Healthy Taco Salad

Healthy Taco Salad

There’s a problem with taco salads. They sound like a good choice if you’re watching your calorie intake — hey, it’s a salad, right?! — but in fact, they can be one of the worst.

Whether you call it a “taco salad” or a “tostada salad,” these salads are usually overloaded with beef, cheese, sour cream, and guacamole then piled into a giant fried tortilla shell and smothered in dressing.

Oh yeah, and a little lettuce. Because it’s a “salad.” Calorie estimate for one of these so-called salads? Around 1,500 calories.

So, we gave the classic taco salad a makeover and created a light and healthy taco salad recipe. We swapped ground beef for seasoned ground turkey, loaded it up with lots of crisp lettuce and juicy tomatoes, avocado, and a generous serving of crunchy tortilla strips on top.

You can season the ground turkey meat with our recipe for homemade Taco Seasoning Blend, which can be customized to your liking by adding other spices like cayenne for heat, or smoked paprika for rich smoky flavor.

Or if you’re short on time, you can use a store-bought taco seasoning packet. Packaged seasonings can be high in sodium and contain artificial flavors, so look for one that is low-sodium and as natural as possible.

And, if you’re craving a proper healthy taco, we’ve got you covered. Just try one of these!

With seasoned ground turkey, this Healthier Taco Salad Recipe is loaded with crisp lettuce, juicy tomatoes, diced avocado, and crunchy tortilla strips.

3.62 from 72 votes

Taco Salad

Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that's light, healthy, and tasty.

Course Main Course, Salad
Cuisine Mexican
Prep Time 15 mins
Cook Time 19 mins
Total Time 34 mins
Servings 4 servings
Calories 370 kcal
Author BODi


  • 2 tsp. olive oil
  • 1 lb. raw 93% lean ground turkey
  • 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)
  • ¼ cup water
  • Nonstick cooking spray
  • 8 (6-inch) corn tortillas, cut into strips
  • ½ medium ripe avocado
  • 1 Tbsp. lemon juice
  • 1 dash garlic powder
  • Sea salt (or Himalayan salt) (to taste; optional)
  • 6 cups shredded lettuce
  • 4 medium tomatoes, chopped


  1. Heat oil in medium nonstick skillet over medium heat.
  2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
  3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
  4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
  5. Mash avocado in a small bowl with a fork.
  6. Add lemon juice, garlic powder, and salt (if desired); mix well.
  7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Taco Salad
Amount Per Serving (1 serving)
Calories 370 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 84mg28%
Sodium 453mg20%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 4g4%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Fat
1 Protein
½ Grain/Carb
2 Vegetables

P90X3 Portions
2½ Carbs
1 Protein
1½ Fat

Body Beast Portions
2 Starches
2 Vegetables
2 Proteins
1 ½ Fat

Container Equivalents
1½ Green
1 Red
1 Yellow
½ Blue
½ tsp.

2B Mindset Plate It!
A great lunch option. Replace tortillas with more veggies for dinner.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Amanda Meixner and Dani Paris