Tipps in the Kitch

Turkey Taco Salads

by

And, i’m back in the game!

Turkey Taco Salads are one of my favorite go-to’s when I want to eat something easy, healthy, delicious (and low-carb!).  They are fast to prepare and the ideal lunch prep or busy weeknight meal.

I’m home from Colorado, and although i’m having serious vacation withdrawals, i’m somewhat happy to be home.  It’s always nice to sleep in your own bed again and get back into a daily routine.  My goals for this month are to eat healthy, workout 4-5 times a week, limit my stress, and maintain a solid work/life balance.  December was a little tough for me i’m not going to lie– work was crazy crazy busy, I had a few too many social obligations, and I was still trying to keep up with my blog on the side.. all of which became a little overwhelming.  Needless to say, I desperately needed the time away to relax, enjoy family time, and just not stress about anything!

Turkey Taco Salads

When i’m having trouble thinking of what I want to meal prep for the week, I pretty much always turn to Taco Salads.  One of my favorite things is using salsa as the dressing- any excuse to sneak salsa into a meal and i’m in. But really, it’s so delicious and also a much healthier alternative to dressing.  I love alllllll the toppings, but feel free to mix it up however you’d like!

Some of my favorite toppings include:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed Tortilla Chips
  • Lime Wedges

If you are prepping these for lunches, divide the lettuce and toppings into 6 Meal Prep Containers, however, make sure to store the turkey meat separately so the lettuce doesn’t get soggy.  All you’ll have to do is quickly heat up the meat before assembling your lunch.

Enjoy!!

Print
Turkey Taco Salads

Turkey Taco Salads

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4–6 1x
Print Recipe
Scale

Ingredients

  • Avocado Oil
  • 1 lb ground turkey
  • 1 c diced yellow onion
  • 2 garlic cloves, minced
  • 1/2 jalepeno, seeded and finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 c red salsa
  • 8 c chopped romaine

OPTIONAL TOPPINGS:

  • Cilantro
  • Avocado
  • Cherry Tomatoes
  • Black Beans
  • Red Onion
  • Salsa
  • Crushed tortilla chips
  • Lime Wedges

Instructions

  1. Heat a few T of avocado oil in a large skillet. Once oil is hot, add onion, garlic, and jalapeño. Saute for 2-3 minutes.
  2. Add ground turkey to skillet, and cook, continuing to break up until turkey is cooked through and no longer pink. Add salsa and spices to turkey and stir to combine.
  3. To assemble, toss romaine with a little avocado oil, salt, pepper, and lime juice. Top with ground turkey mixture and toppings of choice.
  4. Serve with a dollop of salsa and lime wedges.
Recipe Card powered by

Easy Beef Taco Salads

by

Easy Beef Taco Salads

Taco Tuesday is a real thing, people.  Any excuse to get together with friends, eat tacos, and cruise into Hump Day is a good day if you ask me.  I consider tostadas, taco salads, and taco bowls to be part of the #tacotuesday family, so I hope you all are okay with that.

These Beef Taco Salads with Cholula Lime Dressing are seriously such a easy mid-week go to and they are always delicious. The entire meal can be prepped and on the table in less than 30 minutes.

Only three easy steps required:

Step 1: Prepare Dressing by whisking all ingredients together in a bowl; store in fridge.

Step 2: Saute your onion and garlic, then brown your beef and add all of the spices.

Step 3: Assemble the salads in the following order: Romaine, tomato, watermelon radish, jalepeno, avocado, ground beef, cilantro, green onions, cholula lime dressing, repeat!

Easy Beef Taco Salads

Can we talk about this Cholula Lime Dressing for a minute? I’m talking the easiest and best dressing to keep around.  Simply throw it all in a bowl and whisk it, whisk it good.

Zesty. Garlicky. Light. Delicious, and goes well with salads, tacos, eggs, tosadas, etc.  Keeps well in the fridge for a few days.

These taco salad bowls are absolutely perfect for busy weeknights because the meat and dressing can be prepared ahead of time and all you will have to do is re-heat the meat and assemble the bowls.  It’s still super fast if you don’t prep the meat/dressing ahead of time, I just wanted to give you the option.  Also, feel free to use ground turkey in place of the beef if you prefer, however, keep in mind you may need a little additional seasoning.  These taco salads are also great for lunch meal prep, just make sure to store the meat separately so it doesn’t get soggy.

I’d highly suggest serving with a few tortilla chips on the side to add a little crunchy crunch to the mix.

Print
Easy Beef Taco Salads

Easy Beef Taco Salads

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 1x
Print Recipe
Scale

Ingredients

For the beef:

  • 2 T olive oil
  • 1 lb grass-fed ground beef
  • 1/4 yellow onion, diced
  • 5 cloves garlic, minced
  • 1/2 tsp cumin
  • 2 T chili powder
  • 1/2 tsp paprika
  • 1/2 tsp salt, more to taste
  • 1/4 tsp ground black pepper

For the Salad:

  • 6 c Chopped Romaine
  • 1/2 c cherry tomatoes, halved
  • 1 avocado, diced
  • Fresh Jalepeno, sliced
  • Watermelon radish, sliced
  • Lime wedges, for serving
  • Tortilla chips, for serving (optional)
  • Green onions, for serving
  • Salsa, for serving

CHOLULA LIME DRESSING (OPTIONAL: can also use salsa as dressing)

  • 1/4 c extra virgin olive oil
  • 1 T Cholula Hot Sauce (I used Chili Garlic but the Original is also delicious)
  • salt and pepper to taste
  • 2 T fresh lime juice
  • 2 T chopped cilantro

Instructions

  1. In a small bowl, combine all dressing ingredients and whisk together; set aside.
  2. Heat the oil in a skillet over medium-high heat, add onion and garlic and sauté for 2-3 minutes.
  3. Add the meat and cook, breaking up with the back of your spoon until cooked and no longer pink. Drain any excess grease and add spices.  Stir to combine. 
  4. To assemble the salads, place 2 c chopped romaine into serving bowls, followed by ground beef and toppings of choice.
  5.  Drizzle with dressing, cilantro, green onions, and serve with lime wedges and tortilla chips. 
Recipe Card powered by

tippsinthekitch