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Healthy Skinny Taco Salad

Healthy Taco Salad with black beans, ground turkey, greek yogurt salsa dressing and avocado. An easy, tasty, low-carb recipe.
Course Salad
Cuisine Mexican
Keyword Healthy Skinny Taco Salad, Healthy Taco Salad, Taco Salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings 4
Calories 487kcal
Author Jessica


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


  • 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.


  • 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.