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Skinny Taco Salad Plate

May 5, 2014 by Evelyn 14 Comments

Make a Skinny Taco Salad with baked tortilla strips. This taco salad plate is a no shell taco salad. Enjoy a Mexican Salad bowl with fewer carbs and fats.
 
 
Skinny Taco Salad, Mexican Salad Recipes, best taco salad

 

Eating healthy should be easy, delicious and pleasing not only to the eye but to the palate.  We are sure you are like us and don’t wish to give up the foods you love to be healthier.    This skinny taco salad is gorgeous and has an abundance of flavor but without the fat and calories.   This Mexican Salad bowl does away with shell and adds tortilla strips on top. 
 
best taco salad recipe
 

This post contains affiliate links which means if you make a purchase we might recipe a small commission at no additional cost to you. 

Did you know that a Taco Salad from most Mexican Food Restaurants has almost 1200 calories?   Of course, that deliciously fried taco shell probably adds much.      But we have a better idea to enjoy the best tacos salad but we are topping it with baked tortilla strips.

This  Skinny No Shell Taco Salad is healthier than the original and we believe is one of the best taco salad recipes.  This taco salad plate include baked tortilla strips, avocado, low-fat cheese, black beans, and salsa. 

 

How to Make Skinny Taco Salad:

Scroll down to see the Printable Recipe
 

 

Start your Skinny Taco salad by browning ground beef in a large skillet.   We love using this Mix N’ Chop to break up the meat as it’s cooking.  It makes it so much quicker and easier.    Drain and place back in the skillet, add taco seasoning and water and cook until water is evaporated.   Remove from heat.

 

tortilla Strips, baked tortilla strips

 
For your skinny taco salad, use corn tortillas for a crunchy topping.    To make them, cut all 8 tortillas in half horizontally then cut into strips vertically.    It’s easier to do two or four at a time.
 
baked tortilla strips
 
Place tortilla strips on a cooking sheet, drizzle with olive oil and liberally salt and pepper.   Bake in a 425-degree oven for about 7 minutes turning halfway in between.
 

 

Remove from the oven and drain on a plate lined with a paper towel.   These will add a delicious flavor to our Mexican taco salad.

Assembling your no shell taco salad

 

 
Assemble your no shell taco salad by adding lettuce on the place, top with the seasoned taco meat, black beans, corn.   Add the chopped tomatoes and avocados.  

  

Healthy Taco Salad, Taco Salad Toppings, Skinny Taco Salad

 

Top this skinny taco salad with the baked tortilla strips and low-fat cheese blend.   Serve with low-fat ranch dressing, chopped green chile or salsa if you desire.   These toppings on this Mexican Salad bowl add all the flavor needed to make you forget that you are eating a little healthier! 

 

If you enjoyed this Mexican Salad Bowl then:

  • Shrimp Scampi Foil Packet Meal
  • Baked Turkey Meatballs with Whole grain pasta
  • 21 LowFat and LowCarb Recipes
  • Skinny Green Enchiladas

 

Click HERE to save this No Shell Taco Salad Plate to Pinterest

 

Print Recipe

Skinny Taco Salad

  A Skinny Taco Salad that is healthier than the original and is one of the best taco salad recipes or healthy Mexican salad recipes.  The Tacos Salad Toppings include baked tortilla strips, avocado, low-fat cheese.  
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Mexican Salad Recipes, Mexican Taco Salad, Skinny Taco Salad, Taco Salad Toppings
Servings: 4
Calories: 459kcal
Author: Evelyn

Ingredients

  • 1 pound lean ground beef 98 % fat free
  • 1/2 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 oz can whole corn drained
  • 1 15 oz 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

