Taco Salad Light And Healthy Food

EASY HEALTHY TACO SALAD WITH GROUND TURKEY

Steps:

• In a large salad bowl, add salad greens, beans, tomato, avocado, tortilla chips and cheese. Set aside.
• Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add turkey and cook for 5 minutes, constantly breaking into small pieces with spatula.
• Add 1 tbsp taco seasoning and onion flakes; cook for another 2 minutes, stirring a few times. Transfer to a salad bowl with other ingredients.
• Return skillet to medium heat and add corn. Cook for a few minutes undisturbed, sprinkle with 1/2 tbsp taco seasoning, stir and cook for another minute. Transfer to a bowl.
• Drizzle yogurt on top and gently toss. Adjust salt to taste. Serve immediately.

HEALTHY TACO SALAD

Steps:

• Roast peppers: Preheat oven to 400°F. Place peppers on a baking sheet, spray with olive or avocado oil cooking spray, sprinkle on a little salt and pepper and place in the oven to roast for 20-30 minutes, or until peppers are soft. Let peppers cool, remove stems and any large seeds and then dice into small pieces. The diced up peppers should measure out to be about 1/3 cup.
• Make dressing: Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this.
• Cook turkey: Add oil to a skillet over medium heat. Once hot, add turkey. Break meat into small pieces using a spatula or meat chopper as it cooks. Cook for about 6-8 minutes or until the turkey is no longer pink. Add taco seasoning, salsa and roasted peppers to the pan and toss to combine. Set aside.
• Prep salads: While the turkey it cooking start to prep your salad ingredients. To build salads, start with a base of romaine lettuce in each bowl and add the toppings - turkey taco meat, tomatoes, corn, cheese, jalapeño, avocado and chips.
• Serve: Drizzle a little dressing over each salad and serve with chopped cilantro and extra dressing. Add some fresh salsa and a few drops of hot sauce if using. Another option is to place all the salad ingredients into a large salad bowl and toss with dressing, then portion into two-four bowls for serving.

TACO SALAD (LIGHT AND HEALTHY)

Steps:

• Preheat oven to 375°F
• Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
• While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
• Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
• Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
• Cook until liquid thickens, about 5 minutes.
• Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
• Divide among the 6 tortilla bowls.
• Divide meat mixture among the 6 bowls.
• Top each with cheese, salsa and sour cream.

HEALTHY TACO SALAD

Steps:

• In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes.
• Cook covered, stirring once or twice, add more water if necessary to keep onions from burning.
• Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes.
• Add citrus juice, zest, and taco seasoning mix, stir until well combined.
• Taste and adjust seasonings.
• Set aside to cool.
• Arrange lettuce on large platter with remaining ingredients.
• Top with chicken, garnish with baked chips and jalapenos.