This post may contain affiliate links. Please read my disclosure policy
This healthy taco salad is so easy to make and completely customizable depending on your preferences. It’s the perfect weekday meal prep idea or possibly your new favorite for Taco Tuesday!
This healthy taco salad is one of those recipes you can make time and time again and never get sick of it. How you ask? It’s so easy to customize this taco salad to your liking. Start with the basics of what I give you in this recipe and swap for whatever you prefer. Keep one thing consistent to make this a healthy taco salad though: use natural, good-for-you ingredients only!
Not only is this taco salad way healthier than what you’d receive at a Mexican restaurant, it’s also SO easy to make. There’s practically no cooking involved other than browning the taco meat. The rest is just chopping and assembling the ingredients into your bowl! It’s so easy it only takes 20 minutes total to make.
In my opinion, this is the best taco salad and one of my go-to recipes for meal prepping lunches for the week. I make this recipe on Sunday night or Monday morning to bring to work for the week. To make this meal prep friendly, I mix most of the ingredients together except any toppings that would turn the salad soggy.
Let’s mix up this salad real quick!
Ingredients in this Healthy Taco Salad
Romaine Lettuce: Romaine lettuce is synonymous with taco salads. It’s the crunchiest type of salad green, which I find gives you that texture you crave in a taco salad.
Ground Turkey: I usually opt for 99% lean ground turkey if the store has it, if not 93% lean will do the trick. I love a lean source of protein. If you want ground beef, the leaner the better. You could also use ground or shredded chicken here!
Corn: I use frozen corn simply because it's a freezer staple item for me. Canned or frozen, whichever you prefer.
Black Beans: The beans are not only a Mexican classic in taco salads, they also provide a nice serving of protein and fiber to round out the nutrients in this dish.
Tomatoes: Small plum tomatoes chopped in half are going to be like our salsa. (You can also add salsa if you want!)
Avocados: You have to have guac with tacos, it’s practically required. To keep it simple, I simply chop up ½ an avocado per serving.
Cheese: Save yourself the hassle of shredding cheese and buy a pre-shredded Mexican style blend. I love the one from Trader Joe’s because the cheese is very thinly shredded. But it's totally up to you what you buy here. A pepperjack cheese would add some nice spice to this dish as well.
Spices: I make my own blend of taco seasoning using chili powder, ground cumin, ground coriander, garlic powder, salt, and pepper.
Olive Oil: This recipe is very light on oil and dressings, we only need one tablespoon to brown the ground turkey.
Lime Juice: A lighter way to dress your salad and really bring this taco salad together.
Optional Toppings: Salsa, Greek yogurt (or sour cream), tortilla strips, cilantro salad dressing.
Kitchen Tools Needed for this Recipe
- Cutting board and knife
- Skillet and spatula
Other Healthy Mexican Recipes to Try!
- Southwest Egg Rolls with Avocado Ranch Dipping Sauce
- Butternut Squash and Shrimp Baked Tacos with Avocado Lime Crema
How to Make this Healthy Taco Salad
Step One: In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add 1 pound of lean ground turkey to the skillet and cook until browned. When completely cooked through, add your homemade spice mixture: 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon of garlic powder, and ½ teaspoon of coriander. Sprinkle on salt and pepper to your liking. (If using frozen corn, add to skillet at the very end to warm it up).
Step Two: While the meat is browning, wash and chop the romaine lettuce. Chop the plum tomatoes in half. Rinse and drain the black beans.
Step Three: In a large salad bowl, add the romaine, black beans, cooked meat, corn, tomatoes, cheese, avocados, and lime juice. Toss together until mixed well.
Step Four: Serve with optional toppings like tortilla chips, greek yogurt/sour cream, and cilantro lime dressing (or something similar).
Step Five: If meal prepping this recipe, add the following ratios into each meal prep container: 2 cups romaine, ¼ cup corn, ¼ cup tomatoes, ¼ cup black beans, and ¼ cup cheese. Seperate the taco meat from the other ingredients so it can be reheated the day you plan to eat it. On the day of, add a drizzle of lime juice and ½ avocado + any additional optional toppings.