birds eye view of taco salad two bowls

Healthy Taco Salad

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    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!

    hand holding salad bowl

    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.

    mixed taco salad

    Kitchen Tools Needed for this Recipe

    Other Healthy Mexican Recipes to Try!

    one bowl of taco salad with background ingredients

    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.

    birds eye view of taco salad two bowls

    Healthy Taco Salad

    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!


    Prep time: 5 min |

    Cook time: 15 min |

    Total time: 20 min

    Cuisine: Mexican |

    Serves: 4

    Ingredients:

    • 1 tbsp, olive oil
    • 1 lb, lean ground turkey
    • 1 tsp, cumin
    • 1 tsp, chili powder
    • ½ tsp, garlic powder
    • ½ tsp, coriander
    • Salt and pepper, to taste
    • 8 cups, romaine lettuce, chopped
    • 1 cup, plum tomatoes, halved
    • 1 cup, black beans, drained and rinsed
    • 1 cup, frozen corn, thawed 
    • 2 small avocados, halved and chopped
    • 1 cup, mexican blend cheese, shredded
    • 1 tbsp, lime juice 
    • Optional toppings: tortilla chips, salsa, greek yogurt, cilantro salad dressing

    Directions:

    1. In a large skillet, heat 1 tbsp of olive oil on medium-high heat and add in the ground turkey. Stirring occasionally until browned. Add in the cumin, chili powder, garlic powder, coriander, and a dash of salt and pepper. Add the corn if using frozen so it warms up, omit this step if using canned.
    2. Wash and chop the romaine lettuce. Halve the plum tomatoes. Drain and rinse the beans.
    3. In a bowl, combine the romaine lettuce, black beans, taco meat, tomatoes, corn, cheese, avocados, and lime juice. Mix well to combine the ingredients. 
    4. Serve with optional toppings and enjoy!
    5. Alternately if meal prepping, 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. Day of, add a drizzle of lime juice and ½ avocado + any additional optional toppings.
    Notes:
    1. If using the recipe as a meal prep, don’t add the dressing or optional toppings until right before eating. They will make the salad soggy if added days ahead of time.
    2. Store leftovers in the fridge for 3-4 days. Store taco meat separately so it can be reheated.

    Nutrition Facts

    Serving Size 1 bowl

    Serves 4


    Amount Per Serving
    Calories 499
    Total Fat 21.7g
      Saturated Fat 7g
      Trans Fat 0g
    Cholesterol 105.5mg
    Sodium 666.9mg
    Total Carbohydrate 30.5g
      Dietary Fiber 9.7g
      Sugars 8.9g
    Protein 49g

     

    Find on MyFitnessPal as: TWW - Healthy Taco Salad


    Author: Christine

    |

    Course: Main Entrees

    |

    Cuisine: Mexican

    Keywords: Healthy, Simple, Taco Tuesday, High Protein


    Ratings and reviews (1)

    ...
    Lindsay 5 months, 4 weeks ago

    Best taco salad I've seen and love that it only takes 20 minutes!!

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