Low Fat Taco Salad
Discover the perfect fusion of bold Mexican flavors and guilt-free indulgence with this Low Fat Taco Salad! Loaded with lean ground turkey seasoned with low-sodium taco spices, crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, sweet corn, and protein-packed black beans, this vibrant dish delivers a wholesome punch with every bite. Topped with reduced-fat cheddar cheese, a creamy yet light Greek yogurt-salsa dressing, and a satisfying crunch of baked tortilla chips, this salad turns healthy eating into a fiesta of taste and texture. Ready in just 25 minutes, it’s a quick and easy meal perfect for busy weeknights or meal-prepping. Garnish with fresh cilantro and a squeeze of lime for the ultimate fresh finish. Whether you're watching your waistline or simply craving a nutritious twist on taco night, this low-fat taco salad is sure to please!
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Recipe Information
Ingredients
- 1 lb Ground turkey (lean, 93% fat-free)
- 1 packet Taco seasoning (low sodium)
- 0.25 cup Water
- 6 cups Romaine lettuce (chopped)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (chopped)
- 1 cup Black beans (rinsed and drained)
- 1 cup Corn kernels (fresh or frozen, thawed)
- 0.5 cup Reduced-fat shredded cheddar cheese
- 0.5 cup Plain non-fat Greek yogurt
- 0.5 cup Salsa
- 0.5 cup Baked tortilla chips (crushed)
- 0.25 cup Cilantro (chopped, optional)
- 1 Lime (cut into wedges)
Instructions
In a medium skillet over medium heat, cook the ground turkey until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
Drain any excess fat from the skillet, then add the taco seasoning and 1/4 cup of water. Stir everything together and let it simmer for 2-3 minutes until the seasoning is fully incorporated. Remove from heat and set aside to cool slightly.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, black beans, and corn.
In a small bowl, mix the plain non-fat Greek yogurt and salsa to create a creamy, low-fat dressing.
Add the cooked turkey mixture to the salad bowl and gently toss to combine.
Drizzle the yogurt-salsa dressing over the salad and sprinkle the reduced-fat shredded cheddar cheese on top.
Garnish with crushed baked tortilla chips, chopped cilantro (if using), and serve with lime wedges on the side for an extra zesty kick.
Divide the salad into four servings and enjoy your healthy, low-fat taco salad!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 362 mg | 120% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 35.5 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 949 mg | 73% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4334 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
