This Healthy Skinny Taco Salad is your universal joy of taco night, transformed into a healthy package for healthy lunches and dinners. From the Southwest spices, the juicy meat, to the best taco fixin’s, this Mexican-inspired recipe has everything, even the tortilla crunch!
This is a ground turkey taco salad that really good. High in fiber and protein packs with taco toppings cheese, avocado, corn, and beans. It is a totally loaded, filling fiesta.
This salad is inspired by classic-taco ingredients, done milder so that you may enjoy it more frequently. Additionally, it is much easier to consume than normal tacos.
Besides its healthy ingredient lineup and unbelievable taste, this healthful taco salad works nicely in the fridge, which makes it well suited for meal prep. Make a large batch, and revel in the benefit of taco (salad) night all week.
Tips for the Healthy Skinny Taco Salad Recipe
- To make gluten-free, swap corn-tortillas instead of the flour-tortillas. Check the baking-period a couple of minutes early, since the corn tortillas will crisp faster.
- Make it ahead: store the cooked ground-turkey in the fridge for up to 4-days. The black beans and corn in another container for up to 4-days. The dressing at a container for up to 4-days, along with the chopped tomatoes in a container for up to 3-days.
- Washed, sliced lettuce may also be stored in the crisper drawer for 2-3days. Assemble the salad just before serving.
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- Greek Orzo Pasta Salad
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Healthy Skinny Taco Salad
Ingredients
For the Taco Salad
- 1 lb 93{026c1b94ba14451d54d3ec8109075a6a4d4c37561240d871ad3ec290757a768d} lean ground-turkey
- ½ tsp black-pepper divided
- 1 tbsp chili-powder
- ½ tsp garlic-powder
- 2 fajita-size flour-tortillas swap corn tortillas to make gluten free
- 1 medium ripe-avocado peeled, pitted, and diced
- 2 tsp extra-virgin olive-oil divided
- 1 tsp ground-cumin
- 1 cup loosely packed cilantro leaves
- 1 head romaine-lettuce roughly chopped
- 1 can reduced-sodium black-beans rinsed and drained (about 15 oz)
- ¼ cup thinly sliced green-onions
- 1 can Mexican style corn drained (about 11 oz)
- 2 cups cherry-tomatoes halved
- ½ cup reduced fat shredded sharp cheddar-cheese
- ¾ tsp kosher-salt divided
For the Salsa Yogurt Dressing
- ¼ cup non-fat plain Greek-yogurt
- ¼ cup prepared salsa
Instructions
- Put a rack in the middle of your oven, and preheat the oven to 425°F. Coat a large baking-sheet with non-stick-spray.
- Lay the tortillas & cut them in half, then slice each half into ½-inch pieces. Scatter the strips at the center of the prepared baking-sheet.
- Drizzle with 1 tsp olive-oil, then scatter ¼ tsp salt and ¼ tsp pepper. Toss to coat, then spread them into one-layer.
- Drizzle with 1 tsp olive-oil, then scatter ¼ tsp salt and ¼ tsp pepper. Toss to coat, then spread them into one-layer. Bake till crisp and golden-brown for 8minutes, turning halfway through. Put aside to cool.
- In a large non-stick skillet, heat the remaining 1 tsp olive-oil on medium-high. Then add the turkey, garlic powder, cumin, chili powder and staying ¼ tsp pepper and ½ tsp salt.
- Break-up the meat & stir with a spoon till it’s cooked through for 5minutes. Then in a small bowl, stir together the Greek yogurt and salsa to make the dressing.
- Put the romaine in a large-serving-bowl. Top with ¼ cup of this salsa yogurt mix, the turkey, tomatoes, corn, avocado, black beans, cilantro, green onions and cheese.
- Toss gently to blend, then sprinkle tortilla strips on the top. Serve immediately with remaining salsa yogurt dressing if desired.
Notes
- To make gluten-free, swap corn-tortillas instead of the flour-tortillas. Check the baking-period a couple of minutes early, since the corn tortillas will crisp faster.
- Make it ahead: store the cooked ground-turkey in the fridge for up to 4-days. The black beans and corn in another container for up to 4-days. The dressing at a container for up to 4-days, along with the chopped tomatoes in a container for up to 3-days.
- Washed, sliced lettuce may also be stored in the crisper drawer for 2-3days. Assemble the salad just before serving.