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Low Fat Taco Salad with Chunky Avocado Tomato Salsa photo

Low Fat Taco Salad with Chunky Avocado Tomato Salsa

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.
Course Lunch or Dinner
Cuisine Mexican Inspired
Keyword avocado, healthy eating, taco salad
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 464 kcal
Author Barry C. Parsons

Ingredients

For the seasoning mix together:

  • 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

For the seasoned beef

  • 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

For the salad bowls

  • 4 whole wheat 7 inch tortillas
  • olive oil

For the salsa

  • 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

You will also need

  • shredded romaine lettuce
  • low fat cheddar cheese grated
  • low fat sour cream optional

Instructions

  1. Mix a lll of the seasoning ingredients together well.
  2. In a large skillet heat the 2 tbsp olive oil.
  3. Add and brown the ground beef with the garlic salt and pepper.
  4. When the beef is browned add the tomato paste, molasses and seasoning mix (minus 1 tsp)
  5. For the salsa, coarsely chop the tomatoes, peppers, onions and avocado before tossing wight he rest of the salsa ingredients and the reserved seasoning.

To prepare the Taco Bowls

  1. 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.
  2. 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.
  3. Cooked red kidney beans make a nice addition to this salad too if you prefer.