Low Fat Taco Salad with Chunky Avocado Tomato Salsa. A lightened version of taco salad, using a crisp baked tortilla bowl, lean seasoned beef and a delicious homemade salsa.
If you’re looking for fun food for the family that’s also a great healthy eating chose, this low fat taco salad is the answer. You can use any lean ground meat you like, beef, pork, chicken or turkey and it’s just as delicious.
The low fat taco salad bowls are made from whole wheat tortillas that are simply brushed with a little olive oil and slowly oven baked to make them crispy. Our kids just love them and will eat any salad we ever make, if its served in one of these favourite tortilla bowls. I’ll bet your’s will too.
Originally published on February 22, 2010
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If you love this sort of meal be sure to check out this delicious recipe for Mexican Spiced Chicken and Lime Salsa Salad.
- 2 tbsp chili powder
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp dry oregano
- 1/2 tsp cinnamon
- 1/2 tsp red pepper flakes or more for a spicier seasoning
- 2 tbsp olive oil
- 1 pound extra lean ground beef or chicken
- 2 cloves minced garlic
- season with salt and pepper
- 3 tbsp tomato paste
- 1 tbsp molasses
- seasoning from above minus 1 teaspoon
- 4 whole wheat 7 inch tortillas
- olive oil
- 2 small tomatoes
- 1 small red pepper
- 1 avocado
- 1/2 small red onion
- 1 clove minced garlic
- finely grated zest of one lime
- juice of one lime
- 1/4 cup chopped fresh cilantro
- season with salt and pepper
- 1 teaspoon reserved seasoning
- shredded romaine lettuce
- low fat cheddar cheese grated
- low fat sour cream optional
Mix a lll of the seasoning ingredients together well.
In a large skillet heat the 2 tbsp olive oil.
Add and brown the ground beef with the garlic salt and pepper.
When the beef is browned add the tomato paste, molasses and seasoning mix (minus 1 tsp)
For the salsa, coarsely chop the tomatoes, peppers, onions and avocado before tossing wight he rest of the salsa ingredients and the reserved seasoning.
Very lightly brush or spray both sides of the tortillas with olive oil and fit into small oven safe bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.
Fill the crispy tortilla bowl with shredded romaine lettuce. Top with the seasoned ground beef. Top the beef with low fat shredded cheddar cheese and the salsa. Top with a little sour cream and garnish with fresh cilantro.
Cooked red kidney beans make a nice addition to this salad too if you prefer.
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