Lighter Taco Salad

Lighter Taco Salad

Lightened Up Taco Salad Recipe

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…

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,

Cinco de Mayo Appetizers & Sides {Aperitivos}:
Cinco de Mayo Main Dishes {Platos Principales}:
Cinco de Mayo Desserts {Postres}:
Cinco de Mayo Drinks {Bebidas}:


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

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

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

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

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

  6. Looks beautiful and yumi.

  7. 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!

  8. 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.

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

  10. 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!

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

  12. 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.

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

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

  15. 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.

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