Happy Taco Tuesday! I don’t know about you, but the sunshine and warm(ish) weather we’ve been getting this past week has me STOKED for all the summer veggies coming our way. Since we’ve got some time til it’s officially Summer, I thought I’d share this bright and colorful taco salad to hold us over – perfect all year round (and great for weekly meal prep).
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WHERE ARE THE TACO SHELLS?
Um…so….yeah. This taco salad may not be topped with crumbled taco shells but it is packed with all of the amazing fillings you’d find in a regular ol’ taco.
If you were interested in adding some crunch, you could always grab a bag of grain-free tortilla chips (These guys carry my fave grain-free, sugar-free brand, Siete and you can get 25% off with this link) – but keep in mind, this will up your carb count if you’re trying to keep things low. Maybe save it for your Cinco de Mayo celebration!
THE SALSA IS HOMEMADE
I made this fresh salsa last summer with heirloom tomatoes. While you can use any tomato variety you wanna, I like the heirloom variety for the pop of color and slight variation in flavor.
You could always purchase a clean, fresh salsa from your local farmers market or grocery store if you don’t feel like slicing and dicing. Just make sure you read the label to ensure you’re not getting a bunch of junk you don’t need. Your taco salad (and body) will thank you!
I USE DIY TACO SEASONING (& SOMETIMES FETA)
I can’t for the life of me remember where I got the recipe for this DIY Taco seasoning. It was years ago and I’m pretty sure I’ve modified it through the years to suit our tastes so I guess I can take credit for the modifications.
But, while it’s an extra step, it does ensure my ingredients fit within my diet (we eat keto, which means no sugar – you won’t believe how many pre-made taco seasonings have sugar as one of the first ingredients!). Plus, once you make it, you can use it for several dishes (you only need a tablespoon or two for this one).
The other thing I do is switch up the cheese. If I’ve made taco salad for meal prep lunches, I’ll add cheddar cheese one day and feta another, just to change things up a bit.
SPINACH OR ROMAINE?
Your greens are a personal choice 🙂 I like to use spinach instead of romaine (which is what you typically see in a taco salad) because of the extra nutritional value – Spinach has lots of calcium, potassium, magnesium, vitamin A, vitamin K, and folate. Romaine is a lot more crunchy than spinach, but it’s not as high in folate, calcium and other nutrients.
TACO SALAD RECIPE
The recipe is below! Super easy to make and stores well all week long in airtight glass containers in the fridge (I like these ones).
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