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!
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.
- 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
Heat oil in medium nonstick skillet over medium heat.
Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
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.
Mash avocado in a small bowl with a fork.
Add lemon juice, garlic powder, and salt (if desired); mix well.
Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Body Beast Portions
1 ½ Fat
Portion Fix Containers
2B Mindset Plate It!
A great lunch option. Replace tortillas with more veggies for dinner.
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