Healthy Taco Salad
With seasoned taco meat, creamy dressing, crisp lettuce, black beans, corn, and avocado, this healthy taco salad makes for a satisfying meal!
Foto: Well Plated
Ingredients
- 2 fajita-size flour tortillas ((or swap for corn tortillas to make gluten free))
- 2 teaspoons extra-virgin olive oil (divided)
- 3/4 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1 pound 93% lean ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 head romaine lettuce (roughly chopped)
- 1 (15-ounce) can reduced-sodium black beans (rinsed and drained)
- 1 (11-ounce) can Mexican-style corn (drained)
- 2 cups cherry tomatoes (halved)
- 1 medium ripe avocado (peeled, pitted, and diced)
- 1 cup loosely packed cilantro leaves (chopped)
- 1/2 cup reduced-fat sharp cheddar cheese (shredded)
- 1/4 cup green onions (thinly sliced )
- 1/4 cup salsa ((store-bought or homemade))
- 1/4 cup nonfat plain Greek yogurt
Steps
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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.
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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.
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Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
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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.
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In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| fajita-size flour tortillas | 2 | - | - |
| extra-virgin olive oil | 2 teaspoons | - | - |
| kosher salt | 0.75 teaspoon | - | - |
| ground black pepper | 0.5 teaspoon | - | - |
| 93% lean ground turkey | 1 pound | - | - |
| chili powder | 1 tablespoon | $0.50/100g | $0.07 |
| ground cumin | 1 teaspoon | $4.38/kg | $0.02 |
| garlic powder | 0.5 teaspoon | $0.50/100g | $0.01 |
| head romaine lettuce | 1 | - | - |
| 1 | - | - | |
| 1 | - | - | |
| cherry tomatoes | 2 cups | $0.75/kg | $0.15 |
| medium ripe avocado | 1 | - | - |
| loosely packed cilantro leaves | 1 cup | - | - |
| reduced-fat sharp cheddar cheese | 0.5 cup | $1.88/170g | $1.31 |
| green onions | 0.25 cup | - | - |
| salsa | 0.25 cup | - | - |
| nonfat plain Greek yogurt | 0.25 cup | $0.94/200g | $0.28 |
*Estimated market prices, may vary by region
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