This Taco Salad is served in an edible baked tortilla bowl which makes it more figure-friendly and easier to achieve than frying a tortilla bowl.
*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
So grab your maracas and don your most colorful sombrero because here this Mexican salad is worthy of a grand celebration.
LIGHTENED-UP TACO SALAD {PRINT THIS RECIPE}
8 servings Prep time - approximately 30 minutes
Taco Bowls:
8 - 10" flour tortillas
4 taco bowl molds (as seen on TV) or 4 small bowls *see notes below*
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Taco Meat:
1 tablespoon olive oil
1 pound ground turkey
1 medium-sized red onion, chopped
1 can (15 ounces) black beans, rinsed
3 cloves garlic, minced
3 tablespoons canned, fire-roasted jalapenos
1 teaspoon smoked paprika
1 teaspoon roasted cumin
¾ teaspoon salt
½ teaspoon black pepper
Salad and Dressing:
2 romaine lettuce hearts, shredded
8 ounces grape tomatoes, halved
¼ cup fresh chopped cilantro
2 ounces reduced-fat Mexican cheese blend, shredded
¼ cup avocado oil (canola or olive oil may be substituted)
1 large lime, zested and juiced (about ½ tablespoon zest and 1 tablespoon juice)
½ teaspoon stone-ground mustard
salt and pepper to taste
To make the taco bowls:
-Preheat the oven to 350 degrees.
-Press one tortilla into each taco bowl mold. Place the molds onto a parchment-lined baking sheet (4 bowls per sheet works well).
*If you don't have taco bowl molds you can use 4 oven-safe soup bowls. Place the bowls upside down onto a parchment-lined baking sheet. Spray each tortilla liberally on each side with cooking spray to make them malleable. Place each tortilla over the inverted bowl and pinch them around the soup bowl to form a tortilla bowl.
-Bake the taco bowls for approximately 15 minutes or until they turn lightly browned.
-Remove the baking sheet from the oven and allow the bowls to cool. Remove the tortillas from the mold (or bowls after they cooled) and they hold their shape perfectly.
-Repeat with the additional 4 bowls and cool.
-Set aside the bowls while you make the taco meat and salad.
To make the taco meat:
-In a large skillet over medium-high heat, brown the ground turkey in olive oil.
-Add in the onion, garlic, and beans.
-Continue cooking and lower the heat to medium, stirring occasionally.
-Stir in the fire-roasted jalapenos, smoked paprika, ground cumin, salt, and pepper.
-Reduce heat to low (or off) and cover to keep warm while you make the salad.
To make the salad and dressing:
-In a small container with a lid, add the avocado oil, lime juice, zest, mustard, salt, and pepper.
-Cover and shake well to combine.
-In a large bowl, add the romaine shreds, grape tomatoes, chopped cilantro, and green onions.
-Dress the salad lightly with the avocado/lime dressing and toss to coat.
*Note - This dressing also works well as a meat marinade for grilling*
To assemble the salad:
-Place some of the dressed salad into each tortilla bowl.
-Top each salad with some of the taco meat mixtures.
-Sprinkle each with approximately 1 tablespoon of Mexican cheese.
-Garnish with some sliced green onions.
-Serve and enjoy.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Renee says
You caught my attention using the ground turkey and then the black beans and spices really gets me wanting this salad very soon. So great to see something that isn't laden with calories and fat. Thank you so much for sharing this recipe.
Megan Wood says
What a great healthy take on a normally 1000+ calorie salad. Love this
Cindys Recipes and Writings says
We always deep fry our taco bowls for tostadas at work. Nice to see a baked version!
Lori @ Foxes Love Lemons says
Oh my gosh, you have the AS SEEN ON TV molds! I see that infomercial all the time, and tell my husband I want them every time! He says he can't tell if I'm joking or not, but i'm not! hahaha.
Tammi @ Momma's Meals says
I love Taco salads! So much flavor!! I really like that you lightened it up 🙂
Paula @ Vintage Kitchen Notes says
I hardly ever have taco salads, though I do like them a lot, but I want a reason to make those great taco salad bowls! Perfect for a party!
Kim Bee says
This is one gorgeous salad. I just love taco salad so much. Pretty bowls.
Lane Richeson says
Oh what a fun idea! I want to make some taco bowls, actually I think I will make mini ones and make taco salad for lunch tomorrow.
Courtney @ Neighborfood says
Taco salad is one of my favorite meals--thanks for making a lighter version! I'm definitely going to have to try this bowl trick too!
Chef Di says
Super cute! I've never seen those taco bowl molds... love it! 😉
Kathya Rodriguez says
Looks beautiful and yumi.
Jen @JuanitasCocina says
YUM! Love those cute little bowls! Makes you feel like you're not being denied anything by eating healthy!
Liz Berg says
What an excellent, healthy salad! And the bowls are WAY cool! Neat presentation!
Family Foodie says
I love love love this salad... but those bowls are just awesome! I need those pans so that I can make them!
Jennifer@ Peanut Butter and Peppers says
I love the taco bowls! I have to get one of those molds! Your taco salad looks so light and delicious!!