
1/2 cored pineapple, cut into 1/4” thick half moons
8 6” corn tortillas, warmed

Stir sauce with lime juice, garlic, oil, ketchup and salt, plus pepper to taste. Coat pork and pineapple with the sauce.
Heat a grill or grill pan to medium-high and lightly oil. Tripp pork, turning every 5 to 6 minutes, until barely pink in centre. Let rest 10 miutes. Grill pineapple, 2 to 3 minutes per side.
Slice pork and fruit. Arrange among tortillas and serve with toppings of your choice, with any extra pineapple on the side

Blackened Tilapia Tacos

2 tilapia fillets
2 tsp spice rub
2 tsp olive oil
3/4 cup frozen corn, thawed (or fresh kernels cut rom 1 ear)
1 red bell pepper, diced
8 6” corn tortillas, warmed

Heat a large non stick skillet over medium-high heat for 1 min. Coat fillets with spice rub. Add 1 tsp oil to pan, heat for another min, than add fish. Cook tilapia until well browned and cooked through, 2 to 3 minutes per side. Transfer to plate
Heat remaining oil in same pan over high heat, cook corn and bell pepper, stirring once or twice, until vegetables and browned, about 5 minutes.
Slice each fillet into 4 pieces. Divide tilapia and corn mixture among tortillas and serve with toppings of your choice


Meaty Mushroom Tacos

10-15 slices portobello mushrooms
3 tbsp olive oil
1 large shallot thinly sliced
1 small jalapeño, seeded and sliced into rings
1 tsp chili powder
3/4 tsp coarse salt
3 cups shredded kale
Juice of 1 lime
8 6” tortillas, warmed
1 cup crumbled goat cheese

Heat a large skillet over highheat. Cook half of mushrooms in 1 tbsp oil, turning until seared. Add half of shallot, jalapeño and chill powder, plus 1/4 tsp salt and pepper to taste. Cook, sitrring, until shallot is wilted, 2 to 3 minutes. Transfer to plate.
Repeat step above with rest of mushrooms and other half of ingredients
Toss kale with lime juice, remaining olive oil and remaining salt, plus pepper to taste
Serve mushrooms and kale in tortillas, sprinkled with cheese, plus toppings of your choice.




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