The “Sort of” Skinni Taco Salad

photo 1I freaking LOVE tacos.  The taco seasoning, the soft shells, the cheese, everything.  Tacos are amazing, especially when they’re loaded with salsa, hot sauce, and jalapenos.  Since I’m sort of on a salad kick this week, I thought I would make a sort of skinny taco salad.  I used to make taco salads all the time, but in all honesty they were NEVER as good as the one I’m about to share today.  The first thing I want to stress about tacos, is the importance of making your own taco seasoning. Why? Because a. when you make it yourself, you can choose to eliminate the salt if you want; and b. because when you make it yourself, you don’t add any unwanted ingredients, additives or preservatives, such as Maltodextrin.  Taco seasoning is SUPER easy to make, and requires very few ingredients.  I’ve found quite a few versions of it, but I find this one tastes REALLY close to the Old El Paso Taco Seasoning Mix.  I got this receipe a while back from Food.com while searching for a recipe for ground chicken tacos, and simply omitted the salt.

Homemade Taco Seasoning

  • 2 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 1/2 cup warm water

Mix all spices together, add to warm water, and stir until the mixture is completely combined.  And there you have it! Four ingredients and water.  It’s that simple! Neat right?  I’ve you don’t fear salt, add 1 tsp. of it to the mixture, it gives it that extra little something.

photo 4

I like a lot of different things on my tacos, but I’d have to say that my basic taco staples are usually lettuce, jalapenos, onion, green or red peppers, cheese (duh), salsa, hot sauce, and sometimes sour cream and guacamole.  For this recipe, I decided to omit the guacamole and I also decided to omit the hot sauce since I was using fresh jalapenos rather than the jarred, pickled kind.  Fresh is much spicier, especially if you keep the seeds in there.

photo 5

Making this salad is incredibly simple.  It’s takes very little prep time and very little cook time.  First you brown your beef.  I add the jalapenos and sliced onion in with the beef and fry everything up together.  Drain your beef mixture with a strainer and then add it back into your skillet.  Pour the taco seasoning and water mixture into the skillet and mix until everything is coated.  Continue to cook until you reach your desired consistency, about 5 minutes.  I don’t like the mixture to be very runny to begin with, but as a salad I want it to be especially thick.  When your beef is close to being done, set your oven to broil and pop two pitas in the oven.  I use this as the base of my salad.  broil for about 3 minutes or until the top of you pita has browned.  Place your pita on a plate and top with beef and all your favourite taco ingredients. And BAM! That’s it.

photo 2

The “Sort of” Skinny Taco Salad

makes 2 dinner sized salads

Ingredients

  • 1/2 pound of beef
  • homemade taco seasoning
  • 2 cups lettuce
  • 1 fresh jalapeno, sliced
  • 1/2 red onion, sliced
  • 1 large red or green pepper, sliced
  • 1 cup spinach
  • 2 oz cheese, shredded
  • 2 tbsp. salsa
  • 1 tbsp. fat free sour cream
  • 2 small whole wheat pitas

Cooking Directions

  1. Add beef, onion and jalapeno to a skillet on medium heat and cook until beef is browned.  Drain the beef mixture and then return it to the skillet.  Pour the taco seasoning and water mixture over the beef and stir, ensuring all the beef is well covered.  Continue to cook until the water and juices have almost all gone and the taco beef mixture is thick.
  2. Set your oven to broil and bake pitas for about 3 minutes or until the tops are golden brown.
  3. Place pitas on a plate and top with beef and all other ingredients.

photo 3

It’s easy right? If you want to get more creative take a few homemade or store bought flour tortillas and place them in an upside down muffin tin to make taco bowls.  I haven’t tried this exactly yet, but I have done something similar when I’ve made homemade hard taco shells by hanging the tortillas over the racks in my oven and baking them for 10 minutes.  Click the picture below for a quick how to from EatingWell.com.

OT8380_Ardito

 

I’m sure you’re wondering why i called this the “sort of” skinny taco salad…. well, it’s pretty calorie dense for a SALAD… any salad that’s over 400 calories seems to be a little… less skinny than others.. but no matter. This salad was frigging good. Try it. Right now. Seriously.

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