taco salad – a South Beach friendly version

I love Mexican food but it can be super unhealthy.  However, with a few tweaks you make it much more waistline friendly.  So far I’ve shown you my cheesy chicken enchiladas (SB phase 2), Mexican rice (SB phase 2), stuffed peppers (phase 1), and chicken taco chili (phase 1 if you omit the corn, phase 2 with the corn).  Another Mexican staple that is easy, yummy, and phase 1 appropriate is taco salad.  My trick for making taco salad, which typically has a base of tortilla chips, healthy is to instead serve it on a bed of lettuce.

I like to use Romaine lettuce because it’s very crunchy so it gives the impression of eating chips…ok it’s not nearly the same as chips, but it’ll do as a substitute.

Other than switching the chips for lettuce, the rest of the ingredients are basically the same, with maybe a few modifications.

We usually use ground beef, but last time we were at the grocery the ground beef selection was not very good so we grabbed some ground chicken to use this time.  It was so strange because it looked like ground beef except it was white when we cooked it!  Neither of us could tell a difference in taste and it was way less greasy than ground beef, so that was nice.

Once you’ve cooked your ground meat, drain out any excess fat.  Then add water and taco seasoning according to the directions on the package (we like Ortega, by the way); or if you make your own taco seasoning, which I know a lot of people do, then just add that and some water.  Cook until thickened.

There are tons of options for toppings for taco salad.  Tonight we used refried beans, avocado, cheese, sour cream, tomatoes, and taco sauce

And now we have a yummy Mexican meal that is much healthier and helps me stick to my diet.


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