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–+ servings
A bowl of Healthy Taco Salad with ground beef, shredded cheese, cherry tomatoes, avocado slices, tortilla chips, lettuce, and dressing on the side.

Healthy Taco Salad Recipe

Bethany Galloway
This healthy taco salad has become one of my go-to meals when I want something quick, high in protein, and full of flavor. You’ve got spiced meat, creamy avocado, fresh crunch from the lettuce, and a smoky, tangy yogurt dressing that pulls everything together. Toss on a few chips for crunch, a handful of cheese - who said tacos had to come wrapped up in tortillas anyway?
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 4 Servings
Calories 415
Protein 31

Ingredients

For the taco meat:

  • 1 pound ground meat - lean beef or turkey
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons tomato paste

For the salad:

  • 1 head iceberg lettuce - shredded
  • 2 cups cherry tomatoes - halved
  • 1 cup pico de gallo
  • 1 avocado - sliced
  • To garnish: fresh cilantro, shredded cheese, tortilla chips, sour cream or Greek yogurt
  • Greek Yogurt Taco Salad Dressing

Pico de Gallo:

  • 1 cup cherry tomatoes - chopped
  • ¼ cup red onion - finely diced (1/4 of a large onion or 1/2 of a small one)
  • ½-1 jalapeno - seeds and pith removed, finely diced (skip if desired)
  • 1 tablespoon fresh cilantro - chopped
  • ½ lime - juiced
  • salt and ground black pepper to taste

Greek yogurt taco salad dressing:

  • 1 cup greek yogurt
  • 2 tablespoons lime juice - I juiced 1 lime
  • 2 tablespoons honey
  • ½ teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt

Instructions

For the taco meat:

  • Add the ground meat to a medium sized non-stick pan over medium-high heat.
    1 pound ground meat
  • Add the remaining taco meat ingredients and stir well.
    1 tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ¼ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 tablespoons tomato paste
  • Continue cooking until any excess liquid is re-absorbed (keeps it juicy!).

For the taco salad dressing:

  • Add all of the ingredients to a bowl or jar except the greek yogurt and mix well with a spoon. This helps the honey to mix instead of clumping.
    2 tablespoons lime juice, 2 tablespoons honey, ½ teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt
  • Add the yogurt.
    1 cup greek yogurt
  • Mix it together with a spoon or immersion blender, or if it's in a jar, place the lid on top and shake well to combine.
  • Use immediately or store in the fridge in a sealed container. Shake or stir before use.

For the pico de gallo:

  • Add the chopped cherry tomatoes, finely diced onion, finely diced jalapeno, chopped fresh cilantro, and lime juice to a bowl.
  • Mix well, and add salt and ground black pepper to taste,
    1 cup cherry tomatoes, ¼ cup red onion, ½-1 jalapeno, 1 tablespoon fresh cilantro, ½ lime, salt and ground black pepper to taste

Assemble the salads:

  • Grab 4 bowls - I like to use pasta bowls for salad. Add the shredded lettuce the bottom of each bowl followed by the halved tomatoes.
    1 head iceberg lettuce, 2 cups cherry tomatoes
  • Add ¼ cup pico de gallo to each bowl, along with ¼ of an avocado (sliced), taco meat, and any other garnishes you desire. Drizzle with taco salad dressing, and enjoy!
    1 cup pico de gallo, To garnish: fresh cilantro, shredded cheese, tortilla chips, sour cream or Greek yogurt, 1 avocado, Greek Yogurt Taco Salad Dressing

Notes

Nutrition information doesn't include extra garnishes like tortilla chips, cheese, sour cream, etc.
  • More heat: Leave some seeds in when you're chopping the jalapeños for the pico de gallo, or add a splash of hot sauce to the dressing.
  • Less heat: Make a separate pico de gallo without jalapeños for little ones or anyone who’s not into spice.
  • Make ahead: You can prep the dressing, pico, and taco meat a few days in advance. Just keep them in separate containers in the fridge.
  • Amazing leftovers: Any extra taco meat is great in wraps, quesadillas, or tossed with rice and beans. The salad dressing and pico de gallo also pair well with all sorts of other dishes.
  • Party-style idea: Set everything out in bowls and let people build their own taco salad bowls. Perfect for casual dinners or laid-back get-togethers.

Storage instructions

  • Meat: Store cooked taco meat in an airtight container in the fridge for up to 4 days.
  • Dressing: Keep the Greek yogurt dressing in a sealed jar or container in the fridge. Give it a good stir or shake before using.
  • Pico de gallo: Best eaten fresh, but it’ll keep in the fridge for up to 3 days.
  • Assembled salads: If you’ve already built the bowls, they’re best eaten within 24 hours so the veggies and chips don’t go soggy.

Nutritional Information

Calories: 415kcal | Carbohydrates: 39g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1502mg | Potassium: 1235mg | Fiber: 8g | Sugar: 24g | Vitamin A: 3008IU | Vitamin C: 49mg | Calcium: 167mg | Iron: 5mg