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.
In this light and healthy recipe, the classic taco salad gets a makeover. This recipes uses seasoned ground turkey, loaded up with lots of crisp lettuce and juicy tomatoes, avocado, and a generous serving of crunchy tortilla strips on top.
- 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
Here are your instructions:
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.
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