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Skinny Taco Salad

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 A Skinny Taco Salad topped with baked tortilla strips, avocado, low-fat cheese and one of the best taco salad recipes or healthy Mexican salad recipes.

 

Skinny Taco Salad, Mexican Salad Recipes

 

 

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 of most Mexican taco salad recipes.

 

 

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.

 

 

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 baked tortilla strips, 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 oven and drain on a plate lined with a paper towel.   These will add a delicious flavor to our Mexican taco salad.

 

Assemble your 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

Top this skinny taco salad with the strips and low-fat cheese blend.   Serve with low-fat ranch dressing, chopped green chile or salsa if you desire.

 
 

 

Print
Skinny Taco Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A great alternative to a high calorie Mexican Taco Salad

Course: Main Course
Cuisine: American, Mexican
Keyword: Skinny Taco Salad
Servings: 4
Author: Evelyn
Ingredients
Instructions
  1. Preheat oven to 425 degrees F

  2. 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 ground beef as it's cooking makes it easier.

  3. Add the taco seasoning with 1/3 cup of water. Simmer for 2-3 minutes until water is absorbed. Remove from heat.
  4. Meanwhile, using a pizza cutter slice the tortillas in half. Then cut into strips in the opposite direction
  5. Place the tortilla strips on a cooking sheet, spray or drizzle with olive oil,  Sprinkle with salt and freshly ground black pepper.
  6. Bake for 4 minutes, turn each strip over and bake for about 3 minutes longer watching carefully not to burn. Remove from oven.
  7. Place lettuce on a plate and add the taco meat to the center, sprinkle on corn and black beans.
  8. Add chopped tomatoes and avocado on top and sprinkle with cheese
  9. 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)


If you enjoyed this Mexican Taco Salad then:

 

 

 

 

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Comments

  2. 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

  12. 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. 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

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