SAMSUNG CAMERA PICTURES

You know that boring taco salad you are used to ordering at the local Mexican restaurant near you? You know the one, shredded lettuce, bland, dry taco seasoned meat, some cheese and way too much sour cream? Yeah, that one. I decided why don’t we kick that up a notch? Why don’t we add not only some flavor, but also some fiber? Why don’t we make the best taco salad ever that not only tastes good but is good for us.

Well, I did it for you. You’e welcome America.

This elevated taco salad is loaded with roasted kale, cilantro lime quinoa, ground turkey cooked with Mexican spices, fire roasted corn, red onion, tomatoes, cotija cheese and topped off with my adobo lime dressing.

I’m telling you, you won’t ever order another boring taco salad out.

Serves 4

Macros for salad excluding dressing

418 calories

14 fat | 42 carb | 34 protein | 6 fiber

Macros for Adobo lime dressing

Serves 4

42 grams per serving

30 calories per serving

0 fat | 2 carb | 5 protein

Taco Salad

This elevated taco salad is loaded with roasted kale, cilantro lime quinoa, ground turkey cooked with Mexican spices, fire roasted corn, red onion, tomatoes, cotija cheese and topped off with my adobo lime dressing. 
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

Taco Salad

  • 1 cup white quinoa
  • 4 cups kale
  • 1 lb 93/7 ground turkey
  • 1 cup whole kernel corn
  • 1 roma tomato diced
  • 1 small red onion diced
  • 2 oz cotija cheese crumbled
  • 1 handful cilantro chopped
  • 1 lime juiced
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp chili powder
  • 3/4 tsp salt divided

Adobo Lime Dressing

  • 6 oz fage greek yogurt
  • 2 tbsp diced chipotle peppers in adobo I used La Costena
  • 1 lime juiced
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1-2 tbsp water

Instructions
 

For the taco salad

  • Start by cooking the quinoa. When it is finished, add the juice of the lime, 1 tsp cumin, cilantro and 1/2 tsp salt.
  • Spray the kale with olive oil spray and roast in the oven at 350F for 5-10 minutes .
  • In a pan sprayed with cooking spray, cook the ground turkey until cooked thoroughly. Add the spices and remaining salt.
  • Cook the corn in a pan with olive oil spray until golden.
  • Divide the ingredients up amongst 4 bowls. Kale, quinoa ground turkey, corn, red onion, tomatoes and then top each bowl with 1/2 ounce cheese.
  • Add dressing and top with cilantro.

Adobo Lime Dressing

  • Add the ingredients to a food processor and blend. Add enough water until desired consistency. I like my thicker with one 1 tbs water.

Share and Help Others Improve Their Health!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating