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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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tacosHere’s a tasty taco recipe that will allow everyone in your family to get involved. Kids can peel the cucumbers, squeeze the limes, chop the cilantro, and put the toppings in little bowls. This is also a great idea for a “participation dinner” where everyone gets to make their own exactly how they like it.

Ingredients

For the Tacos:

1 teaspoon canola oil

2 medium onions, coarsely grated

2 15-ounce cans of black beans, lightly drained (or 4 1/2 cups home-cooked beans)

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon tamari soy sauce

2 tablespoons maple syrup

12 corn tortillas

For the Toppings:

1 1/2 cups shredded cheddar

1 cup sour cream or Greek yogurt

Chopped avocado

Chopped tomatoes

Chopped lettuce

Cucumber garlic dressing

Cucumber Garlic Dressing:

1 medium cucumber

3 cloves garlic

1/4 cup fresh lime juice, divided

1/2 cup chopped cilantro

Pinch of sea salt

Instructions

  1. Heat a large nonstick pan over medium-high heat and drizzle the bottom with canola oil. Sauté the onions until they start to soften, then add the beans, spices, tamari, and maple syrup. Reduce the heat to medium low and let everything gently cook for 10 minutes.
  2. Meanwhile, wrap the tortillas in foil and warm for 10 minutes in a 250°F oven.
  3. Prepare the cucumber garlic salsa: Peel the cucumber, cut into cubes, and place cubes in blender. Add the peeled garlic cloves, half the lime juice, and a pinch of salt. Place the top on the blender and use short pulses to blend, adding only enough additional lime juice to liquefy. Add the cilantro, stirring it in with a wooden spoon.
  4. Serve the tortillas with bowls of beans and toppings on the side.

Makes: 12 servings

Nutritional Information

274 calories

69 calories from fat

8 g fat

3 g saturated fat

15 mg cholesterol

247 mg sodium

40 g carbohydrates

9 g fiber

7 g sugars

13 g protein

 

From the book THE FAMILY DINNER by Laurie David with recipes by Kirstin Uhrenholdt.

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