Well thank you to the 30 Day Challenge Series and this month’s Nutrition Challenge. One member notified me that Friday is National Taco Day. Awesome – because I have the best recipes for skinny tacos ever! In fact, I’ve had them both this week as a part of my get back on track plan.
Of course, these are both recipes from my Color Yourself Skinny 21-Day Diet Detox. The breakfast tacos are featured as a Red Breakfast. And the fish tacos are an Indigo Dinner. I’m sharing these today so you can prep tonight and be ready to kick National Taco Day 2013 off with a skinny start!
Skinny Tacos for Breakfast
These are super easy to throw together in the morning and they are vegetarian and gluten free. If taking 10 min for breakfast isn’t your thing, maybe try it out and see how it goes one day? And since tomorrow is a holiday (um, well, not really) why not get up just a few minutes early to have a proper breakfast? You might like how it makes you feel throughout the day.
- 4 Corn Tortillas
- 2 Eggs
- 2 Egg Whites
- 1 cup cooked Red Beans
- 1/2 cup diced Tomatoes
- 4 T Nonfat Greek Yogurt
- 2 T chopped Cilantro/lettuce
- 2 T Cotija Cheese (Optional)
- Scramble the egg and egg whites together.
- Microwave tortillas for 15 seconds or toss around in a frying pan. Or my favorite trick is to drape them over the tray in my toaster oven so they hold their shape like fried taco shells, but with half the calories!
- Assemble by placing one tortilla on plate, fill with ¼ eggs, ½ cup cooked beans, tomatoes, Greek yogurt, cilantro and cheese if desired.
Skinny Breakfast Taco Nutrition Details:
Here’s the nutrition panel, assuming the above recipe is 2 servings of 2 skinny tacos each:
Now mind you, red beans are kind of a bean phenomena. You can’t really buy them canned, and they only have 60 calories per serving versus black beans that are around 90 or kidney beans that are over 100, but they are still loaded with fiber and protein. And they really do taste better if you cook them yourself. If you pick up a 16-oz bag of dry red beans for about a $1.50, it will yield 6 ½ cups cooked – almost four cans! So it’s not just tastier, it’s actually incredibly cost effective as well. And don’t worry, you can packaged them up and freeze them for months. It takes time, but very little effort. If you’re up for it, here’s the instructions on how to prepare your own red beans.
Red Bean Preparation Directions:
- Sort and Rinse– get the gunk out. When they come out of the earth, dirt and rocks often come with them. Put the dry beans in a colander and run water through them.
- Soak – Add the beans to a pot and fill with water about 2” above the beans, giving them room to expand. Let them hang out for 8-10 hours or follow the “quick soak” directions on the package. Do not add salt, or the beans will not absorb water.
- Rinse Again – Dump the soaking water and rinse. Cook the beans in fresh water. The ratio should be about 1 part beans to 3 part water.
- Cook – Bring the beans and the water to a boil. Reduce heat and bring to simmer; partially cover. Depending on cook time, you may need to add more water.
- Test – Check their softness every 30 min or so, and it should take 1-2 hours.You will know they are done when they are soft and easy to mash with a fork.
Skinny Fish Tacos with Purple Cabbage Slaw
This recipe was actually submitted by a member of the Ambassador team, Krista Lamondin. We made these on Monday and they are delicious! I still have some leftover cabbage slaw, and it’s not bad solo! If you use corn tortillas, these are also gluten free.
- 1 lb White Fish (Pacific Cod or Halibut)
- ½ head Purple Cabbage
- ½ Red Onion
- 3 Limes
- 1 cup Salsa
- 2 T Olive Oil
- ½ cup Plain non-fat Yogurt
- ½ tsp Cumin
- ½ tsp Paprika
- ¼ tsp Yellow Mustard Powder
- Salt and Pepper to taste
- 8 Corn Tortillas
- ¼ cup chopped Cilantro
- Prepare the slaw by shredding the cabbage and adding to a bowl with diced red onion, juice of 1 lime, 1 tsp olive oil, and salt and pepper to taste. Stir the mixture until cabbage is well coated. Let sit for about 30 minutes for the flavors to integrate and the lime juice will “cook” the cabbage.
- Drizzle juice of 1 lime over the fish.
- Mix together all spices in a small dish and sprinkle over the fish. Grill for 5 minutes or until cooked through.
- Warm the tortillas in the oven. Divide the fish into 8 equal portions and place on top of each tortilla. Top with cabbage slaw, salsa, yogurt and garnish with chopped cilantro.
Skinny Fish Taco Nutrition Information
This recipe is designed to serve 4 people with 2 skinny tacos each. Here’s the nutrition panel:
Here are some other great links to more fun and healthy recipes to help you celebrate National Taco Day!
- The First Mess: Raw + Vegan Taco Vibes
- Wellness Mama: Lettuce Tacos
- Funk*nFoodies: Healthy Jalapeño-Lime Tacos
Happy National Taco Day — how will you be celebrating?
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