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From the lean ground turkey, to the Southwest spices, to all of the best taco fixin’s, this Mexican-inspired recipe has it all. Adios wimpy salads. This is the best taco salad recipe that satisfies.

It’s high in protein and fiber packs a wide array of taco toppings like cheese, avocado, corn, baked tortilla chips, and beans.This wholesome salad is a classic taco done lighter so you can enjoy it more often.In addition to its nutritious ingredient lineup and incredible flavor, the components of this healthy taco salad lasts well in the refrigerator, making it ideal for meal prep.It’s also far easier to eat than regular tacos. Who has time for shells? Just toss everything into a bowl and you’re ready to chow down!

Have you ever asked yourself if taco salad can be healthy? This taco salad shouts a resounding YES!

How to Make Taco Salad

Whether you’re looking to add more healthy recipes to your repertoire or just love tacos (or both!), this healthy taco salad will quickly become a favorite.

Are doused in heavy, high-calorie dressingsContain a scant number of wholesome vegetablesOverdo it on the high-fat toppings like sour cream, shredded cheese or nacho cheeseAre often served in a deep-fried taco shell (delicious but dangerous).

Making your own salad at home means that you can control the taco salad ingredients and portions to make it as wholesome as you choose.

The Ingredients

Flour Tortillas. One of the secrets to making a really great taco salad is adding crunch. In place of fried chips, I use oven-baked strips of tortillas. It only takes a few minutes to toss the tortilla strips into the oven, and the texture they add is completely worth the small effort.

Spices. Skip the taco seasoning packets, which are usually high in sodium. Instead make a homemade taco seasoning that combines salt, pepper, chili powder, cumin, and garlic powder to season the ground turkey meat. You could also add paprika, oregano, onion powder, or a hit of hot sauce to taste.Ground Turkey. To create a lower-calorie taco salad recipe that still packs restaurant-worthy satisfaction, I used ground turkey. It’s equally as delicious here as season ground beef! The best taco meat!

Romaine Lettuce. The crisp and fresh base for our salad. Romaine lettuce is high in minerals and low in calories, making it ideal for this slimmed-down salad. I prefer it over iceberg lettuce.Black Beans. A true super food! Black beans have been shown to be beneficial for cholesterol, are rich in fiber and protein, and are very low in saturated fat. They give the salad a creamy element and make it more satisfying. (My Instant Pot Black Beans would be perfect here; canned work too of course.)

Corn. I used convenient canned Mexican-style corn and loved the additional flavors it added to the salad.Tomatoes. A handful of cherry tomatoes, grape tomatoes, or chopped roma tomatoes adds bursts of flavor and vitamin C.Avocado. The creamy, nutrient-packed ingredient that we all love! Avocado adds oodles of vitamins and omega-3 fatty acids.Cilantro + Green Onions. For a bit of bite and added flavor.

Cheddar Cheese. I went lighter on the cheese quantity, so using an extra-sharp cheddar helps make sure you can still taste it in every bite.Greek Yogurt + Salsa. So simple but so delish! To make the BEST healthy taco salad dressing, simply mix together your favorite salsa with plain nonfat Greek yogurt, my healthy substitute for sour cream. Greek yogurt is high in protein and has calcium too.

The Directions

Storage Tips

To Store. Once assembled and dressed, the salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 2-4 days in the fridge.To Reheat. Leftovers of the seasoned ground turkey may be warmed in the microwave, in a covered container, until steaming.To Make Ahead. Chop the veggies and cook the turkey in advance, storing them individually in the refrigerator. You can quickly assemble individual portions and add any other toppings you desire throughout the week.

Recommended Tools to Make this Recipe

Baking Sheets. These are an invaluable tool for your kitchen. I use them to bake up the tortilla strips in this recipe.Measuring Cups. An ideal way to measure AND mix your ingredients for salad dressing, without getting another bowl dirty. Plus, they can go in the microwave and dishwasher.Skillet. For cooking up all of that perfectly seasoned ground turkey.

So pour yourself a Skinny Margarita because tonight is taco (salad) night! Or use this vegetarian Mexican Salad recipe.

My favorite toppings are tortilla strips (or tortilla chips; my sister uses Doritos) and additional avocado, or jalapeño.To mix it up, try chopped red onion (or better yet, Pickled Onions), queso fresco, pico de gallo, fresh corn, mushrooms, bell peppers, black olives, Roasted Sweet Potatoes, sliced jicama, Homemade Guacamole, or toasted pumpkin seeds.