Tacos.  Add some variety to one of the most popular meals with quick, easy recipes with a healthy twist.

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Mini Bowls
Servings 24

3 avocados
2 tablespoons Wildtree Guacamole Seasoning (Item #10628 at www.TheDinnerPlanMan.com)
8 (8 inch) flour tortillas 1 pound ground beef
5 teaspoons Wildtree TacoSeasoning (Item #10575 at www.TheDinnerPlanMan.com)
½ cup water

Method of Preparation
Preheat oven to 375°F. Mash avocado flesh with the Guacamole Seasoning; set aside. Using a 3 inch cookie cutter, cut 4 circles out of each tortilla. Press circles into a muffin tin. Bake for 10 minutes or until golden and crisp. Meanwhile, brown the ground beef in a nonstick skillet. Drain of any grease. Return beef back to pan along with TacoSeasoning and water. Stir thoroughly. Simmer for 5 minutes or until liquid is absorbed. Fill each bowl with meat and prepared guacamole.

*Note: Bake leftover tortilla scraps and use as chips if desired.

Quinoa & Corn
Servings 6

½ tablespoon Wildtree Roasted Garlic Grapeseed Oil (Item #10226 at www.TheDinnerPlanMan.com)
½ onion
2 teaspoons Wildtree Garlic Galore Seasoning Blend (Item #10725 at www.TheDinnerPlanMan.com)
1 tablespoon Wildtree TacoSeasoning
¼ teaspoon Wildtree Rancher Steak Rub (Item #10416 at www.TheDinnerPlanMan.com)
1 cup Wildtree Vegetable Bouillon Soup Base, prepared according to package directions (Item #10757 at www.TheDinnerPlanMan.com)
1 (10 ounce) can diced tomatoes with chilies
½ cup quinoa
½ cup corn
1 (15.5 ounce) can black beans, drained and rinsed
½ lime, juiced
12 (6 inch) flour tortillas

Method of Preparation

Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the Garlic Galore, TacoSeasoning, and Rancher Rub; sauté for 1 minute. Add the Vegetable Bouillon and diced tomatoes. Bring mixture to a boil. Add the quinoa, reduce heat to a simmer, cover, and cook 15-20 minutes or until the liquid is absorbed and quinoa is tender. Add the corn and black beans; cook until heated through. Finish with fresh lime juice. Serve mixture in tortillas with desired toppings.

Coconut Shrimp
Servings 5

1 pound medium shrimp, veiled and deveined
2 eggs, beaten
1 box Wildtree Marvelous Macaroon Mix (Item #10829 at www.TheDinnerPlanMan.com)
1 cup fire roasted corn
2 avocados, diced
½ cup scallions, diced
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
½ cup light sour cream
1 tablespoon Wildtree Chipotle Lime Rub (Item #10736 at www.TheDinnerPlanMan.com)
1 tablespoon lime juice
10 (6 inch) tortillas
1 ½ cups red cabbage, shredded

Method of Preparation

Preheat the oven to 425°F. Grease a sheet pan or place parchment paper on it. Dip shrimp in the eggs then thoroughly coat shrimp in Macaroon Mix and place on greased sheet pan. Once all shrimp are fully coated place the sheet pan in the oven for 8 minutes, flip the shrimp, and cook 7 minutes more. While shrimp are cooking prepare the salsa by combining the corn, avocado, scallion, lime juice, salt, and pepper; set aside. Next combine the sour cream, Chipotle Lime Rub, and lime juice; set aside. To assemble, divide cooked shrimp among tortillas. Top with corn and avocado salsa, shredded cabbage, and Chipotle Lime Rub sour cream


Asian Veggie
Servings 4

2 tablespoons Wildtree Natural Grapeseed Oil (Item #10229 at www.TheDinnerPlanMan.com)
½ cup red onion, thinly sliced
1 bell pepper, thinly sliced
2 cups mushrooms, sliced
1 cup grape tomatoes, halved
2 tablespoons Wildtree Hoisin Sauce (Item #10832 at www.TheDinnerPlanMan.com)
8 (6 inch) flour tortillas
2 tablespoons fresh cilantro, chopped
¼ cup light sour cream
Sriracha to taste
1 cup cabbage, shredded

Method of Preparation

Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms; sauté until tender, about 5 minutes. Add the tomatoes and sauté two minutes more. Add the Hoisin Sauce and stir to combine. Divide among the 8 tortillas. Top each tortilla with cilantro, sour cream, sriracha, and cabbage.

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