Let me let you in on a little secret. Eating healthy doesn’t have to be hard or complicated. I think there’s this misconception that cooking your own meals is time consuming. But if you observe those who eat healthy, you’ll notice most of us have a handful of staple foods we rotate and those meals are, in fact, pretty simple and easy to whip up in a jiffy. I know what it’s like to be hungry, or should I say, HANGRY. When that happens, most of us aren’t in the mood to cook, and it’s during those moments we may grab something convenient but not so healthy, which doesn’t do much for our hunger. I’m here to tell you that the vast majority of the meals I cook for myself throughout the week can be made in less than 30 minutes. In fact, this taco salad recipe I’m sharing with you today was made in, no joke, less than 10 minutes. This is precisely why I love taco salads and tacos so much. The meat cooks up so quickly. Also, disclaimer: I do not measure the spices I use. I’m so sorry! I cook with my eyes, mouth, and heart. The only time I use measuring spoons is when I bake. So hopefully that doesn’t throw you all off too much.
Ingredients:
- 112 grams or 4 oz of 93% lean ground turkey
- 1 tbsp of marinara sauce (I use Rao’s)
- 30 grams or 2 tbsp sour cream (I swear by Tillamook’s sour cream. I recently stumbled upon it and it tastes phenomenal!)
- 120 grams or approximately 4 oz of romaine lettuce
- 28 grams or 1 oz of tortilla chips
- 30 ml or 2 tbsp salsa
- Cilantro (the more, the better! I know I may be in the minority here but I live for cilantro)
Spices used:
- Pink Himalayan sea salt
- Freshly cracked pepper
- Onion powder
- Garlic powder
- Paprika
- Chili powder
- Cumin (my holy grail! I swear not adding the cumin makes a difference in the flavor profile of the dish)
Preparation:
Brown your ground turkey over medium heat and add your spices. Add your marinara sauce and mix it around until it absorbs into the ground turkey. Remove from heat.
You may be wondering why I add marinara sauce to my ground meat. I like adding marinara sauce to it because I feel it adds more depth of flavor and a bit of moisture to it.
Now, let’s assemble our taco salad. Chop up and add your lettuce, then your ground turkey, salsa, sour cream, and chopped cilantro. Arrange your chips around your taco salad. While I love cheese as much as the next person, I’ve found when I add sour cream that I don’t really need to add shredded cheese to my dish. It’s already so flavorful with just the sour cream in there. Plus, it helps minimize eating extra calories, when the meal itself is already so satisfying on its own.
This taco salad is a great meal to make during the week when you need a quick and easy meal to feed yourself and your family! I hope you’ll give it a try.
Nutrition facts per serving (serves 1): 401 calories, 23.7g fat, 24.4g protein, 24.9g carbs
Sara's Eats 