Lighter Taco Salad

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

So grab your maracas and don your most colorful sombrero because here this Mexican salad is worthy of a grand celebration.

*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.

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
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 Mexican cheese.
-Garnish with some sliced green onions.
-Serve and enjoy.

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