Heathy Taco Recipe

Living in sunny San Diego, Mexican food is apart of our culture.

On every street, you will find a good ole’ taco place. However, it is super hard staying healthy without wanting to dive right into those restaurants, with that smell lingering the streets.

I wanted to create a healthier version of a taco in order to fulfill my cravings and still be apart of the San Diego culture.

I love making this recipe, especially when we have people over! Everyone loves it!

Check it out below.

Healthy Taco Recipe


  • 1 Package of organic chicken thigh
  • 2-4 cans of salsa verde (Make sure the chicken is fully submersed in salsa)
  • 1 large organic sweet potato
  • 1 large organic red bell pepper
  • Romaine lettuce head
  • 1 Tomato
  • Fage 0% fat plain greek yogurt (optional)
  • Hot Sauce (I love the Fody hot sauce)


There are two different ways to make this recipe: Crock pot & on in a pan on the stove top.

Crock Pot:

  1. Place chicken and salsa verde in crockpot on low
  2. Cut sweet potato and red bell pepper into bite size pieces and mix into the crock pot
  3. Cook on low for 6-7 hours.
  4. Once the chicken is tender, use two forks and shred the chicken
  5. Create taco shells out of romaine lettuce head and add taco mix to the shells
  6. Top with chopped tomatoes, a dollop of fage yogurt (it will taste like sour cream) and hot sauce
  7. Enjoy!

Stove top:

  1. Place chicken and salsa verde in a large pot on medium-high. Cover and let boil for 20-25 minutes or until chicken is tender and cooked through.
  2. While chicken is cooking, chop sweet potato and red bell pepper. Throw veggies into the pot after chicken has been cooking for 20-25 minutes.
  3. Use two forks to shred chicken and let boil together for 15 minutes.
  4. Build your tacos!


Let me know what recipe you would like to see next!

Another recipe you might like: Low Carb Spaghetti

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