The fiancé kept telling me he wanted taco salad, and naturally I kept putting him off. Just kidding! Honestly it has been so hot here in Northern CA, that I thought it would be perfect and refreshing too!
I knew I wanted it to be easy, light, healthy (obviously) but I also didn't want it to take too much time to prepare. I actually prepped everything earlier in the day, went for a walk and finished it in 10 minutes. (I wasn't sad about that!)
Since the recipe I made is for 4, we had it two nights in a row and both nights were equally as delicious! Below is a picture of my salad from the first night, when it is all mixed together!
This recipe is very versatile for people's eating needs. It can be made for meat eaters, vegans, vegetarians, it is gluten free, and it is easy to make any of the variations! All the variations will be discussed below.
Taco Salad
4-5 Servings
1/2 lb ground turkey/chicken/soy crumbles
1 can of beans (I used kidney)
2 avocados
2/3 cup chunky salsa
1/2 lime or small lemon
1/4 cup onion
1/2 TBLSP cumin
1/2 TBLSP chili powder
1/2 TBLSP + 1/2 tsp garlic powder
salt and pepper
3-4 corn tortillas
olive oil
1/4 cup diced green onion
2 stalks romaine hearts
1/2 cup cooked corn (optional)
**Note: If you don't want to use beans in the recipe, use 1lb ground turkey/chicken/soy crumbles
Method:
1. Preheat oven to 350*
2. Cut corn tortillas in half and then each half into thirds to make triangles.
3. Place them on a baking sheet, brush them with a tiny bit of olive oil and sprinkle with a bit of sea salt.
4. Bake tortillas for 20 minutes or until golden brown and crispy.
5. Take them out of the oven and let them cool.
While the corn chips are baking:
1. Drain and rinse the kidney beans and set to the side to let dry.
2. Mash two avocados in a bowl, add 2/3 chunky salsa and mix together, then add the juice of half a lime or lemon, 1/2 tsp of garlic powder, and a bit of salt and pepper, mix well, cover, and put in the refrigerator.
3. Chop the romaine hearts, put them in a strainer and rinse them well. Pat them dry with a paper towel, and put the strainer back in the fridge.
4. Next wipe down a nonstick pan with coconut oil or olive oil, or spray with Trader Joes' cooking spray. Heat the pan to a medium temperature.
5. Start by sautéing the onions for about 2 minutes. At this time add the ground turkey/chicken/soy crumbles and cook for 2 minutes.
6. Stir the meat/crumbles and then add the cumin, chili powder, the rest of the garlic powder (1/2 TBLSP), a dash of salt, and pepper. Cook for another 2 minutes.
7. Next add the beans to the meat/crumbles and keep stirring every 1-2 minutes until meat/crumbles are browned and beans are cooked.
To Assemble:
1. Take a portion of the lettuce, top it with 1/4 or 1/5 of the beans and meat/crumbles mixture, green onions, 3 to 4 tortilla chips broken up, a couple tablespoons of corn, and guacamole for the dressing. Toss together and enjoy!
1. Preheat oven to 350*
2. Cut corn tortillas in half and then each half into thirds to make triangles.
3. Place them on a baking sheet, brush them with a tiny bit of olive oil and sprinkle with a bit of sea salt.
4. Bake tortillas for 20 minutes or until golden brown and crispy.
5. Take them out of the oven and let them cool.
While the corn chips are baking:
1. Drain and rinse the kidney beans and set to the side to let dry.
2. Mash two avocados in a bowl, add 2/3 chunky salsa and mix together, then add the juice of half a lime or lemon, 1/2 tsp of garlic powder, and a bit of salt and pepper, mix well, cover, and put in the refrigerator.
3. Chop the romaine hearts, put them in a strainer and rinse them well. Pat them dry with a paper towel, and put the strainer back in the fridge.
4. Next wipe down a nonstick pan with coconut oil or olive oil, or spray with Trader Joes' cooking spray. Heat the pan to a medium temperature.
5. Start by sautéing the onions for about 2 minutes. At this time add the ground turkey/chicken/soy crumbles and cook for 2 minutes.
6. Stir the meat/crumbles and then add the cumin, chili powder, the rest of the garlic powder (1/2 TBLSP), a dash of salt, and pepper. Cook for another 2 minutes.
7. Next add the beans to the meat/crumbles and keep stirring every 1-2 minutes until meat/crumbles are browned and beans are cooked.
To Assemble:
1. Take a portion of the lettuce, top it with 1/4 or 1/5 of the beans and meat/crumbles mixture, green onions, 3 to 4 tortilla chips broken up, a couple tablespoons of corn, and guacamole for the dressing. Toss together and enjoy!
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