Mexican
High-Protein Taco Salad
Ground turkey, a few beans, romaine, and tomato make a taco salad without a pile of chips. The carbs stay modest because there is no tortilla.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Turkey is the protein.
- Beans are a small scoop, not the base.
- No tortilla, so the carbs stay lower.
- Salsa does the seasoning.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the turkey with the salt, chili powder, and cumin until no pink remains and it is 165°F, about 6 minutes.
- 2
Stir in the beans just to warm them.
- 3
Divide the romaine and tomatoes among bowls.
- 4
Top with the turkey and beans.
- 5
Add the cheddar and salsa.
- 6
Serve immediately so the lettuce stays crisp.
Pro tips
- A half cup of beans is enough. More turns it into a different dish.
- Do not dress the lettuce ahead if you are packing it.
- Salsa is the dressing. You do not need a creamy one.
Easy substitutions
- Ground turkey
- Lean ground beef, cooked until no pink remains
- Cheddar
- Skip it for dairy-free
- Romaine
- Shredded cabbage
Storage and reheating
Storage
Keep the meat and the salad separate up to 3 days.
Reheating
Warm only the turkey. Use fresh lettuce.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 14 g
- Fiber
- 4 g
Moderate · Stovetop · Lower-Carb, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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