Hey guys, welcome to my kitchen! Today I’m going to show you how to make a healthy taco salad recipe. I am so excited about this taco salad because I have a very long, deep relationship with taco salads. My mom used to make a version with taco meat, cheddar cheese, iceberg lettuce, Fritos and Thousand Island dressing. The word salad might have been a bit of an exaggeration. This healthy taco salad is just as satisfying as that version that I used to eat as a kid, but it is far more nutritious and sorry mom, it is far more delicious! We’re going to start by making a creamy cilantro lime dressing. This dressing is so flavorful and it uses Greek yogurt as its base instead of mayonnaise. Then we’re going to cook some lean ground beef or you could use ground turkey or a meat-free crumble. And then, my favorite part, build some salad bowls. This healthy taco salad is packed with flavor, it’s packed with texture, it is fun to eat and it is fun to make. Speaking of which, I think it’s time to get cookin’. Let’s head to the kitchen. And don’t forget to hit that subscribe button below so you don’t miss out on any of my easy, family friendly, healthy, and naturally gluten-free recipes. Let’s go! First we’re going to make that creamy cilantro lime dressing. I love this dressing so much and it gets made right in the food processor. So I just started the blade and added half of a jalapeno pepper and a garlic clove. It’s going to give the dressing so much flavor! Now we’re adding cilantro, you can use the leaves and those tender stems as well as some scallions. Oops, forgot a piece there (laughs), pop the lid back on and just process this until the herbs are finely chopped. Give the sides a scrape. And then we’re adding Greek yogurt. This is going to give the dressing a delicious creaminess without weighing it down. I’m also adding honey for sweetness, water, some fresh lime juice, neutral vegetable oil, like a grape seed or a safflower. And then plenty of salt and pepper. Pop the lid back on and process this until smooth. The dressing is done! I’m just going to transfer it to a jar and pop it in the fridge. It can be refrigerated for up to a week so this is a great step to knock out on the weekend. Now for the meat! I’ve heated some vegetable oil in my skillet and added a pound of lean ground beef. However, you could also use turkey. You could use meat-free soy crumbles, or two cans of drained and rinsed black beans. Cook the meat until it’s browned, drain it of any fat, and now it’s time to spice it up. I have ground chili powder, cumin and coriander. Sprinkle the spices over the meat and then we’re going to cook the meat for about one minute longer to toast up those spices a little bit and really draw out all of their flavors. Last but not least I’m adding some water. This is a little trick to help to keep the meat nice and moist. All right, keep this warm while we get our toppings. I have shredded cheddar cheese, sweet corn, tortilla chips, sliced tomatoes, avocado and I’m using romaine lettuce instead of that iceberg lettuce that my mom used to use. It’s crispier, it’s crunchier, it’s healthier and it holds up really well in a taco salad. So here’s the fun part. You can just spread out all of the toppings and let your family and friends build their own salads. It’s fun, it’s interactive, and people get to eat what they want.
I like to go big and add it all. Now if there’s other toppings that you prefer, by all means, go ahead and make this recipe your own. And if you have young kids like I do, I do a deconstructed version for them where I pile all of the ingredients onto a plate and my little four-year-old can kind of pick and choose what she wants. Now for the dressing, my favorite part! You want to drizzle the salad with that creamy cilantro lime dressing. These taco salads are so vibrant and light and fresh and yet, oh man, they are so satisfying! I like to get in there and toss it all up so that that dressing evenly coats everything. You have the warm spiced beef, the cool and crunchy lettuce, those crisp tortilla chips, the sweet corn, the juicy tomatoes! This salad truly has it all. Thank you guys so much for tuning in. I can’t wait to hear what you think about this healthy taco salad recipe! I hope you give it a try! You can find a ton of other healthy, gluten-free recipes on my website or right here on YouTube. Don’t forget to hit that subscribe button and I will see you next time.
Healthy Taco Salad with Cilantro Lime Vinaigrette
Today on The Stay At Home Chef I’m telling you the best way to make my Healthy Taco Salad with Cilantro Lime Vinaigrette This formula has all that you cherish about tacos wrapped up into a sound tasty serving of mixed greens. We’re going to begin by marinating some chicken fingers. There’s a pound of chicken strips here in my bowl and I’ll include 1 tablespoon of olive oil, the juice from two limes and after that 1 teaspoon of bean stew powder 1/2 teaspoon of cumin and afterward 1/4 teaspoon every one of cayenne pepper, onion powder, garlic powder, and salt. Give this a fast mix together only enough to join it and after that we’ll save this while we prepare everything else including our cilantro lime vinaigrette. Spot 2 cups of cilantro leaves into a sustenance processor and include 1/3 some additional virgin olive oil, the juice from 1 lime and 1 tablespoon of red wine vinegar. Season it with 1/4 teaspoon of salt and afterward mix it together. Empty your dressing into a serving holder and afterward ensure that you have the majority of your fixings for your plate of mixed greens prepared to go. For fixings you’ll need cut red onion, corn, cut olives, red kidney beans, an avocado that we’ll cut up, and two roma tomatoes that will likewise cut up. Next it’s an ideal opportunity to flame broil up our chicken. You can do this on an outside barbecue or you can do it in a skillet on the stove. Today I’m utilizing my solid metal flame broil container. Get a substantial skillet or barbecue container warming over medium high warmth and shower it with nonstick splash so your chicken doesn’t stick. Lay your chicken strips directly in there and let them get cooking. The reason I utilize chicken fingers in this formula is on the grounds that they cook so quick. These will require just 2 to 3 minutes for each side. Flip them over and ensure the opposite side gets cooked too Once these are done we can assemble our serving of mixed greens. Begin with a bed of blended serving of mixed greens and after that extra a portion of your chicken, beans, corn, olives, tomato red onion, and avocado. mmm! That is one heavenly serving of mixed greens and it’s anything but difficult to make – you can locate the full composed formula in the video depiction Be certain to buy in to my channel and look at my other extraordinary video plans There’s more than 100 café quality plans you can without much of a stretch make at home so go look at them you’re going to adore them for the present however we’ll see you later!