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healthy-taco-salad

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!

INGREDIENTS

(Serves 2)

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)

Option:

Fresh lime juice

 

METHOD

Step 1
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.

Step 2

Add the paprika, chili powder, sea salt, and ground pepper to the meat and mix well.

Step 3

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.

Step 4

Whip the greek yogurt, mascarpone, 1 tablespoon of the fresh cilantro, and pinch of sea salt in a blender.  Set aside.

Step 5

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!

 

 

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