Looking for Healthy Tailgating Food? Try a Taco Bar 

Tailgating food doesn’t have to be unhealthy, enter – taco bar. Hosting a taco bar for a tailgate can mean a mix of purchasing pre-prepared ingredients and making a few easy recipes at home. The key to a successful healthy taco bar is to offer a variety of lean proteins and vegetables in a tasty way. The size of street tacos make them excellent for portion control. Consider offering mixed greens for guests who prefer a to make their tacos deconstructed in a salad format.  

These easy and delicious options will pack in nutrients for everyone at your next taco bar: 

  • Black beans 
  • 2-ingredient slow cooker salsa chicken (recipe below) 
  • Sheet pan fajita shrimp with pineapple and veggies (recipe below) 
  • Mixed greens for salad 
  • Salsas 
  • Fajita vegetables 
  • Cole slaw tossed in cilantro lime dressing with a kick (recipe below) 
  • Cilantro lime dressing with a kick as a sauce (recipe below) 
  • Diced tomatoes 
  • Shredded lettuce 
  • Diced onions 
  • Pickled jalapeños or banana peppers 
  • Low-fat shredded cheese 
  • Avocados 
  • Guacamole 
  • Diced pineapple 
  • Lime slices 

For University of Michigan and Michigan State fans, flaunt your team colors with an A-maize-ing Pineapple Salsa with blue corn chips and a State Salsa Verde with white tortilla chips.

State Salsa Verde recipe

State Salsa Verde 

Check out this Spartan-friendly recipe and serve with tortilla chips.  


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  • 4 Roma tomatoes, diced (or 2 cups diced yellow tomatoes) 
  • 1 small red onion, diced 
  • 1 cup pineapple, diced 
  • 1 lime, juiced 
  • ½ cup cilantro, chopped 
  • 1 jalapeño, diced 
  • 3 garlic cloves, chopped 
  • Salt and pepper to taste 

A-maize-ing pineapple salsa dipping 2

A-maize-ing Pineapple Salsa 

Combine all ingredients in a bowl. Serve with blue corn chips for the Wolverine spirit. 

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  • 1 cup pineapple, diced 
  • 1 onion, thinly sliced 
  • 4 various color bell peppers, thinly sliced 
  • 1 pound shrimp, peeled, deveined and tail off 
  • Tbsp store-bought low-sodium fajita seasoning

Fajita Shrimp and Veggies


Sheet Pan Shrimp and Fajita Vegetables 

1. Preheat oven to 400 degrees F. 

2. Spray a sheet pan with oil. Place vegetables and shrimp on top then sprinkle seasoning over. 
Cook for ~8 minutes 

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  • 1 12 oz can of salsa 
  • 3 chicken breasts

Salsa chicken


Slow Cooker Salsa Chicken 

1. In a slow cooker, add the chicken and pour the can of salsa over. 

2. Cook on low for 4 hours. 

3. Shred chicken using a fork or potato masher. 

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  • 1 cup Greek yogurt 
  • Tbsp honey 
  • ¼ cup olive oil 
  • 1 lime, juiced 
  • 2 garlic cloves 
  • 1 cup cilantro, chopped 
  • 1 jalapeno  
  • Salt and pepper to taste 

Greek yogurt cilantro lime jalapeno garlic sauce

Cilantro Lime Dressing with a Kick 

1. In a non-greased pan over medium-high heat, place jalapeño and garlic cloves until jalapeño is slightly blistered and garlic is browned. 

2. Combine all ingredients plus the jalapeño and garlic in a blender. 

3. Serve as a dressing, dipping sauce or to top tacos. 

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