Skinny Taco Salad Plate with Baked Tortilla Strips

Eating healthy doesn’t have to mean giving up the flavors you crave. This skinny taco salad captures all the bold, zesty essence of a traditional Mexican favorite—minus the excess fat and calories. Vibrant, layered, and utterly delicious, it ditches the deep-fried shell for light, crispy baked tortilla strips piled on top.

Did you know that many restaurant taco salads can clock in at 800–1,200 calories or more, with much of that coming from the fried tortilla bowl? Our lighter take swaps it out for those same baked strips, keeping things healthier and lower in carbs while staying incredibly satisfying. Packed with goodies like creamy avocado, low-fat cheese, hearty black beans, sweet corn, fresh tomatoes, and zesty salsa, this no-shell taco salad is one of the tastiest—and smartest—ways to enjoy a Mexican-inspired bowl.

Ready to whip up your own skinny taco salad plate with baked tortilla strips? It’s a gorgeous, flavor-packed meal with far fewer calories and fats!

Skinny Taco Salad Recipe:

Ingredients:

• 1 pound lean ground beef 98 % fat free
• 1 ½  white onion chopped
• 1 package taco seasoning or use our homemade taco seasoning
• 8 corn tortillas
• olive oil
• Salt
• Freshly Ground Black Pepper
• 1 head romaine or iceberg lettuce chopped
• 1- 14 ounce can whole corn drained
• 1- 15 ounce can black beans rinsed and drained
• 1 avocado cut into bite-size pieces
• 2 tomatoes seeded and chopped
• 4 oz low-fat grated cheddar cheese or Mexican Blend
• 505 chopped green chile optional
• Salsa Optional
• Low-Calorie Ranch Dressing optional

Equipment Needed:

• Large Skillet
• Cutting Board
• Pizza Cutter
• Baking Sheet
• Serving Plates

• While the meat cooks, use a pizza cutter to slice the tortillas in half, then cut crosswise into thin strips.

• Spread the tortilla strips in a single layer on a baking sheet. Lightly spray or drizzle with olive oil, then season with salt and freshly ground black pepper.

• Bake for 4 minutes. Flip the strips and bake 3–4 more minutes, watching closely to prevent burning.
• Remove from your oven and drain on a plate line with a paper towel. 
• These will add a crunchy topping the your Mexican taco salad. 

• Assemble the salad: Start with a bed of chopped lettuce on each plate. Spoon the seasoned taco meat into the center.
• Scatter corn and black beans over the meat, then top with diced tomatoes and sliced or cubed avocado.
• Sprinkle with reduced-fat shredded cheese.

• Finish with a generous handful of the crispy baked tortilla strips.
• Serve immediately with your favorite salsa, green chile, or a light dressing (just check labels for hidden sugars or fats in bottled versions).

This skinny taco salad is the perfect proof that healthier eating can be just as exciting and delicious as the full-calorie original. Bursting with lean seasoned beef, crisp fresh veggies, creamy avocado, and crunchy baked tortilla strips, it delivers all the vibrant Mexican flavors you crave—without the heavy calorie hit of restaurant versions.

Fresh, satisfying, and ready in no time, it’s ideal for busy weeknights or easy meal prep. Highly customizable and completely guilt-free, this lighter taco salad is one you’ll come back to again and again. Try it tonight and savor every flavorful bite!