Attack of the Salad!!

I’m not the kind of person that makes a New Years resolution to get in shape or eat healthier. It would be like me saying I’m never going to drink again when I’m hungover. I’m just lying to myself.

I don’t think my eating is my problem anyways. I’m not as active as I should be!

Todays lunch is a healthier version of a meal normally high in fat and calories, and it’s just pretty.

Everything came together quick with the use of leftovers from Sunday’s tacos. We have tacos a bunch if you didn’t already know I included the recipe for Huck’s taco meat. He doesn’t like taco seasoning “It looks greasy!”. His recipe has less sodium and more flavor than normal taco meat!

Taco Salad Shells

Make 1 Shell

• 1 Tortillas Shell
• Cooking Spray

Preheat oven to 400 degrees. Warm tortilla in the microwave for 10-15 seconds so they are flexible. I do not have a special pan, so I used a oven safe bowl. Spray inside surface with cooking spray. Fit shell into pan/bowl making sure bottom is flat.

Bake for 10-15 minutes or until crispy. Allow to cool slightly before removing from pan.

Fill with toppings and serve.

Avocado Dressing

Makes about 1 Cup Dressing

• 1/2 Ripe Florida Avocado or 1 Ripe Haas Avocado
• 1/3 Cup Plain Greek Yogurt
• 1/4 Tbsp Low Fat Sour Cream
• Juice from 1 Lime
• 1 Jalapeno- Seeded and Chopped
• 1 Clove Garlic- Smashed
• 3 Tbsp Cilantro- Optional
• Salt and Pepper

Combine all ingredients together in a blender. Blend until mixture is smooth. Dressing will be thick. Add water or milk a tablespoon at a time for a thinner dressing.

Serve as a topping for salads, fish, tacos, or a dip for veggies.

Huck’s Taco Meat

Make enough meat for 10 tacos (We always have 1/4-1/2 meat leftover.)

• 1 tsp Oil
• 1 lb Lean Ground Turkey
• 1/2 Cup Red Onion- Chopped
• 2 Cloves Garlic- Chopped
• 1 Bell Pepper- Chopped
• 2 tsp Ground Red Pepper Powder- Optional (We like our food spicy)
• 1 tsp Ground Jalapeno Powder-Optional
• Salt and Pepper to Taste

Heat oil over medium heat. Add onions, garlic, and peppers. Add turkey and seasonings. Combined all ingredients. Cook until meat is brown. Drain meat if needed.

Serve and ENJOY!

For the salads, I prep the toppings while the shells were cooking.

I love cheese, and Cabot is one of my favorites!

I used La Tortilla Factory’s whole wheat tortillas. They’re only 100 calories, too!! Double Score! Way less fat and calories than a normal taco salad shell from a restaurant.

And one of my grocery store staples. These make a great snack, but today I sliced them up for an extra crunch from my salad.

The edges of my shell were a little dark, but they tasted fine.

I filled the bottom with Refried Beans and Huck’s Taco Meat

Top with lettuce..

And veggies. I used tomatoes, onions, peppers, and mushrooms.

Top with avocado dressing and enjoy!!

If you like this recipe, check out some of my other salad recipes.

Chopped Salad

Shrimp Tostadas

Tomato, Cucumber, and Onion Salad

Strawberry and Spinach Salad with Strawberry and Orange Dressing