mexican

Healthy Taco Salad

Taco salads sound like a good choice, but they can have more than 1500 calories! We gave the classic taco salad a makeover that's light, healthy, and tasty.

Ingredients

  • 2 tsp. olive oil

  • 1 lb. raw 93% lean ground turkey

  • 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

  • ¼ cup water

  • Nonstick cooking spray

  • 8 (6-inch) corn tortillas, cut into strips

  • ½ medium ripe avocado

  • 1 Tbsp. lemon juice

  • 1 dash garlic powder

  • Sea salt (or Himalayan salt) (to taste; optional)

  • 6 cups shredded lettuce

  • 4 medium tomatoes, chopped

Instructions

  1. Heat oil in medium nonstick skillet over medium heat.

  2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

  3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

  4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

  5. Mash avocado in a small bowl with a fork.

  6. Add lemon juice, garlic powder, and salt (if desired); mix well.

  7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

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Homemade Guacamole

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This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.

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Ingredients

  • 2 cups mashed ripe avocado (approx. 2 large)

  • ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

  • ½ cup chopped onion, (approx. ¾ medium)

  • ¼ cup fresh lime juice (approx. 2 limes)

  • ¼ cup fresh cilantro, finely chopped

  • 2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

  • 1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

  • 1 Tbsp. extra-virgin olive oil

  • ½ tsp. sea salt (or Himalayan salt)

  • ¼ tsp. ground black pepper

Instructions

  1. Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

  2. Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

Recipe Notes

  • The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!

  • Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).