This Quick and Healthy Taco Salad has all the flavors of your Tex-Mex favorites on a bed of crispy lettuce. It’s gluten-free, sugar-free, and low-carb!
When I first started to pay attention to my health, I always used to just crunch through a mouthful of lettuce at the beginning of a meal to get it out the way. It took a lot of experimenting – and a lot of inspiring meals at restaurants around London – to get to the point where I knew how to properly use lettuce in a delicious and nutritious meal.
Now, I can’t wait to add that fresh, raw crunch to my meals! With this recipe in particular, I love to take a leaf from Southeast Asian food cultures and make each mouthful into a lettuce cup with a scoop of meaty, Tex-Mex flavor on top.
Enjoy this salad for breakfast, lunch, or dinner; I recommend it with a cold beer, because by swapping the tortilla for lettuce we’ve cut out most of the carbs, haven’t we?
Is This Taco Salad Healthy?
Generally, this is a good choice of meal if you’re looking for something gluten-free, low-carb, and sugar-free.
This salad is packed with nutrient-dense veggies, like lettuce (fiber, vitamins A and K), cherry tomatoes (vitamins C, A, antioxidants), and avocados (healthy fats, fiber, potassium, antioxidants). Salsa verde is usually made from tomatillos, garlic, and cilantro, making it low-calorie and rich in vitamins, particularly vitamin C.
The corn provides fiber, vitamins like B1, and essential minerals like magnesium. It also adds some healthy complex carbohydrates to the salad, so if you’re on a keto diet, you can either use half an ear of corn or omit it entirely.
Where Are Lettuce Wraps From?
While not necessarily traditional to Tex-Mex cuisine, the concept of using lettuce cups for scooping food is deeply rooted in Chinese cuisine and has been widely adopted across Southeast Asia.
In China, the dish is called san choy bow, and it’s usually ground pork or chicken mixed with veggies in a savory brown sauce and bundled up in a lettuce leaf. The tradition of using lettuce cups has also been embraced in countries like Thailand and Laos; in these regions, you’ll find dishes such as larb or laab, which is a seasoned meat salad commonly served in lettuce leaves.
However, it’s important to note that with the extensive history of lettuce cultivation and its use in various cultures around the world, there is no one culinary identity attached to lettuce wraps. And when they taste this good, it’s no surprise that they’re popular all across the globe!
How To Make Ahead and Store
To prepare it in advance, chop the veggies (but not the avocado) ahead of time and store them in an airtight container in the refrigerator for up to 4 days. You can also cook and season the ground beef in advance, and store it in the refrigerator in a sealed container for up to 3 days. Only dress the salad when you’re ready to serve it and don’t cut the avocado in advance or it will turn brown.
Once the salad has been assembled, leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days, just remember that the longer you leave it, the soggier the ingredients will become, and the more browned the avocado will turn.
Serving Suggestions
I love to make my own Tortilla Chips to crumble up over the salad for extra crunch, and if you want to omit the store-bought salsa verde, you should try making your own Tomatillo Salsa instead! I also love this Fajita Seasoning on the ground beef, but you can season it with whatever spices your heart desires.
For even more plant-powered flavor, consider adding some Fajita Veggies to the salad, and if you’re still hungry, I love whipping together some Healthy Chicken Enchiladas on the side.
Recipe
Ingredients
- 3 cups crunchy mixed lettuce
- 1/2 lb ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt to taste
- 1 cup cherry tomatoes sliced
- 1 ear corn cooked and kernels cut off the cob
- 1/2 avocado cubed or sliced
- 1/4 cup sour cream
- 3 tablespoons salsa verde
- 2 tablespoons olive oil
- 2 tablespoons spring onion thinly sliced
- 1/2 lime
Instructions
- In a frying pan on medium-high heat, break up your ground beef and cook it for 2 minutes or until it begins to brown. Add chili powder, cumin, garlic powder, onion powder, and a pinch of salt, and continue to cook for a few more minutes or until the beef is fully cooked and the spices are fragrant. Set aside to cool.
- Once the beef is cool, lay down the lettuce on a plate, then the cherry tomatoes, spring onion, beef and corn kernels.
- Add the avocado and dollop on the sour cream.
- Drizzle on the salsa verde, olive oil, and lime juice. Serve and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I know a lot of salads. So, I do not know about Taco Salad. According to your recipes, I do not have avocado. Can I change to another fruit?
See below a few fruits suggestions to use instead of Avocado:
1. Mango: Diced fresh mango can add a touch of sweetness and tropical flavor to your taco salad.
2. Pineapple: Chopped pineapple can provide a tangy and sweet taste while adding texture to the salad.
3. Papaya: Diced papaya brings a mildly sweet flavor and a soft texture similar to avocado.
4. Pomegranate seeds: For a burst of tartness and a pop of color, sprinkle pomegranate seeds on top of your taco salad.
Remember that these fruits will change the overall flavor profile of the taco salad, making it slightly sweeter and fruitier. I recommend instead using one of the below:
1. Guacamole: If you have access to guacamole, it can serve as an alternative to fresh avocado, while still providing the creamy texture and flavor that avocados bring to a taco salad.
2. Sour cream or Greek yogurt: For a creamy texture similar to avocado, you can use sour cream or plain Greek yogurt. This will add a tangy flavor to your taco salad.
3. Olives: Sliced black or green olives can be used as a replacement for avocado to add healthy fats and a unique taste to your taco salad.
4. Roasted or grilled vegetables: You can add roasted or grilled vegetables like zucchini, bell peppers, or mushrooms to your taco salad for a flavorful and delicious alternative to avocado.