It’s National Taco Day!

One of the best parts about making tacos is how you can customize them any way you like! What better way to celebrate getting to the end of the week? To honor National Taco Day, we came up with three great taco recipes, plus a list of some of our favorite taco additions so you can experiment!

These tacos are super easy to make, and healthy so you can feel your best all day long!  

Check out our recipes below!

In the mood to spice it up? Here are some of our favorite taco toppings (highly recommended by the Dash team)!

  • pineapple salsa

  • diced mango

  • Sriracha

  • buffalo sauce (great with chicken tacos!)

  • spicy mayo

  • shredded purple cabbage

  • green chiles

  • pickled red onion

  • salsa verde

  • pickled jalapenos

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Roasted Cauliflower Tacos

Ingredients:


2 lbs cauliflower

2 tbsp olive oil


2 minced garlic cloves

2 tsp chili powder


1 tsp cumin


½ tsp onion powder


1 tsp sea salt

Garnish:


veggies—radish tomatoes, red cabbage, onion


tahini sauce


cilantro


tortillas (gluten-free)

Directions:


Cut the cauliflower into florets, and then pour olive oil over the cauliflower. Add the garlic and the spices. Toss to combine.

Spread on a parchment lined baking sheet and bake at 450F until golden, about 18-20 minutes. Fill your tortillas with the cauliflower, and top with veggies and tahini. Serve!

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Chipotle Shrimp Tacos

Ingredients:


1/2 tbsp olive oil


1/8 cup red onion, diced


1 tsp cajun seasoning (or more if you prefer it spicy)


1/2 lb. cooked shrimp (large, peeled, cut in half)


4 corn tortillas


1 lime


1 avocado

1/4 cup green onion, diced


salt to taste

Directions:


Place the shrimp in a mixing bowl and add the cajun seasoning. Toss until mixed. Set aside.

Heat skillet to medium and add olive oil and red onions. Stir until it sizzles. Next, add your shrimp to the skillet and squeeze the lime over the shrimp. Serve on heated corn tortillas. Top with avocado, green onion, and chipotle crema.

Chicken Avocado Bowl Tacos

Ingredients:

Filling:

1 cup black beans, cooked

1 cup canned corn

1 cup shredded rotisserie chicken

1 cup shredded cheddar, plus more for topping

1 package Taco Seasoning

2 tbsp fresh cilantro,

3 ripe avocados

Dressing:

1 cup ranch dressing

1/4 cup lime juice

1 tbsp fresh cilantro

1 tsp kosher salt

1 tsp fresh ground black pepper

Directions:

In a large bowl, combine black beans, corn, chicken, cheddar, taco seasoning, and fresh cilantro. Stir until combined. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.

Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro.

Optional: Place the avocado bowls in the oven for 2 minutes on a low heat to melt the cheese.

Make the dressing: In a medium bowl, combine ranch, lime juice, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth. Drizzle avocado bowls with dressing and garnish with more cilantro, if desired. Serve immediately.

 

Let us know what you're making on National Taco Day in the comments below!

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