There’s a problem with taco salads. They sound like a good choice if you’re watching your calorie intake, but, in fact, they’re one of the worst. Whether called a “Taco Salad” or a “Tostada Salad,” these Tex Mex “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 is thrown in. Because it’s a “salad.” Calorie estimate for one of these so-called salads? Around 1500.

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.

Taco Salad

Total Time: 34 min.
Prep Time: 15 min.
Cooking Time: 19 min.
Yield: 4 servings

Ingredients:
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

Preparation:
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.