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The California Table

California Cuisine with a Coastal Vibe

December 9, 2010 By Lisa Dearen 10 Comments

Taco Salad

Taco night is a favorite around here. But once the pre-holiday diet madness started, I figured no más tacos para mí.

Not so fast.

Inspired by a recipe in Women’s Health magazine, I whipped up this tasty taco salad that kept me satisfied long after the dish hit the washer.

I made a few modifications here and there based on my likes and what I actually had on hand. Instead of salsa I sautéed some onions and added cilantro. Women’s Health suggests adding a ½ cup chopped yellow peppers, which I don’t care for. But no matter what you do, this is the perfect everything-but-the-kitchen-sink kind of dish. And it lends itself nicely to leftovers.

Guess what I’m having for lunch today?!

Print

Tasty Taco Salad

Author Lisa Dearen

Taco salad turns Taco Tuesday into a grain-free zone.

Ingredients

  • 4 ounces ground turkey, prepared with packaged taco seasoning
  • 2-4 tablespoons reserved cooking liquid
  • ¼ cups black beans, drained
  • ¼ cup sautéed onions
  • 1 ½ cups chopped romaine lettuce
  • ½ cup chopped tomatoes
  • 2 tablespoons prepared guacamole
  • 1 tablespoon chopped cilantro
  • Tortilla strips (optional)

Instructions

  1. Chop all vegetables before measuring.
  2. Place all ingredients in a large bowl and stir lightly until combined.
  3. Add additional cooking liquid as desired for a salad-dressing effect.

Filed Under: Chicken & Turkey

Reader Interactions

Comments

  1. Jersey Girl Cooks says

    December 9, 2010 at 10:41 PM

    I love taco salads! Isn’t this the same as a naked burrito? LOL!

    Reply
    • Lisa says

      December 9, 2010 at 11:13 PM

      Ha! Naked burrito is a MUCH better name!

      Reply
  2. Aggie says

    December 12, 2010 at 6:32 AM

    This is how I like my taco salad (minus the ground turkey these days)! You are right, no need to pass up taco night when you have a salad like this. I love everything in yours and I think you’ve just inspired me to have a Taco Tuesday this week (my kids are new taco lovers!)

    Great blog! Came over from Jersey Girl Cooks! She’s one of my first blogging buddies…you’ve got yourself a great adoptor! 🙂

    Reply
    • The Gonzo Gourmet says

      December 12, 2010 at 11:16 AM

      Hi Aggie – Thanks for stopping by! So jealous your kids love tacos, I cannot convince little gonzo girl to even try one bite.

      Reply
  3. Tamara says

    March 29, 2011 at 5:07 PM

    I love tacos and have never thought to add veggies and make it kind of like fajita taco salad. Will definitely try this soon!!

    Reply
  4. Chuck says

    March 19, 2012 at 5:12 PM

    I like to make my own taco seasoning and keep it in a jar. You can reduced the sodium, and I like to make mine a little spicier.

    Reply

Trackbacks

  1. Tweets that mention Taco Thursday, Minus the Shell | The Gonzo Gourmet -- Topsy.com says:
    December 9, 2010 at 12:58 PM

    […] This post was mentioned on Twitter by The Gonzo Gourmet, The Gonzo Gourmet. The Gonzo Gourmet said: Tacos, hold the shell – check out this abs friendly lunch inspired by Women's Health magazine! http://fb.me/Ms9neXl7 […]

    Reply
  2. Oh my, such a waste | The Gonzo Gourmet says:
    January 7, 2011 at 3:18 PM

    […] Turkey taco filling that never made it into my favorite taco salad, since I opted to eat at Boudin Bakery […]

    Reply
  3. {recipe} Chicken & Bulgar Wheat Salad | The Gonzo Gourmet says:
    June 22, 2011 at 12:09 PM

    […] to my own devices, I’d probably prepare chili, tacos and split pea soup seven days a week. Today, though, to honor my epiphany, I needed something new. […]

    Reply
  4. Chicken & Buckwheat Salad - The California Table says:
    January 5, 2017 at 3:29 PM

    […] to my own devices, I’d probably prepare chili, tacos and split pea soup seven days a week. Today, though, to honor my epiphany, I needed something new. […]

    Reply

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