Keto Dinner | Skinny Taco Salad

This Skinny Taco Salad recipe, made with ground turkey, is my at-home version of a classic restaurant salad. This Mexican-inspired salad is easy to make and healthy too!

Taco salad was one of the first “adult” meals I ever ordered in a restaurant. An all-knowing teenager, I was eager to prove to my mom that I was mature in every way, including my meal choices. Surely if I selected a dish from the salad section of the menu as I assumed other mature, responsible women did too, she would extend my curfew

An easy taco salad is even simpler than those, and it’s still packed with all your favorite Mexican flavors. The smoky seasoned browned beef, juicy grape tomatoes, creamy avocado and sour cream, crispy Romaine lettuce, sharp cheddar cheese, and spicy (or mild!) salsa are all combined to perfection. It’s pretty incredible what complex flavor you get, with multiple tastes in every bite, using so few ingredients. The pre-made taco seasoning and salsa definitely help in that department.

This easy taco salad recipe also makes a generous amount – six large servings to feed even a larger family. But if you don’t need that many, don’t worry. It’s also super easy to adjust it to fewer servings if you need to.

Skinny Taco Salad

Yield: 4 Servings

Prep time:15 Mins

Cook time:8 Mins

total time:25 Mins

Ingredients:

For The Taco Salad:

• 2 cups cherry tomatoes — halved
• 1 medium ripe avocado — peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves
• 1/2  cup reduced fat shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce — roughly chopped
• 1 can reduced-sodium black beans, rinsed and drained — (15 ounces)
• 1 can Mexican-style corn, drained — (11 ounces)
• 2 fajita-size flour tortillas — swap corn tortillas to make gluten free
• 2 teaspoons extra-virgin olive oil — divided
• 3/4 teaspoon kosher salt — divided
• 1/2 teaspoon black pepper — divided
• 1 pound 93% lean ground turkey

For TheSalsa Yogurt Dressings:

• 1/4 cup nonfat plain Greek yogurt
• 1/4 cup prepared salsa

Instructions:

1. First, Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
2. Second, Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
3. Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.

Recipe Notes:

• To make the recipe gluten free, swap corn tortillas in place of the flour tortillas. Check the baking time a few minutes early, as the corn tortillas may crisp more quickly.
• Make it ahead: Store the cooked ground turkey in the refrigerator for up to 4 days, the corn and black beans in a separate container for up to 4 days, the dressing in a container for up to 4 days, and the chopped tomatoes in a container for up to 3 days. Washed, chopped lettuce can also be stored in the crisper drawer for 2 to 3 days. Assemble the salad just before serving.

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