Healthy Taco Salad Recipe

Healthy Taco Salad Recipe

  • Makes: 8-10 Servings
  • Ready In: 30 mins
  • Prep Time: 15 mins
  • Cook Time: 15 mins

This salad is full of super healthy ingredients. It is an upside-down version of the traditional.  Use chopped romaine and cilantro as the base, not a pile of chips. This saves you hundreds of nutrient-sparse calories in exchange for nutrient packed herbs and greens. Making your own taco seasoning is super easy, reduces your exposure to preservatives, and is much more cost-effective than buying the mix.

As far as the health benefits, did you know that cilantro is a natural way to detoxify the body from heavy metals (found in many species of fish and packaged foods)? Cilantro is also high is iron, magnesium, and many phytonutrients. Tomatoes provide lycopene and vitamin C, a natural immunity booster. When possible, please source organic corn chips to reduce your exposure to genetically modified corn.

    Nutritional Information (per serving)

  • Calories: 379
  • Fat: 18g
  • Protein: 16g
  • Sodium: 779mg
  • Carbohydrates: 37g
  • Fiber: 6g
  • Sugar: 9g


  1. For the salad:
    Romaine lettuce, about 8 cups chopped or two 9-ounce bags
    Cherry or grape tomatoes, 1 pint, halved
    Red onion, 1 small
    Fresh or frozen corn kernels, 1 cup
    Grass fed ground beef, 1 pound
    Monterey Jack cheese, 1 cup, shredded
    Cilantro, 1 bunch, about 1 cup
    Organic tortilla chips, about 1 cup crushed
    Extra virgin olive oil, 1 tbsp
    For the dressing:
    Salsa, ¼ cup
    Sour cream, ¼ cup
    Mayonnaise, 1 tbsp
    Cumin, 1 tsp ground
    Dried basil, ½ tsp
    Chili powder, ½ tsp
    Lime juice, from ½ a lime
    For the taco seasoning:

    Cumin, ¼ cup, ground
    Chili powder, 1 tsp
    Garlic powder, 2 tsp
    Sea salt, 1/2 tsp


  1. Slice and dice:
    1. Chop red onion, cilantro (leaves and tender stems only), and romaine lettuce. Halve cherry tomatoes.
    Prepare the creamy cumin-lime salad dressing:
    1. Whisk together all ingredients listed under “for the dressing”.
    Cook the meat mixture:
    1. Heat a medium or large skillet over medium-high heat for about 5 minutes.
    2. Add 1 tbsp extra virgin olive oil and heat an additional 30 seconds, until oil shimmers.
    3. Set aside 1 tbsp diced red onion for garnish. Add remaining onion and corn kernels to skillet. Saute for about 1 minute, just to allow onions to “sweat”.
    4. Add ground beef and all ingredients listed under “for the taco seasoning”.
    5. Brown beef, corn, onion, and spices for about 5 minutes, until cooked through. Turn off heat.
    Build your salad:
    1. Toss chopped romaine and cilantro with creamy cumin-lime dressing. Divide equally among plates.
    2. To each plate, add ¼ of the meat mixture, ½ cup halved cherry or grape tomatoes, and ¼ cup shredded Monterey jack cheese.
    3. Garnish with a sprinkling of crushed tortilla chips and reserved red onion.
    • Cooking the beef with corn and onion bulks it up, which definitely helps stretch a dollar. It also makes you feel as though you are getting a larger portion of beef!
    • Is your toddler anti-lettuce? So is mine. I substituted half an avocado for the lettuce.
    • If you're taking this to a potluck, serve the tortilla chips on the side so they don't get mushy before everyone digs in.

Katie is a reformed junk food junkie who is now hoping to change the way parents feed their children. After switching to a mostly organic, whole foods diet, Katie felt relief from the symptoms of a debilitating autoimmune disease. Along the journey, Katie discovered a passion and a talent for all things culinary. You can find more of Katie’s creative recipes, tips, and techniques at The Health Food Junkie.

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