Quick 'n Healthy Taco Salad Recipe


Nutrition

Cal/Serving: 348
Daily Value: 17%
Servings: 4

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat22g33%
Saturated10g50%
Trans1g0%
Carbs14g5%
Fiber4g15%
Sugars7g0%
Protein25g50%
Cholesterol86mg29%
Sodium540mg22%
Calcium267mg27%
Magnesium56mg14%
Potassium914mg26%
Iron3mg18%
Zinc5mg35%
Phosphorus343mg49%
Vitamin A7599IU152%
Vitamin C54mg91%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg21%
Niacin (B3)5mg25%
Vitamin B61mg30%
Folic Acid (B9)130µg32%
Vitamin B122µg38%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K97µg121%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Taco Salad
Steve Legato

Once you realize how unhealthy most taco salads are, it’s tough to enjoy eating one without a side of guilt. By ditching the usual fried tortilla bowl and swapping in more fresh vegetables and leaner meat, I was able to substantially lower the fat in this Tex-Mex favorite. The creamy cilantro dressing replaces the guilt with a big side of yum!

4
Ratings2

INGREDIENTS

For the dressing :

  • 1/3 cup light sour cream
  • 1/3 cup low-fat yogurt
  • 1/2 cup chopped cilantro, loosely packed
  • 2 tablespoons lime juice (about 1 lime)
  • 1/8 teaspoon garlic salt

For the salsa :

  • 1 medium red bell pepper, diced
  • 3/4 pound lean ground beef
  • 1/2 teaspoon chili powder
  • 3/4 cup salsa
  • 6 cups chopped romaine lettuce
  • 2 green onions, sliced
  • 3/4 cup low-fat Mexican blend cheese
  • 2 medium tomatoes, cut into wedges
  • Reduced-fat tortilla chips (optional)

DIRECTIONS

For the dressing :

Combine all the ingredients in a blender and blend until smooth. Set aside. 

For the salsa :

Spray a large non-stick skillet with cooking spray and place over medium heat. Add diced pepper and sauté 3-4 minutes or until slightly softened. Add the beef and chili powder to the pan and sauté for 5-6 minutes or until meat is well browned. Stir in the salsa and cook for one minute to combine. Remove from heat. 

To assemble, place 1 1/2  cups chopped lettuce on each of four plates. Top each salad with 3/4 cup of the meat mixture. Sprinkle on 1/4 of the green onions, 3 tablespoons cheese, and 3 tablespoons of dressing. Garnish with tomato wedges and optional tortilla strips, if desired.

Recipe Details

Adapted from "Eat More of What You Love" by Marlene Koch (Running Press, 2012)

Servings: 4

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