Instructions

  • Preheat oven to 425 degrees F
  • Brown ground beef with the onion in a large skillet over medium-high heat, drain fat (if any). Using a Mix n' Chop to break up the ground beef as it's cooking makes it easier.
  • Add the taco seasoning with 1/3 cup of water. Simmer for 2-3 minutes until water is absorbed. Remove from heat.
  • Meanwhile, using a pizza cutter slice the tortillas in half. Then cut into strips in the opposite direction
  • Place the tortilla strips on a cooking sheet, spray or drizzle with olive oil,  sprinkle with salt and freshly ground black pepper.
  • Bake for 4 minutes, turn each strip over and bake for about 3 minutes longer watching carefully not to burn. Remove from the oven.
  • Place lettuce on a plate and add the taco meat to the center, sprinkle on corn and black beans.
  • Add chopped tomatoes and avocado on top and sprinkle with cheese
  • Top with tortilla strips and serve with green chile or salsa or even a low-calorie dressing (but beware of added sugar or fat with bottled dressings)

Nutrition

Calories: 459kcal | Carbohydrates: 42g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 997mg | Potassium: 1304mg | Fiber: 13g | Sugar: 7g | Vitamin A: 15096IU | Vitamin C: 25mg | Calcium: 237mg | Iron: 6mg


 
 
 

Filed Under: Main Dish Recipe, RECIPES Tagged With: Healthy

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Comments

  1. Cranberry Morning

    May 5, 2014 at 12:34 pm

    That looks delicious! And I've not made a taco salad for a long time. Perfect for dinner.

    Reply
  2. Christine Graves

    May 5, 2014 at 1:30 pm

    Love taco salad! I am loving the way you presented yours too….I always make the salad and pile the ingredients on top…seeing yours has giving me the idea to cut a wedge of lettuce and copycat yours…Thanks for sharing. Now I know what I'm having for lunch too…

    Reply
  3. Carol

    May 5, 2014 at 1:33 pm

    Yum! This recipe is perfect to add to my meal plans for weight loss. Thanks for sharing!

    Smiles,
    Carol

    Reply
  4. Louida Martin

    May 5, 2014 at 1:52 pm

    Mmmm…a skinny taco salad! Now this is something I need to try out! Pinning!

    Reply
  5. Erica @ SSNT

    May 5, 2014 at 4:23 pm

    That looks so good! I've been craving avocado 🙂

    Reply
  6. ChanTell E.

    May 5, 2014 at 5:27 pm

    That looks really good! http://www.craftycouponista.blogspot.com

    Reply
  7. Aunt Bee

    May 5, 2014 at 6:37 pm

    This looks great! I love taco salads!

    Reply
  8. Terri

    May 6, 2014 at 10:55 am

    Looks good!

    Reply
  9. Heidi Fuqua

    May 6, 2014 at 7:17 pm

    The salad looks fantastic. Hope you have a great day!

    Reply
  10. Becca

    May 8, 2014 at 12:30 am

    Yummy! Taco salad is so delicious. Thanks for sharing at the hop, Evelyn! 🙂

    Reply
  11. Nici @ Posed Perfection

    May 8, 2014 at 6:19 pm

    I love, love, love taco salad! Yours sounds delicious! Thanks for sharing at my Creative Ways Link Party!
    Blessings,
    Nici

    Reply
  12. Kathe

    May 8, 2014 at 7:43 pm

    Why do I never think of putting corn in my salad? Seeing it in your light meal was a light bulb moment! Thank you so much for sharing this at the party this week! I have featured it on my Facebook page and have pinned it to the You're Gonna Love It Tuesday board on Pinterest too! Have a great weekend buddy 🙂

    Reply
  13. Miz Helen

    May 12, 2014 at 9:41 pm

    I really could eat this salad everyday for lunch, do you think I'm a Texan? Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

    Reply
  14. Jessi @ Practically Functional

    May 15, 2014 at 5:24 pm

    Yum, looks delicious! Pinning this for sure, and I just wanted to let you know that I featured this on my blog this morning; thanks for sharing at the Creativity Unleashed link party!

    Reply

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