healthy taco salad ~ overhead view of salad with dressing
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5 from 1 vote

Healthy Taco Salad

This Healthy Taco Salad has all the bold chipotle flavors of classic tacos but healthier, in salad form. 
Course: Main Course
Cuisine: Mexican
Keyword: skinny taco salad



  • ¼ cup salsa verde from the jar
  • 2 tablespoons cilantro
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dry spicy ranch seasoning
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons olive oil

Taco Meat (NOTE: your own favorite taco meat recipe can be used):

  • ½ pound lean ground beef OR turkey
  • 2 teaspoons vegetable oil
  • Salt and pepper to taste
  • ¼ cup chopped onion
  • 1 clove of garlic grated
  • 1 teaspoon chili powder
  • 1 chipotle pepper finely minced PLUS 1 teaspoon of adobo sauce from its can
  • ¼ cup tomato sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • optional sliced jalapeno


  • 4 cups lettuce or mix greens of your choice
  • ½ cup corn
  • ½ cup black beans drained and rinsed
  • 1 cup diced tomatoes
  • 1/2 cup bell pepper any color, chopped
  • 2 tablespoons cilantro finely chopped
  • 1 avocado diced
  • ¼ cup shredded sharp cheddar cheese
  • Tortilla strips crushed tortilla chips or Doritos (optional)


  • Heat the oil in a skillet then add the ground meat and season with salt and pepper.
  • Use a wooden spoon or spatula to break up the meat then add the onions and garlic. Cook the beef until it’s no longer pink then drain any excess fat.
  • Add the chili powder, finely minced chipotle pepper and adobo sauce and cook a couple more minutes then fold in the tomato sauce, vinegar and lime juice and continue cooking 10-15 minutes over medium low heat until the sauce reduces.
  • Divide the lettuce between two bowls (or all in one large bowl) then top with seasoned meat, corn, black beans, tomato, bell pepper and 2 tablespoons of cilantro. Feel free to add or substitute your favorite taco toppings. Lightly dress the salad then gently toss to combine and last stir in the avocado and garnish with cheese and (optional) tortilla strips or chips.