I really enjoy tacos.
But tacos… they have all that cheese and grease… not to mention those super-delicious, but carb-loaded taco shells.
Fortunately for me, taco-stuffing tastes great on a salad! Add a little salsa and plain Greek yogourt (or caso fresco, if you’re down south), and you’ve got yourself a healthy “dressing” made for tacos, without all the heaviness that usually goes with taco-Tuesday.
If you really want, you can even have your shell to go with it. Just add a handful of salt-free nacho chips (Casa Grande is my locally-made favourite) and you’re on your way to a healthier well-balanced meal!
Now onto the recipe…
Veggie Taco Salad Recipe
- Taco mix:
- 2 Tablespoons Olive Oil
- 1 medium Bell Pepper, diced.
- 1 cup of cooked black beans or 1 additional medium Bell Pepper, diced (for low-carb)
- 1 medium Onion, diced
- 1/2 lb Mushrooms, sliced (about a can)
- 2 Tablespoons Chili Powder
- 1 teaspoon Garlic Powder or 1 clove of garlic
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- Salt, to taste (about 1/4 teaspoon)
- 2-3 large handfuls Mixed Greens (spinach or lettuce), rinsed and dried
- Salsa, to taste (optional)
- 1 heaping Tablespoon Greek Yogourt (optional)
- 1 handful of Low-salt Nacho Chips (optional)
- cutting board and knife
- frying pan and spoon
Heat the oil while you chop the onion. Add the onions to the oil when it’s heated, and continue to chop the other ingredients (multi-tasking!).
Add the mushrooms and peppers once the onions have started to sweat (turn clear) and throw in a dash of salt. This will draw out the liquids and add flavour.
Add the beans to the pan if you’re adding them, otherwise, make sure to double-up on the peppers.
Add the other seasonings once the peppers have started to sweat a bit.
Continue cooking the taco mix until the peppers are your preferred level of done-ness. I recommend waiting until all the liquid has cooked off and you’re left with a slightly gooey delicious taco mix.
Place a handful of lettuce on a plate and top with taco mix. Serve with a dollop of salsa and yogourt.