About 10 years ago there was this brief misguided time where I gave up carbs. I know right? It was unpleasant and I put the weight back on. But, on the plus side I started making homemade taco salad, and have been making it every since.
The healthy version: turkey meat and greek yogourt.
You can adjust this recipe to be as healthy or as bad for you as you like. For the full figure version use ground beef, lots of chips and sour cream, for the version pictured above I used healthy swaps like extra lettuce, ground turkey and Greek yogourt. And you don’t have to give up pasta or bread to enjoy it.
Taco Salad Recipe
(serves 2-3)
First prepare all the ingredients so you can assemble the salad. If you haven't cooked your taco meat yet, you can do this while you prep vegetables.
Wash the lettuce and cut into small bite sized pieces. Divide between large shallow bowls. Wash and dice the tomatoes and sprinkle on top of the lettuce. Grab yourself some taco chips and gentle crush on top of the tomatoes. Grate the cheese if you haven't already and chop the avocado.
When the taco meat is ready, divide between the bowls. Top with cheese, salsa, yogourt and avocado.
(note: caloric estimates are based on turkey and greek yogourt)
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