Go Back
+ servings

Healthy Taco Salad with Creamy Cilantro Lime Dressing

This healthy taco salad has it all: warm spiced meat, cool romaine lettuce, a slew of crunchy toppings and a Creamy Cilantro Lime Dressing. You’ll need to start by making a batch of the dressing—you can make it up to 1 week ahead. I like to set out all of the toppings and let my family build their own salad bowls (or you could do tacos instead!). You can choose whichever toppings you like (I go for everything!). For a vegetarian salad, swap out the meat for meat-free crumbles or 2 cans of drained and rinsed black beans. 
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: cilantro lime dressing recipe, healthy taco salad recipe, taco salad recipe
Servings: 4 people

Ingredients

Taco Filling

  • 1 tablespoon neutral vegetable oil, such as grapeseed or safflower
  • 1 pound lean ground beef (preferably grass-fed), or ground turkey
  • Salt and freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ cup water

Bowls (pick your toppings!)

  • 2 romaine hearts, chopped
  • Halved grape tomatoes
  • Fresh or frozen sweet corn
  • Thinly sliced radishes
  • Shredded cheddar cheese
  • Sliced avocado
  • Crushed tortilla chips
  • Creamy Cilantro Lime Dressing (recipe link in header)

Instructions

Make the taco filling

  • Heat the oil in a large skillet over medium-high heat. Add the ground beef, and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 4 to 5 minutes. Spoon off any fat. Add the chili powder, cumin and coriander. Cook, stirring, until fragrant, about 1 minute. Stir in the water, and cook, stirring often, about 30 seconds. Season with additional salt and pepper to taste.

Build the bowls

  • Pile the romaine into large serving bowls, and top with the taco meat. Add the toppings of your choice (everything for me, please!), and drizzle with the dressing. Serve additional dressing at the table.

Notes

Tips: 
  • You can use ground beef, bison, turkey or even chicken in this recipe, or you can go for meat-free crumbles or beans.
  • You'll need to start by making a batch of this Cilantro Lime Dressing. It can be made up to 1 week in advance, perfect for meal prep!
  • If you prefer, you can transform this salad into tacos by serving the meat in tortillas with the toppings.
  • You can also make nachos! Pile the meat and cheese onto tortilla chips and warm them in the oven until the cheese is melted. Add the toppings (I even add the romaine) and drizzle with the dressing. YUM.