Healthier Taco Salad

Thinking back to one of my first ever posts where we were being somewhat “lazy” and had tacos for supper… I found a recipe on Beachbody.com for a healthier taco salad option! Homemade taco seasoning, which means WAY less sodium than store bough,  toasted tortilla strips as a crunchy topping instead of a good portion of your dinner being taco shells, and still the same ability to customize to fit what both Brent and I can/like to/have to eat!!! 

This recipe calls for ground turkey… but I just never have loved ground meat for some reason lol so I used chicken breast cut into strips which I usually do with other tacos, and cooked Brent’s veggie ground “beef” for his protein!   Then lots of lettuce, avocado (I cut mine up instead of mashing, but think mashing would give more of a creamy guacamole texture if you wanted!), I used cherry tomatoes because that’s what we had, a few slices of fresh jalapenos and was bad and added a little bit of cheese :) you can’t have tacos without cheese, even if you’re being healthy - please!

The taco seasoning IS really good and tastes pretty similar to a store bought mix, but for sure now you know exactly what is in it, just spices, which is never a bad thing!   Give it a try!!

 

2 tsp. olive oil
1 lb. raw 93% lean ground turkey (or 1 skinless, boneless chicken breast, cut into small strips)
1 Tbsp. Taco Seasoning Blend (recipe below)
¼ cup water
Nonstick cooking spray
8 (6-inch) corn tortillas, cut into strips
½ medium ripe avocado
1 Tbsp. lemon juice
1 dash garlic powder
Sea salt (or Himalayan salt) (to taste; optional)
6 cups shredded lettuce
4 medium tomatoes, chopped

 

Taco Seasoning Blend:
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground black pepper
2 tsp. sea salt (or Himalayan salt)
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano

 Combine chili powder, cumin, pepper, salt, onion powder, garlic powder, and oregano in a small bowl; mix well.

 

Preparation:
1. Heat oil in medium nonstick skillet over medium heat.
2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
5. Mash avocado in a small bowl with a fork.
6. Add lemon juice, garlic powder, and salt (if desired); mix well.
7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately