Best 2 Light Taco Salad Recipes
Craving a guilt-free Mexican treat? Dive into this light and refreshing taco salad! Picture a vibrant mix of crisp romaine lettuce, juicy tomatoes, crunchy bell peppers, and tender black beans, all topped with a zesty homemade dressing. This salad is not just a meal; it's an explosion of flavors that will tantalize your taste buds. Served with an array of flavorful toppings like seasoned ground turkey, lean beef, grilled chicken, or crumbled tofu, this versatile dish caters to diverse dietary preferences. The tangy dressing, made with Greek yogurt, lime juice, and a blend of spices, adds a burst of freshness to every bite. Get ready to embark on a culinary journey with our collection of light taco salad recipes. Dive in and discover the perfect balance of indulgence and healthiness.
Check out the recipes below so you can choose the best recipe for yourself!
LIGHT TACO SALAD
Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices add a splash of color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
- Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
- Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
- In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
- Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
Nutrition Facts : Calories 223 g, Cholesterol 37 g, Fat 2 g, Fiber 6 g, Protein 25 g, Sodium 207 g
TACO SALAD (LIGHT AND HEALTHY)
I love taco salad, but it can be very high in fat and salt. Use the leanest ground beef you can find. Combining the beef with water keeps the crumbles nice and small as it cooks. This is also delicious substituting lean ground turkey for the beef. Reduce or increase jalepeno and cayenne to suit your taste.
Provided by Deb Wolf
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 326.6, Fat 9.9, SaturatedFat 5.1, Cholesterol 64.5, Sodium 562.8, Carbohydrate 31.4, Fiber 9, Sugar 7.1, Protein 29.8
Tips:
- Choose lean ground beef: To make your taco salad healthier, opt for lean ground beef with at least 90% lean meat. This will reduce the amount of saturated fat and cholesterol in the dish.
- Use a variety of vegetables: The more vegetables you add to your taco salad, the more nutritious it will be. Some good options include lettuce, tomatoes, cucumbers, onions, and bell peppers. You can also add grilled corn, black beans, or avocado for extra flavor and texture.
- Use a light dressing: A heavy dressing can add a lot of calories and fat to your taco salad. Instead, opt for a light dressing, such as a vinaigrette or salsa. You can also make your own dressing using Greek yogurt, olive oil, and lemon juice.
- Use whole-wheat tortilla chips: Whole-wheat tortilla chips are a healthier alternative to regular tortilla chips. They are made with whole grains, which are a good source of fiber and nutrients.
- Don't overload your salad with cheese: Cheese can be a delicious addition to taco salad, but it is also high in calories and fat. If you are watching your weight, limit the amount of cheese you add to your salad.
Conclusion:
Taco salad is a delicious and versatile dish that can be enjoyed by people of all ages. By following the tips above, you can make a taco salad that is both healthy and satisfying. So next time you are looking for a quick and easy meal, give this light taco salad a try.
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