Taco Salad
Taco Salad
Recipe by Fran Allen
Ingredients
25
Time
30m
Serves
4
This is one of my go-to summer recipes. Crispy lettuce, cool and refreshing dressing and satisfying spiced beef. This low effort meal is refreshing while also being hearty and filling. It’s a great meal prep for the week or make for those busy weeknights. My favorite part is the creamy cilantro, lime dressing.
Gluten-Free
Kid-Friendly
30-Minute Meal
Ingredients
4 oz
Plain Greek Yogurt
2 tsp
Lime Juice
1/8 tsp
Cumin
1/4 tsp
Chili Powder
1/4 tsp
Garlic Powder
1/4 tsp
Kosher Salt
1/4 tsp
Black Pepper
4 Tbsp
Fresh Cilantro
1 lb
Lean Ground Beef
1/2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Cumin
1 Tbsp
Chili Powder
1 Tbsp
Garlic Powder
1 tsp
Oregano
1 tsp
Ancho Powder
1 tsp
Sea Salt
1/2 tsp
Black Pepper
2 heads
Romaine Lettuce
cleaned and chopped
1/2 cup
Tomatoes
diced
1/2 cup
Radishes
sliced
1
Avocado
sliced
1/4 cup
Red Onion
finely sliced
1/2 cup
Cheddar Cheese
grated
1 cup
Tortilla Chips
broken into smaller pieces
1/4 cup
Cilantro
chopped
Instructions
1
In a Blender combine the yogurt, lime juice, cumin, ⅛ teaspoon cumin,¼ teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper and 4 Tablespoons fresh cilantro. Blend until smooth and slowly add 1-2 Tbsp of cold water if needed.
2
In a skillet on medium heat add your olive oil and beef. Cook until browned and cooked through, drain any excess fat from the pan and add your remaining spices and continue to cook until spices are fragrant. Set aside until read to assemble your salads.
3
Layer lettuce among individual plates. Top each with chips, beef mixture, cheese, tomatoes, radishes, avocado, red onion and a drizzle of the dressing. Add chopped cilantro on top and serve immediately.
4
Notes: You may substitute a leaner ground meat like Turkey or chicken if you wish. Skip the spice. If you’re not a fan of spicy food, feel free to leave out the jalapeño and chili powder. Make it ahead. If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat!
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
