Happy May 5th everybody! Naturally with today being Cinco de Mayo AND #SundaySupper, the two meet and marry and today’s posts are all about Mexican fiesta foods at their finest. Olé!
So grab your maracas and don your most colorful sombrero because here we go…
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*
Taco Meat:
1 tablespoon olive oil
1 pound ground turkey
1 medium-sized red onion, chopped
1 can (15 ounce) black beans, rinsed
3 cloves garlic, minced
3 tablespoons canned, fire-roasted jalapenos
1 teaspoon smoked paprika
1 teaspoon roasted cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
Salad and Dressing:
2 romaine lettuce hearts, shredded
8 ounces grape tomatoes, halved
1/4 cup fresh chopped cilantro
2 ounces reduced-fat Mexican cheese blend, shredded
1/4 cup avocado oil (canola or olive oil may be substituted)
1 large lime, zested and juiced (about 1/2 tablespoon zest and 1 tablespoon juice)
1/2 teaspoon stone-ground mustard
salt and pepper to taste
To make the taco bowls:
-Preheat the oven to 350 degrees.
-Press one each 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 the 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 Mexican cheese.
-Garnish with some sliced green onions.
-Serve and enjoy.
Now go grab yourself a nice cold Corona with a wedge of lime and sit back to chill while you check out all the other fabulous #SundaySupper Cinco de Mayo recipes for today. I’d also like to take a moment for a special shout out to Jen of Juanita’s Cocina for hosting this week’s edition of Cinco de Mayo #SundaySupper! Thanks, Jen!!!
Until we eat again,
- Chili Lime Crab on Watermelon Salad from A Stack of Dishes
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Chorizo Fajitas with Sweet Potato and Poblano Pepper from The Urban Mrs.
- Corono Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
- Fresh & Fruity Sangria from Webicurean
- Frozen Jalapeno Daiquiri from Blueberries and Blessings
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Mexaratini from Gourmet Drizzles
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
I love the taco bowls! I have to get one of those molds! Your taco salad looks so light and delicious!!
I love love love this salad… but those bowls are just awesome! I need those pans so that I can make them!
YUM! Love those cute little bowls! Makes you feel like you're not being denied anything by eating healthy!
What an excellent, healthy salad! And the bowls are WAY cool! Neat presentation!
Super cute! I've never seen those taco bowl molds… love it! 😉
Looks beautiful and yumi.
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!
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.
This is one gorgeous salad. I just love taco salad so much. Pretty bowls.
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!
I love Taco salads! So much flavor!! I really like that you lightened it up 🙂
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.
We always deep fry our taco bowls for tostadas at work. Nice to see a baked version!
What a great healthy take on a normally 1000+ calorie salad. Love this
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.