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4 Ways To Make Healthy Tacos

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Well, were you happy with the 4 Ways To Make Healthy Tacos video? I really hope so! I was really happy to share it with you. Looks pretty good, if you ask me!

Welcome to Live Well Corner. This is Marc Gil . I’m glad you’re here with me right now. I have a passion for delicious-looking, weight-loss cooking vids. I’m not the only one, it seems. 🙂

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Diet plans are in no short supply, my friend. The sheer volume of diet options is ridiculously overwhelming.

For this reason, the moment you’ve committed to a diet, and prepping healthy meals is the next step, it’s important that you stay committed to your plan. Wavering could be detrimental to your weight loss success. It may just bring you back to the beginning.

This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. So you’d want to compile videos ONLY related to raw-food veganism, if that happens to be your chosen diet plan.

Make sense?

In the past, I’ve definitely hopped from one thing to the next… like crazy. And I’ve done so for one simply reason…

You’re gonna tend to develop cravings for those foods and drinks that your particular program won’t permit, which some other eating program permits. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And one thing that’s clear… Meal prep videos are, in many cases, pretty damned irresistible. 😉

But the thing is, for any diet plan to work effectively, you really need to stick to it. Reaching your weight loss goals may be as simple as eating natural foods and limiting your caloric intake.

Makes sense to me. Control the calorie intake, eat clean, and the fat should come right off. Raising your activity levels will also prove beneficial (obviously).

It’s common weight loss advice. And this is for good reason!

Not all diets are calorically restrictive though. Many diets put more of an emphasis on macro-nutrient ratios. And it’s generally not advised to mess around with those, if you’re trying to maximize your weight loss.

Stick to the plan. Give yourself a fighting chance!


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Slow-Cooker Chicken Tacos


for 12 servings

  • 1 onion, thinly sliced
  • 1 cup (175 g) corn
  • 1 can diced tomato, drained
  • 1 large jalapeño, deseeded and diced
  • 4 cloves garlic, minced
  • 1 lime, juiced
  • 6 boneless, skinless chicken thighs
  • corn tortillas, as desired
  • guacamole, as desired
  • salsa, as desired


  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 ½ teaspoons paprika
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • salt, to taste
  1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
  7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  8. Enjoy!

Easy Fish Tacos


for 8 servings


  • 3 cups (300 g) green cabbage, shredded
  • ½ cup (75 g) red onion, diced
  • 1 cup (230 g) sour cream
  • 1 lime, juiced
  • ¼ teaspoon salt


  • 4 tilapia fillets
  • ¼ teaspoon cayenne pepper, ground
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 16 corn tortillas


  • cilantro, to taste
  • lime, to taste
  1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  4. Using a fork, break apart the fillets into bite-size pieces.
  5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  6. Garnish with cilantro and lime juice.
  7. Enjoy!

Chili Lime Steak Tacos


for 4 servings

  • ½ lb (225 g) top sirloin steak
  • pico de gallo, or salsa of your choice
  • corn tortilla


  • 1 ripe avocado
  • ⅓ cup (15 g) fresh cilantro
  • 3 tablespoons lime juice
  • ⅔ cup (155 mL) water
  • salt, to taste


  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons lime juice, or 1 lime
  1. Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
  2. In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
  3. Rub the chili lime rub all over the steak in a thin, even layer.
  4. Grill the steak on either a grill or stove-top grill pan. To get the “X” grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you’ve achieved desired grill marks and repeat the process on the other side.
  5. Allow the steak to rest for 5-10 minutes once taken off the heat.
  6. Slice the steak thinly, against the grain of the meat.
  7. Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
  8. Enjoy!

Cauliflower Tortilla Tacos


for 2 servings

  • 1 head cauliflower
  • 2 eggs
  • ½ lime, juiced
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • salt, to taste
  • pepper, to taste
  1. Preheat oven to 375°F/190˚C.
  2. Chop the head of cauliflower into small pieces.
  3. Pulse in a food processor until cauliflower is finer than rice. Place in a bowl and salt, to taste.
  4. Microwave for 4 minutes.
  5. Drain the cauliflower using a kitchen towel and squeeze out all the excess water.
  6. After draining add the cauliflower into a bowl and mix in the eggs, lime juice, pepper, dried oregano, paprika, and chili powder.
  7. Mix together.
  8. Roll out 6 balls of the mixture and then press onto a baking sheet.
  9. Bake for 10 minutes, flip and then bake for another 10 minutes, or until edges are crispy.
  10. After cooling, fill with your desired fillings
  11. Enjoy!
7 Day Keto Meal Plan

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