Epic Taco Salad

An epic taco salad featuring kale and avocado

"For something light and fresh try creating your own taco salad. Start with Hormel® Taco Meats™, which are all natural and pre-cooked, and add your favorite seasonal vegetables. I added one of our favorite grains, quinoa, which gives an extra boost of protein, and avocado for a healthy fat. This salad is packed with nutrients and full of flavor." – Chef Angela Sellers

1
Servings
1376
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 taco bowl shell
  • 1 Cup shredded kale
  • ½ shredded chicken, such as Hormel Taco Meat’s shredded and seasoned chicken
  • ½ Cup cooked quinoa
  • ¼ Cup thinly sliced red bell pepper
  • ¼ Cup shelled, cooked edamame
  • 4 avocado slices
  • 1 Tablespoon jalapeño slices
  • Juice from ½ lime (about 2 tablespoons)

Directions

Place kale in taco bowl shell, followed by remaining ingredients.

Squeeze with lime half.

Taco Salad Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Salad Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
90g
100%
Sugar
4g
N/A
Saturated Fat
23g
100%
Cholesterol
345mg
100%
Protein
97g
100%
Carbs
44g
15%
Vitamin A
315µg
35%
Vitamin B12
1µg
24%
Vitamin B6
2mg
100%
Vitamin C
82mg
100%
Vitamin D
0.9µg
0.2%
Vitamin E
5mg
26%
Vitamin K
153µg
100%
Calcium
143mg
14%
Fiber
13g
54%
Folate (food)
279µg
N/A
Folate equivalent (total)
284µg
71%
Folic acid
3µg
N/A
Iron
7mg
41%
Magnesium
221mg
55%
Monounsaturated
40g
N/A
Niacin (B3)
34mg
100%
Phosphorus
972mg
100%
Polyunsaturated
18g
N/A
Potassium
1850mg
53%
Riboflavin (B2)
0.9mg
54.2%
Sodium
386mg
16%
Thiamin (B1)
0.6mg
36.9%
Trans
0.5g
N/A
Zinc
8mg
56%