This Healthy Taco Salad is a vibrant, flavor-packed dish that’s as satisfying as it is nutritious. Crisp romaine lettuce, juicy cherry tomatoes, and creamy avocado mingle with seasoned ground turkey for a delightful mix of textures.
A zesty lime dressing ties it all together, adding a bright, refreshing finish. Best of all, it’s ready in just 25 minutes, making it perfect for busy weeknights or a quick lunch.
Every bite offers a balance of savory, tangy, and fresh flavors that will leave you feeling energized and satisfied.
The crunch of tortilla strips contrasts beautifully with the tender meat and smooth avocado, creating a symphony of textures.
Packed with protein and wholesome ingredients, this salad is a guilt-free way to enjoy your taco cravings. It’s a meal that’s as easy to make as it is delicious to eat!
Ingredients for Healthy Taco Salad
- For the Salad:
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup cooked black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional (for spice lovers)
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt, to taste
- Lime wedges, for serving
- For the Shiitake Taco “Meat”:
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari (or soy sauce as a substitute)
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the tortilla strips: Toss the tortilla strips with a drizzle of olive oil and a pinch of salt. Spread them evenly on the baking sheet and bake for 10–14 minutes, or until golden and crispy. Set aside.
- Make the Shiitake Taco “Meat”: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they brown and soften, about 3–4 minutes.
- Toast the walnuts: Stir in the crushed walnuts and toast lightly for 1–2 minutes, until fragrant.
- Season the mixture: Add the tamari, chili powder, and balsamic vinegar. Stir to combine, then remove from heat. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, layer the romaine lettuce, red cabbage, black beans, Shiitake Taco “Meat,” radishes, cherry tomatoes, avocado slices, and jalapenos (if using).
- Add the finishing touches: Drizzle with olive oil, sprinkle with sea salt, and add generous dollops of Cilantro Lime Dressing. Serve with lime wedges and extra dressing on the side.
Customize Your Taco Salad Toppings
Make this Healthy Taco Salad your own by adding or swapping toppings! Try crumbled queso fresco, roasted corn, or pickled red onions for extra flavor.
If you’re craving crunch, sprinkle on some toasted pumpkin seeds or crushed tortilla chips. For a creamy twist, dollop on Greek yogurt or a spoonful of guacamole.
Perfect Pairings for Serving
This salad is a meal on its own, but it pairs beautifully with a side of warm tortilla chips and salsa or a refreshing agua fresca.
For a heartier option, serve it alongside grilled chicken or shrimp. Don’t forget the lime wedges—they add a bright, zesty finish!
Quick Storage and Reheating Tips
Store leftover salad components separately to keep them fresh. The Shiitake Taco “Meat” can be refrigerated in an airtight container for up to 3 days.
Reheat it gently in a skillet before assembling your salad. Keep the dressing on the side and add it just before serving to avoid soggy greens.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-sliced mushrooms and pre-shredded cabbage to cut down on prep. Swap homemade tortilla strips for store-bought baked ones, or skip them entirely. For an even quicker dressing, blend store-bought avocado dressing with fresh cilantro and lime juice.
Equipment You’ll Need
This recipe is simple, but a few tools make it easier. Use a sharp chef’s knife for slicing veggies and a baking sheet for crisping the tortilla strips.
A medium skillet is perfect for cooking the Shiitake Taco “Meat,” and a blender or food processor will help whip up the creamy Cilantro Lime Dressing in no time.
Healthy Taco Salad
Ingredients
- 2 corn tortillas, sliced into strips
- Extra-virgin olive oil, for drizzling
- 1 medium head romaine lettuce, chopped
- 1 cup shredded red cabbage
- ½ cup cooked black beans, drained and rinsed
- 2 red radishes, thinly sliced
- ½ cup sliced cherry tomatoes and/or pico de gallo
- 1 avocado, sliced
- Jalapeno slices, optional
- Cilantro Lime Dressing, the creamy avocado variation
- Sea salt
- Lime wedges, for serving
Shiitake Taco “Meat”
- 1 tablespoon extra-virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and diced
- 1 cup crushed walnuts
- 1 tablespoon tamari
- 1 teaspoon chili powder
- ½ teaspoon balsamic vinegar
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the tortilla strips with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
- Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes. Stir in the walnuts and lightly toast for 1 to 2 minutes. Stir in the tamari and the chili powder. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
- Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, if using, and generous dollops of cilantro lime avocado dressing. Drizzle with olive oil and sprinkle with sea salt. Serve with lime wedges and extra dressing on the side.