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Skinny Taco Salad Plate with Baked Tortilla Strips

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.

no shell taco salad is our best Mexican Salad Recipe


Eating healthy should be easy, delicious and pleasing not 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. 


Mexican Salad bowl is our best taco salad recipe


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 most of it.  But we have a better idea to enjoy the best taco 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 has baked tortilla strips, avocado, low-fat cheese, black beans and salsa. 


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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.  (This Mix N’ Chop makes cooking ground beef easier to break up the meat as it is cooking).   After browning, drain and place back in your skillet, add taco seasoning and water.  Cook until the water is evaporated.   Remove from heat. 


How to make baked tortilla strips:

For your skinny taco salad, use bake tortilla strips in place of the fried taco shell.  

tortilla Strips, baked tortilla strips

Cut 4 tortillas in half horizontally and then cut into strips vertically.  Repeat with the other four tortillas.
baked tortilla strips
Place tortilla strips on a cooking sheet, drizzle with olive oil and liberally add salt and black pepper.  Bake in a preheated 425 degree F oven for about 7 minutes turning halfway through the cooking time. 

baked tortilla strips for Mexican Salad bowl


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. 


Assembling your no shell taco salad:

no shell taco salad

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

Skinny Taco Salad with baked tortilla strips


Top this skinny taco salad with the baked tortillas strips and low-fat Mexican cheese blend.  Serve with low-fat Ranch dressing, chopped green chile or salsa.    These flavorful toppings  on this Mexican salad bowl add all the flavor needed to make you forget you a eating a little healthier. 



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


Print Recipe
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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 minutes
Cook Time10 minutes
Total Time25 minutes
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



  • 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)


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

Recipe Rating

Jessi @ Practically Functional

Thursday 15th of May 2014

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!

Miz Helen

Monday 12th of May 2014

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


Thursday 8th of May 2014

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 :-)

Nici @ Posed Perfection

Thursday 8th of May 2014

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


Thursday 8th of May 2014

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