A Healthier Taco Salad

14 Oct

I love salads, big salads filled with hearty veggies and lean meat. And I just find something comforting about taco salad.

This salad traditionally packs a load of calories; however, I slim it down.

I replace the traditional tortilla shell with Food Should Taste Good multigrain chips.

I also replace ground beef with ground turkey.

And when it comes to taco seasoning, I prefer to make my own, rather than using a taco seasoning packet that contains artificial colors and way too much sodium.

I add my secret ingredient to the seasoning (did you guess ketchup, because it’s ketchup). To make your own taco seasoning, add: 3 parts chili powder, 1 part cumin, 1 part garlic powder, 1 part minced dry onion, and 1 part oregano. Combine all ingredients, stir to combine, and store in an air tight jar for up to a year.

I love cilantro (maybe a bit too much). So, I mix a bunch of chopped cilantro with romaine for the base.

Another easy way to save on calories, is to shred Light Babybel Cheese on the salad.

Top with salsa, skip the sour cream, skip the guacamole, and enjoy!

Taco Salad

2 servings

2 romaine hearts, thinly sliced

1 bunch cilantro, roughly chopped

1/2 lb. ground turkey

1/4 cup Taco Seasoning, see recipe above

2 tablespoons ketchup

1 sweet onion, diced

3 cloves garlic, minced

2 jalapeno, finely diced

2 tablespoons olive oil

2 light Babybel cheese

1/2 cup salsa

Multigrain chips, for garnish

  1. In a deep saute pan, heat oil and add onion, garlic, and jalapeno. Cook till soft. Add ground turkey, cooking till browned.
  2. Add taco seasoning and ketchup to meat, continue to cook till thick and all flavors are incorporated. Let cool in pan for 5 minutes.
  3. In two large bowls evenly divide lettuce and cilantro.
  4. Place multigrain chips around the bowl.
  5. Scoop 1/2 of taco meat on top of each bowl.
  6. Shred babybel cheese on top of taco meat.
  7. Top with salsa.
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