Skinny Taco Boats

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Taco night is a staple in many homes across the country. But, if you are trying to eat healthier or refrain from eating processed foods then taco shells can be problematic for dieters. With this recipe, you get all of the flavor and satisfaction of a taco without any of the guilt! These boats provide fiber and protein that will help keep your energy levels up throughout the day. Plus, they only take 15 minutes to make so they are perfect when you’re short on time but still want something delicious and satisfying. the guilt!

-A taco is a handheld Mexican dish consisting of a small, soft corn or wheat tortilla wrapped around a filling. The most common fillings are beef; chicken; pork; and beans (black, pinto). Beef tacos can be made with different cuts– ground meat seasoned with garlic salt and pepper for example. And if you’re feeling adventurous you could try these delicious shrimp tacos

-Taco shells are fried to make them crunchy which makes it difficult not to eat too many calories because they have so much fat in the shell itself. Taco boats make it easier on your waistline since they don’t use any frying at all! They also happen to look really pretty when served up – perfect for hosting a potluck or gathering

-All you need is a can of your favorite beans, meat if desired (ground beef seasoned with garlic salt and pepper), cheese, onion, tomato sauce.

-Start by cutting up an onion into small pieces and place in bottom of the bowl.

-Add ground beef to onions – season with garlic salt and pepper. Place in oven so they will cook while preparing tacos.

-Make taco boats: take out canned beans from their can end cut off one side– this makes them easier to fill! Scoop out about ½ cup worth onto tortilla then add ¼ cup cooked ground beef mixed with spices; top it off with chopped tomatoes for added flavor punch! Top everything off with shredded cheese, and then place in oven so they will melt.

-Remove tortilla boat from the oven when cheese has melted! Fill with desired toppings like lettuce, avocado slices, sour cream or guacamole to top off your taco boats (optional) – serve on a platter for easy serving options.

Few Words about the ingredients of this recipe:

-Ground beef

-Canned corn with chopped red onion and cilantro, drained well

-Reduced fat cheese (sharp or Mexican blend)

-Shredded lettuce

-Fajita seasoning mix (optional for the meat only)

-Tortillas of your choice (I used Flour Tortillas from El Milagro brand). I don’t recommend grocery store tortilla brands. They just aren’t good enough! You need to use a fresh flour one that tastes really great. I also use Mission’s Carb Balance Tortillas which are low in carbs and high in fiber so they’re not as heavy after you eat them. This is what makes this recipe healthy too since it has less calories than traditional tacos.

-Salsa of your choice (I like to use Fajita salsa)

-Tomato, finely diced

-Cilantro leaves, chopped

What about other flavors?

You can get creative with this recipe and use whatever flavors you like. I have used other spices in the past which has been delicious! You could substitute ground beef for a leaner protein, or try using chicken instead of pork if you’re not a big fan of it. Just make sure to adjust your calorie count accordingly as well. If you want more vegetables then add bell peppers, spinach leaves, tomatoes, shredded carrots etc., when cooking them – they won’t require any additional seasoning because they will be cooked already but just cut into thin strips before adding to the pan so that they cook quicker too.”

How & When to serve it?

In a nutshell, taco boats are made by wrapping tortillas around your favorite ingredients and cooking in the oven. The serving size varies depending on what you fill them with but can be anywhere from one to four tacos per boat. Taco boats don’t have to be just for dinner; they’re perfect as an appetizer at parties or even breakfast food!

The recipe below is sized for two people, so it will make eight mini-boats: enough to serve two generously or share with four friends! I recommend using corn tortillas (30 calories each) because they’re sturdy and easy to work with but any type of flour wrap should work well too–the thinner the better. You may also want more than one package if you’re making a large batch.