Description
This Skinny Taco Salad is a flavorful, low-calorie meal prep option featuring lean ground turkey seasoned with classic Mexican spices, served over crisp romaine lettuce with fresh pico de gallo, salsa, and creamy Greek yogurt. Quick to make and perfect for healthy lunches or dinners, it balances protein with fresh veggies for a satisfying salad bowl.
Ingredients
Protein & Vegetables
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 bell pepper, any color, diced
- 1 lb 93% lean ground turkey
- 3 cloves garlic, minced (about 1 1/2 tsp)
Spices & Sauces
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne red pepper (optional, adds heat)
- 2 tbsp salsa (your favorite)
- 1/3 cup no salt added tomato sauce
Salad & Toppings
- 8 cups chopped romaine lettuce
- 1/2 cup salsa (your favorite)
- 1/2 cup pico de gallo (store-bought or homemade)
- 1/2 cup plain Greek yogurt (or substitute sour cream)
- 1/2 cup shredded cheddar cheese (or Mexican blend)
- Lime wedges
- Freshly chopped cilantro
Instructions
- Heat the pan: Place a large nonstick pan over medium heat and add the olive oil, heating until shimmering.
- Sauté aromatics: Add the diced onions and bell peppers to the pan and sauté for 3-4 minutes until the onions are translucent. Add the minced garlic and cook for an additional 1 minute to release its fragrance.
- Cook the turkey: Add the ground turkey, breaking it apart with a wooden spoon as it cooks. When the turkey is halfway cooked, add the salt, black pepper, cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper if using. Stir well and continue cooking until the turkey is browned through.
- Add sauces and simmer: Stir in 2 tablespoons of salsa and the no salt added tomato sauce until fully incorporated. Lower the heat to a simmer and cook for 2-3 minutes to meld the flavors.
- Assemble or store: Remove the cooked meat mixture from heat and divide it evenly among four meal prep containers. Layer with 2 cups chopped romaine per container. Top each with 1/2 cup salsa, 1/2 cup pico de gallo, a dollop of 1/2 cup plain Greek yogurt, and sprinkle 1/2 cup shredded cheese evenly. Garnish with lime wedges and freshly chopped cilantro as desired.
Notes
- For extra heat, increase the cayenne pepper to taste.
- Substitute ground turkey with lean ground chicken or beef if preferred.
- Use sour cream instead of Greek yogurt for a richer dressing.
- Make your own pico de gallo by combining diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt.
- Serve immediately or store in airtight containers in the refrigerator for up to 3 days.