Three Healthy Taco Variations You Can’t Live Without

Putting a spin on the classic Mexican street food.

If you don’t have a taco obsession, you’re doing something wrong in the kitchen. Quick and simple, and also versatile for a variety of dietary preferences, tacos are one of the easiest dishes to get creative with. Here are three supercharged, healthy variations on the taco theme to get the culinary juices flowing and please any kind of eater, from vegans to pescatarians.

Note: All of these recipes make 4-6 tacos, are completely interchangeable with whatever protein you want to throw in, and should be served on warm corn tortillas.

Cornmeal Crusted Fish Tacos with Roasted Radicchio and Pineapple

Cornmeal is an easy way to get a crunchy taste to fish tacos without deep-frying. 


  • 1 pound of Pacific Halibut, Wild Caught (you can use any other whitefish, but make sure you’re going with a sustainable option), cut into small pieces
  • 1/4 cup cornmeal
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin powder
  • 1 cup chopped pineapple
  • 1 cup chopped radicchio
  • juice of 1 lime
  • 1 avocado, chopped into small pieces
  • 3 tablespoons coconut oil for frying


Preheat oven to 425F.

Mix cornmeal and spices in a bowl. Add in fish and mix until fish is well coated.

In a separate bowl, combine radicchio, pineapple and lime juice. Spread onto a baking sheet and roast for 5-10 minutes.

While radicchio and pineapple are in oven, fry the fish at medium/high heat. About 4-6 minutes.

Layer fish, radicchio and pineapple onto corn tortillas and garnish with avocado.

Vegetarian Kale and Portobello Tacos with Goat Cheese

Inspired by a trip to Mexico, these vegetarian tacos are total foodie pleasers.


  • 2 portobello mushrooms, cut into strips
  • 6 stalks of red kale, cut into small pieces
  • 4 tablespoons balsamic vinegar
  • Goat cheese for garnish


Place portobello strips in a bowl and pour over balsamic vinegar. Let sit for 10-15 minutes.

In a frying pan, saute mushrooms until they are soft, about 3 minutes. Add in kale and cook until tender.

Vegan Tacos with Red Cabbage and Avocado Slaw

Ideal with tempeh, or any protein of your choice, this slaw brings a fresh taste to your tacos.


  • 1/2 of large cabbage, finely chopped
  • 1 avocado, chopped into small pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon cider vinegar
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons lemon juice


Combine olive oil, cider vinegar, vinegar, salt, pepper and lemon juice and mix thoroughly.

In a bowl, mix together cabbage and avocado. Drizzle over dressing and gently toss.

Use with tempeh tacos or other protein of your choice.

Images: Anna Brones


Anna Brones

Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.