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    Home » Salad Recipes

    Published: May 5, 2013 · Modified: Jun 2, 2022 by Renée · This post may contain affiliate links · 15 Comments

    Lighter Taco Salad

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    A Lighter Taco Salad served in an edible bowl is made figure-friendly by not frying the tortilla, but baking it instead! YUMMY!!

    A Lighter Taco Salad is in a tortilla bowl and on a red plate with a lime and scallions.

    *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*

    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.

    A Lighter Taco Salad on a red plate with cheese and scallions.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    Reader Interactions

    Comments

    1. Megan Wood says

      May 09, 2013 at 7:34 pm

      What a great healthy take on a normally 1000+ calorie salad. Love this

      Reply
    2. Renee says

      May 09, 2013 at 11:14 pm

      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.

      Reply
    3. Cindys Recipes and Writings says

      May 08, 2013 at 12:49 am

      We always deep fry our taco bowls for tostadas at work. Nice to see a baked version!

      Reply
    4. Lori @ Foxes Love Lemons says

      May 07, 2013 at 3:05 am

      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.

      Reply
    5. Paula @ Vintage Kitchen Notes says

      May 06, 2013 at 4:35 pm

      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!

      Reply
    6. Tammi @ Momma's Meals says

      May 06, 2013 at 5:43 pm

      I love Taco salads! So much flavor!! I really like that you lightened it up 🙂

      Reply
    7. Kim Bee says

      May 06, 2013 at 4:03 am

      This is one gorgeous salad. I just love taco salad so much. Pretty bowls.

      Reply
    8. Lane Richeson says

      May 06, 2013 at 2:22 am

      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.

      Reply
    9. Courtney @ Neighborfood says

      May 06, 2013 at 2:14 am

      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!

      Reply
    10. Chef Di says

      May 05, 2013 at 7:04 pm

      Super cute! I've never seen those taco bowl molds... love it! 😉

      Reply
    11. Kathya Rodriguez says

      May 05, 2013 at 10:34 pm

      Looks beautiful and yumi.

      Reply
    12. Liz Berg says

      May 05, 2013 at 5:28 pm

      What an excellent, healthy salad! And the bowls are WAY cool! Neat presentation!

      Reply
    13. Jen @JuanitasCocina says

      May 05, 2013 at 3:14 pm

      YUM! Love those cute little bowls! Makes you feel like you're not being denied anything by eating healthy!

      Reply
    14. Family Foodie says

      May 05, 2013 at 2:16 pm

      I love love love this salad... but those bowls are just awesome! I need those pans so that I can make them!

      Reply
    15. Jennifer@ Peanut Butter and Peppers says

      May 05, 2013 at 1:30 pm

      I love the taco bowls! I have to get one of those molds! Your taco salad looks so light and delicious!!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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