Taco Salad

An even healthier way to enjoy tacos, this recipe skips the taco shell and converts it to a fun salad!

VegetarianThis recipe is not vegetarian. No
TimetimeAbout 30 min.


  • 3 tablespoons olive oil
  • ½ small red onion, chopped
  • ½ pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 cup frozen corn kernels
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 6 cups chopped romaine lettuce
  • 1 large tomato, chopped
  • 3 tablespoons lime juice
  • 2 tablespoons chopped cilantro


1. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until tender and beginning to brown, about 10 minutes. Add the turkey, chili powder, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes. Add the corn and black beans, and gently toss together until heated through, about 3 minutes longer. Season with salt and pepper to taste and remove from heat.

2. Mound the lettuce and tomato on a platter. Top with the turkey mixture. Whisk the remaining 2 tablespoons oil, lime juice, cilantro, and ¼ teaspoon salt together, and drizzle over the salad. Serve.