Taco Salad garnished with Guacamole, baked chips, sliced hot peppers, lime wedges.

Healthy Taco Salad

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings
  • Category: dinner, lunch
  • Cuisine: mexican


This healthier version of the classic Taco Salad is lower in calories but definitely not in taste! Homemade dressing, homemade chips and all the deliciousness you want in a taco! Add some guacamole, salsa, cilantro, slice jalapenos and you have yourself a Mexican fiesta!


The Baked Tortilla Chips:

  • 3-4 Tortillas* (1 per person)
  • Olive oil spray or EVOO (Extra Virgin Olive Oil)
  • Spice blend: 1 Tsp garlic powder + 1 Tsp smoked paprika + 1 Tsp ground Cumin (makes 4 tortillas)
  • Sea Salt

For the Dressing:

  • 1/2 cup fat free greek yogurt
  • 1/4 cup salsa
  • 1 TBSP taco seasoning
  • The juice of one lime
  • 2 TBSP fresh cilantro, chopped

For the Salad

  • 1 Pound of either ground chicken, ground turkey, ground beef or ground pork
  • 1 small onions, diced
  • 2-3 TBSP taco seasoning
  • 1/2 Cup salsa
  • 8-10 Cups chopped romaine lettuce
  • 1 large bell pepper, seeded and chopped
  • 1 large tomato, seeded and chopped
  • 4 green onions, chopped
  • 1 handful fresh cilantro, chopped
  • Optional: sliced fresh jalapeno peppers


For the Baked Tortillas:

  1. Pre-heat the oven to 425.
  2. Line 2 baking sheets with parchment paper.
  3. Using kitchen scissors or a knife, cut up each tortilla* into 8 wedges.
  4. Lightly spray with olive oil spray or lightly brush with EVOO, sprinkle with spice blend and sea salt.
  5. Bake for 5-7 minutes until crispy. (Watch carefully after  5 minutes they can burn quickly). They will crisp up even more as they cool.
  6. Set aside.

For the Dressing:

For a Chunky dressing: In a mason jar, combine the fat free greek yogurt, the salsa, the taco seasoning, the freshly squeezed lime juice, the chopped cilantro and salt & pepper. Shake up until everything is combined and store in the fridge until ready to use.
For a Creamy dressing: In a small blender or mini food processor, combine the ingredients listed above and blend until smooth. Store in the fridge until ready to use. (You could also use a hand held blender.)

For the Taco Meat:

  1. In a medium skillet over medium heat, add a drizzle of EVOO and the ground meat of your choice.
  2. Brown the meat for about 10 minutes.
  3. Add the chopped onions and cook for another 5 minutes until the onions are translucent.
  4. Add the taco seasoning and saute for about a minute to wake up the dried spices.
  5. Add the salsa, mix everything together and set aside.

For the Salad:

  1. In a large bowl, add 8-10 cups chopped romaine lettuce.
  2. Add the chopped peppers, tomatoes, green onions and cilantro.
  3. Drizzle about 3/4 or your dressing and mix everything together.
  4. Add the taco meat, mix everything together.
  5. Divide into bowls, drizzle with remaining dressing, garnish with the baked tortilla chips.
  6. Optional: Garnish with guacamole, salsa, fat free greek yogurt, slice jalapeno peppers and chopped cilantro.


*As I mentioned in my post, I tried a lot of different tortillas and the ones I recommend are the Brown Rice Food for Life. They are the ones I find bake up the crispiest. I find them in freezer section of the organic department of the grocery store. They thaw quickly so just leave them out a few minutes them chop them up to make your chips.

Keywords: taco, taco salad, healthy taco salad, mexican food