Any recipes for a healthy version of mexican tacos?

like these:





http://d2.biggestmenu.com/00/00/91/6e27e鈥?/a>Any recipes for a healthy version of mexican tacos?
Healthy Tacos





Mexican Beef





1 1/2 lbs ground sirloin or ground beef


1 yellow onion, finely chopped


3 tablespoons vegetable oil


3 or 4 cloves of garlic, minced


2 1/4 tsp. ground cumin


3 tablespoons oregano leaves


1 cup tomatoe sauce


1 1/2 tsp. salt





This mexican beef recipe is an all time favorite.


If you use ground sirloin instead of ground beef your meat will stay chunkier.


Ground beef will break down into smaller pieces.


It just depends on how you like it.


You can use either one.





Once you have made this mexican beef recipe, you can use it in a number of my other mexican recipes like beef enchiladas, burritos, chili beans, tacos, quesadillas, tostadas and tamale pie.





So let's get started.





1 1/2 lbs ground sirloin or ground beef


1 yellow onion, finely chopped


3 tablespoons vegetable oil


3 or 4 cloves of garlic, minced


2 1/4 tsp. ground cumin


3 tablespoons oregano leaves


1 cup tomatoe sauce


1 1/2 tsp. salt





Take a large frying pan, nonstick preferred.


Heat the oil over medium low heat. Add the onion and saute for 3 to 4 minutes.





Add:





1 1/2 lbs. ground sirloin or ground beef


1 1/2 tsp. salt





Cook the beef over medium heat until almost done.


Add 3 or 4 cloves of minced garlic depending on your tolerance and desire for its taste. 3 cloves will be subtle in flavor.


Cook an additional 3 minutes.





Add:





2 1/4 tsp. ground cumin


1 cup tomatoe sauce





In a blender add:





3/4 cup water


1/4 cup oregano leaves





Blend for 10 seconds and pour onto the meat.





Cook for 10 minutes and lower heat to simmer for 10 minutes





Tacos





Hold two taco shells up on a plate with one hand.





With a slotted spoon, scoop up and drain


some of the hot mexican beef and put it into the taco shells.





This taco recipe is perfect served with refried beans and rice.


And some lettuce, tomatoes and shredded cheese,if you wish


Let's not forget to add a little salsa too!





Ole!Any recipes for a healthy version of mexican tacos?
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Shredded Beef for Tacos





1 (4 pound) frozen rump roast


1 cup white wine


2 (7.75 ounce) cans Mexican style hot tomato sauce


3 tablespoons crushed garlic


salt and ground black pepper to taste


1 bunch green onions, chopped


1 cup chopped fresh cilantro





Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.


Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.


Serve on soft corn tortillas with shredded lettuce, diced onions, tomatoes, etc.





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Lime Chicken Soft Tacos





1 1/2 pounds skinless, boneless chicken breast meat - cubed


1/8 cup red wine vinegar


1/2 lime, juiced


1 teaspoon white sugar


1/2 teaspoon salt


1/2 teaspoon ground black pepper


2 green onions, chopped


2 cloves garlic, minced


1 teaspoon dried oregano


10 (6 inch) flour tortillas


1 tomato, diced


1/4 cup shredded lettuce


1/4 cup shredded Monterey Jack cheese


1/4 cup salsa





Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.


Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.





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Anaheim Fish Tacos





1 teaspoon vegetable oil


1 Anaheim chile pepper, chopped


1 leek, chopped


2 cloves garlic, crushed


salt and pepper to taste


1 cup chicken broth


2 large tomatoes, diced


1/2 teaspoon ground cumin


1 1/2 pounds halibut fillets


1 lime


12 corn tortillas





Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.


Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.





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Real mexican tacos, like the ones in mexico city(where Im come from)are very healthy, is simple like this:





CORN TORTILLAS, NOOOOOOOOOOO FLAVOR, THAT'S YANKI


JUST HEAT TORTILLAS, AND PUT INSIDE MEAT, CHICKEN BREAST, BEANS, SHRIMPS, EGGS, ADD SOME HOT SAUCE, AND OF COURSE ';';GUACAMOLE';';





GUACAMOLE:





AVOCADO, TOMATOE(SLICED IN SQUARE), UNION,CHILE VERDE,LIIME,SALT AND READY!!!!!!!!!!





I HOPE YOU COULD UNDERSTAND MY TERRIBLE ENGLISH.
ok. heres one





NO - FRYING TACOS





1/2 lb. very lean ground beef


1/2 lb. ground turkey


1/4 c. green onions, chopped


1 1/2 c. tomato sauce


1 (3 to 4 oz.) can green chilies, diced


1/2 tsp. ground cumin


1/2 tsp. garlic powder


1 to 2 tsp. chili powder


10 to 12 corn tortillas


Garnishes: Shredded lettuce, shredded zucchini, chopped green onion, chopped mushrooms, chopped tomatoes, grated cheese





Brown meat in non-stick frying pan over medium heat. Drain fat. Add onions and cook until limp. Add remaining ingredients except tortillas. Simmer uncovered 15 to 20 minutes. To prepare taco shells, preheat oven to 375 degrees. If tortillas have been in the refrigerator allow them to come to room temperature to prevent cracking. Loosely fold a limp tortilla over two rods of the oven rack so that it hangs down in the shape of a finished taco shell. Heat 3 to 4 minutes for a soft shell or 5 to 7 minutes for a crisp one. Fill taco shells with meat mixture and pass the garnishes. Makes 6 servings.








and heres another one





NAVAHO TACO - FRY BREAD





2 c. self-rising flour


1 c. buttermilk


Oil





TACO MIX:





Any taco meat mix


1 lb. hamburger


3 tomatoes, chopped


1 sm. pkg. sour cream


1/2 chopped onion


1/2 head lettuce, chopped


1 sm. can black olives, chopped


Taco sauce %26amp; shredded Cheddar cheese





Fry Bread: In skillet heat 2 inches of oil to 350 degrees. Mix flour and buttermilk. Dough may be rolled out and cut into 2 inch squares or patted into 6 inch pieces. Drop into hot oil, fry until golden brown. (Keep in warm oven until ready to serve.)


Nacho Taco Topping: Fry hamburger then drain off grease, add taco mix. Set aside (ready to serve). Put chopped tomatoes, onions, olives, lettuce, sour cream and shredded Cheddar cheese in separate dishes. Add to top of Fry Bread to taste.








i hope this was what you were looking for :)





good luck!
can't see the pic from where i am but ,


you can use corn tortillas warmed up, not fried


fish or shrimp


cabbage and salsa to top


very good and healthy!!!
use crumbled soy meat subsitute(comes crumbled and flaavored) and mix with taco flavoring. no sour cream.
yum.. i love that link image.... and i love kebab too..


bye bye