Healthy Taco Salad
I was born and raised in Southern California sharing a strong appreciation for Mexican culture, including their incredible cuisine. The recipes that come from seaside towns and villages of Mexico remind me of Mediterranean-style cooking, using fresh, seasonal ingredients with perfectly balanced flavors. The ingredients I used for this taco salad replaces fried tortillas chips with baked blue corn chips, making a massive difference in the overall nutrition quality for the better. I braised canned black and pinto beans in a beef bone broth to saturate the chips once they are ready to be topped with the remaining ingredients. You can use a vegetable base broth if you prefer and plant-based meat options if the meat is not your thing. I made my own sour cream using Greek yogurt and a little bit of mascarpone. Within the sour cream whip, I added fresh cilantro and red onion to boost earthy flavors Enjoy the layered taco recipe!
1 tsp avocado oil
1 medium red onion diced
1 lb ground organic turkey breast or lean meat
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt and ground pepper
1 can black beans
1 can pinto beans
1/2 cup bone broth
1/2 cup Greek yogurt
2 tbsp mascarpone
1 bunch fresh cilantro finely chopped
7 oz bag baked blue corn tortilla chips
1 yellow bell pepper finely diced
1/2 cup shredded purple cabbage
2 firm-ripe avocados, cut into 1/2-in. pieces
3/4 cup sharp Cheddar cheese shredded
1/3 cup salsa Fresca (store-bought is just fine)
Fresh lime juice
Heat oil in a skillet over high heat. Add the ground meat and onion. Stir fry by breaking apart the pieces with a spatula until the meat is thoroughly cooked for about 7-10 minutes. Remove from heat and set aside.
Add the paprika, chili powder, sea salt, and ground pepper to the meat and mix well.
Gently heat the bone broth. Drain and rinse the beans. Add to the bone broth. Season with salt and pepper, simmer for 5 minutes. Set aside.
Whip the greek yogurt, mascarpone, 1 tablespoon of the fresh cilantro, and pinch of sea salt in a blender. Set aside.
Use a large dinner bowl and begin assembling the layered taco salad with baked blue chips, scoop the braised beans with a bit of liquid on top of the chips. Layer with the cooked ground meat, followed by the remaining ingredients. Top with cheddar cheese fresh cilantro and lime. Enjoy!