Sticking to healthy nutrition can be challenging when faced with delicious temptations. Luckily, Mexican cuisine offers a way out with its variety and versatility, making guilt-free eating both effortless and enjoyable.

Here are 5 mouthwatering yet nutritious toppings for your tortillas.


Sauté the vegetables: First pan fry the garlic and onion, then bell peppers. This allows their taste to be absorbed by other ingredients.

Add ground chicken and spices: the use of spices is subjective, but for this recipe, we recommend paprika, salt, and taco seasoning (made of ground cumin, salt & pepper, oregano, paprika, onion, and garlic powders). Sauteing spices in oil is a quick way to deepen their flavor. Ground chicken cooks really fast, just make sure to break it into pieces with a spatula.

Add tomato sauce and corn: Sauce will “marry” meat filling together and add the “sauciness” factor.

Add radishes, cilantro, and salt: Radishes at the end will retain crunch and zest, cilantro adds a fresh taste and salt strengthens all other flavors.


Make the avocado yogurt sauce: blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. Optionally, you can add cilantro, jalapeño, or chipotle sauce according to your liking.

Roast the sweet potatoes: cut the potatoes into small cubes and roast them with olive oil, salt, pepper, and chili powder.

Assemble: assemble the tortillas with the sauce and sweet potatoes. As a final touch, you can add black beans, pickled onions, additional diced avocado, or a squeeze of lime for an extra pop.


Sauté the onions first: Add the olive oil to a large skillet and bring the heat to medium. Then add in the diced onion and stir until it becomes translucent, about 3-5 minutes.

Add the beef and garlic: Now bring the heat up to medium-high and add in the ground beef and minced garlic.

Add the seasonings: Stir the beef until it’s mostly done. Then add chili powder, cumin, paprika, dried oregano, onion powder, salt, pepper, and a pinch of cayenne.

Finish cooking the beef: Let the ground beef finish cooking with its seasonings, about 2-3 minutes. Taste and add more salt, if you prefer.

Assemble: accompany your tortillas with the cooked taco beef and top with shredded iceberg lettuce, diced tomatoes, shredded cheddar, sour cream, fresh cilantro, and a squeeze of lime juice, or any other favorites.


Prepare the corn: start by heating a grill to medium heat and grill the whole ears of corn until charred on all sides. Slice the kernels off the corn and place them in a bowl. Set aside.

Prepare the quinoa: prepare 2 packs of Tri-Color Boil-in-Bag Quinoa according to the package directions. Transfer quinoa to a bowl and stir in 1 tablespoon of taco seasoning and fresh lime juice. Season with salt & pepper to taste.

Assemble: spread quinoa down the center of the tortillas, then top with a generous serving of tomatoes, grilled corn, and black beans. Sprinkle with fresh cilantro and serve!


Prepare the sauce: combine greek yogurt, light mayonnaise, lime juice, Season fish with salt, ground cumin, and chili seasoning. chili seasoning, kosher salt, and water (to thin). Once done, refrigerate until ready to eat.

Prepare the slaw: mix chopped cilantro, sliced white cabbage, sliced red cabbage, shredded carrots, olive oil, lime juice, kosher salt. Keep cold until ready to eat.

Prepare the fish: Season fish with salt, ground cumin, and chili seasoning. Place on a preheated skillet and spray with olive oil, cook for 4 to 5 minutes on each side until the fish is just opaque and charred. Break up in large chunks.

Assemble: Place slaw on the bottom of each tortilla, top with fish, and drizzle with sauce. Optionally, you can serve with lime wedges.


Pick some tortillas and discover a new favorite guilt-free meal.

Pick tortillas 👈🏻

Want a shortcut to lower calories, carbs, and fats without compromising taste?

Try our Nopal Cactus Tortillas 👈🏻
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