The Taco consists of a folded corn or flour tortilla with different types of stews inside. Today it has become a very famous dish internationally. That is why we share some recipes with you so that you can enjoy this delicacy without regrets, and take care of your health at the same time this day. #BEhealthy. 
SHRIMP TACOS| Tacos10.com
INGREDIENTS
- ½ kg of clean and fresh shrimp
- 1 tablespoon of pepper
- Salt to taste
- 1 tablespoon olive oil
- 4 garlic cloves, peeled and minced
- Juice of 2 lemons
- ½ cup onion, minced
- Corn tortillas or lettuce leaves
PREPARATION TIME: 15-20 MINUTES
PREPARATION
In a bowl we add the cleaned shrimp and season with pepper and salt, the juice of the 2 lemons and a teaspoon of olive oil, let it marinate for 10 minutes. In a hot pan we add olive oil and add the chopped onion, garlic and fry for 2 minutes, then we empty our shrimp and cook them for about 4-5 minutes. We serve them in a corn tortilla or a lettuce leaf and add avocado and chipotle sauce to taste.
Source: Tacos10.com
NOPAL TACOS| Pizcadesabor.com
INGREDIENTS
- 2 clean nopal diced
- 1 red tomato, chopped
- ½ finely chopped onion
- Corn tortillas
- Chopped cilantro
- Avocado or guacamole
PREPARATION TIME: 5-10 MINUTES
PREPARATION
Preheat a pan over medium heat, add the nopales and fry for 5 minutes, stirring until the juice of the nopales evaporates, then add the tomato and onion, cook for 2 minutes or until the vegetables are cooked and the nopal releases the juice. Serve the nopales with vegetables in a hot tortilla, add avocado or guacamole to taste, fresh cheese (optional) and sauce of your choice.
Source: Pizcadesabor.com
TINGA TACOS| Kiwilimon
INGREDIENTS
- 2 chicken breasts
- 1 onion, chopped and a half without chopping
- 2 tomatoes
- Half a can of chipotle
- ¼ shredded cabbage
- Corn tortillas or lettuce leaves
- Avocado or guacamole
- Fresh cheese (optional)
PREPARATION TIME: 20-25 MINUTES
PREPARATION
In a pot, boil the breasts in water with the half onion and salt. Once the breasts are cooked, they are shredded, in a saucepan over medium heat add the chopped onion with a little olive oil and add the shredded chicken. In the blender add the half can of chipotle to blend with the tomatoes and a splash of water, once blended it is incorporated into the chicken pot. Add the shredded cabbage and season with salt to taste and bring to a boil. Serve in hot corn tortillas or on lettuce leaves, accompany with avocado or guacamole to taste, fresh cheese (optional) and ready to enjoy!
Source: Kiwilimon
MUSHROOM TACOS| Cocinavegano.com
INGREDIENTS
- 7 clean Portobello mushrooms
- Half an onion, chopped into strips
- Soy sauce
- Juice of 1 lemon
- 1 tablespoon honey (optional)
- 2 tablespoons oil (olive or coconut)
- Corn tortillas
- 1 cup refried beans (optional)
- Avocado or guacamole
- Chopped bell peppers
PREPARATION TIME: 25-30 MINUTES
PREPARATION
Cut the mushrooms into thin strips and add them to a bowl, season with the soy sauce, lemon juice and honey, marinate for 10-15 minutes. Place a large skillet over medium heat and add the olive or coconut oil, then pour the onion and chopped bell peppers until they start to brown, add the mushrooms and reserve the juice where they were marinated. Cook the mushrooms with the onion for 10 minutes and pour the juice from the marinade, cook until the juice evaporates almost completely. In a tortilla spread a little refried beans and on top the mushrooms. Accompany with avocado or guacamole, cilantro (optional) and sauce of your choice.
Source: Cocinavegano.com