7 Delicious & Healthy Taco Ideas

Preheat the oven to 200°C, Gas Mark 6. Toss the potato wedges in a tray with 1 tablespoon of oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.

Put the flattened chicken in a medium resealable food bag with the remaining 1 tablespoon of oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.

Heat a large griddle or frying pan over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.

Season the cod fillets with salt and pepper. In a bowl, beat the water, egg, flour, baking powder and lemon flavouring.

Coat the fish in the batter, then cook in a preheated air fryer at 200°C for 14-16 minutes – it’s important that the air fryer is piping hot as the fish goes in. Check after 10 minutes to ensure nothing burns.

While the fish is frying, combine all the sauce ingredients in a bowl and prep your filling ingredients. Assemble the tacos with the fish, salad and guacamole and top with the sauce.

Heat the oven to 200°C.

Whisk all of the marinade ingredients together in a bowl then add the chopped cauliflower florets and coat.

Bake the cauliflower in the oven on a tray for around 35 minutes.

Toast the tortillas and shape into the taco while hot.

Load your tacos with the cooked cauliflower, the top with corn, aioli, parsley and any other crunchy salad of choice.

To make the crunchy salad, combine the shredded cabbage, carrot, red onion and chopped coriander into a mixing bowl. Combine the red wine vinegar with the plain yogurt and mix. Stir the yogurt mix into the salad and thoroughly combine, then set aside to let the vinegar cook out the red onions and take the rawness out of them. Season the salad with salt and pepper.

For the salsa, combine the cubed Pink Lady apple, avocado, chopped chili, sliced radishes and place into a bowl. Zest and juice a lime into the olive oil and mix. Pour the lime and olive oil onto the salsa and coat all the ingredients. Set aside.

Heat a griddle pan until very hot. Lightly coat one side of the corn tortillas with some olive oil and lay onto the hot griddle pan. Leave for about 20 seconds or until there are griddle marks, then take off the heat and lay onto a rolling pin and leave to cool to create the taco shape. Repeat with all the tortillas.

Lastly season the cubed fish with the Cajun spice. Heat a non-stick pan and add 1 tablespoon of the rapeseed oil. Once the pan is hot, add the fish. Fry for a couple of minutes until the fish is cooked and crispy on the outside, before you turn off the heat add a squeeze of lemon to the pan to sizzle and steam. Remove the fish from the pan and place onto a serving plate. Fill your tacos with the crunchy salad, Pink Lady salsa and fried fish. If you want extra heat, top with Tabasco sauce and a squeeze of lime for more tang.

Heat oven to 200°C/180°C Fan/Gas 6. Spoon the coconut oil into a large roasting tray and heat in the oven. Add the squash to the tray along with the cumin, smoked paprika, garlic and plenty of seasoning. Mix well and roast for 20 minutes. Tip in the black beans, drizzle over the agave, then toss everything together and roast for another 15 minutes.

Meanwhile make the guacamole. Mash the avocado, peas, lime zest and juice in a bowl, then stir through most of the herbs and some seasoning.

Wrap the tortillas in foil and pop in the oven with the squash for the last 5 minutes, to heat through.

To serve, let everyone dig in and make their own tacos – spread a generous spoonful of guacamole over a tortilla, then top with lettuce, 1-2 tablespoons of the black bean mix, a crumbling of feta, a sprinkling of herbs and a squeeze of lime.

Warm the vinegar with the sugar and salt and stir until dissolved. Bring up to the boil
then pour over the onions and radishes. Leave to steep and cool for at least 15
minutes.

To make the filling, heat the oil in a pan, add the shallot and cook gently for five
minutes until completely softened. Stir in the garlic and cook for another minute,
then add the Jersey Royal potatoes, tomatoes, and chipotle paste with 100ml water. Bring to the boil, cover and simmer gently for 15 minutes until the potatoes are tender. Stir in the beans and cook uncovered for another five minutes. Cool slightly.

To serve, spoon the potato mixture into the lettuce leaves, top with avocado slices,
a few pickles and a lemon wedge for squeezing over. Garnish with edible flowers
and extra lemon wedges.

Preheat the oven to 220°C.

To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least ten minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.

Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and two tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35-40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.

To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.

Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.

Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.