Healthy Taco Salad

We like the spices of the Mexican culture; however, when we go to order  a taco salad it is full of greasy and unhealthy ingredients. In my experience a taco salad is nothing but greasy taco meat piled high on nutritionally void iceberg lettuce and a pound of cheese for garnish — oh and you can’t forget the truck load of fried tortilla chips that come with it as well. All-in-all your left with a tasty bowl of empty calories and fat.

But lets make a healthy taco salad.

Taco salad

  • Taco Meat

for the taco meat

  • 1 teaspoon sesame oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 can black beans, rinsed and drained
  • 1/2 can chick peas, rinsed and drained
  • 1/4 cup water

for the salad

  • mixed green lettuce
  • 1/2 cup of spinach
  • 2 tomatoes
  • 2 small zucchini
  • 2 avocados
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup Fat Free Mozarella cheese
  • lime slices
  • cilantro lime salad dressing
  • 1/4 cup of Low Fat sour cream or Fat Free

For the Taco Meat:

  1. Heat oil in a large skillet over medium-low heat. Add onions, garlic, and a pinch of salt. Saute until onions are translucent, about 5 minutes. Turn heat up to medium-high and add ground meat. Sautee, stirring occasionaly, until the meat is browned. About 5 minutes. In a bowl combine chili powder, cumin, oregano, paprika, and salt, stir. Add the spice mix, beans, and water to the browned beef and stir to combine. Reduce the heat to medium-low and simmer until the water has evaporated, about 5 minutes.
  2. While the meat is simmering, dice all of your vegetables in bite-sized portions.

For the Salad:

        3.   To prepare the salad: Fill serving bowls or plates with lettuce. Drizzle 1 to 2 tablespoons per serving of the lime cilantro dressing over the lettuce. Next add 1/2 cup of the taco meat to the lettuce and follow with the vegetables. Serve with a slice of lime and a warm tortilla, optional.

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