It doesn’t take much to make a satisfying meal and this simple Mexican Taco Salad is proof of that. This is a back pocket recipe you’ll want to make on repeat! Since I'm on a #lowcarb diet this week, I'making a healthier version of the regular taco salad. Before I dive into the detailed recipe, here are the changes I made:-
I used homemade salsa and lime for flavoring. No additional sauces have been added. I'll do a #homemadesalsa recipe soon and will link it here :)
I added roasted chicken instead of ground beef. The roasted chicken was marinated with olive oil, lime, and homemade taco seasoning. *Taco Seasoning includes salt, paprika, garlic powder, and some cayenne pepper.
Taco Shells are only for display. They're fried and nowhere close to healthy. I didn't eat them.
No Sour Cream, please!
Lastly, I ran out of avocados, so I couldn't use them, but you've to add homemade #guacamole. It's dense, creamy, flavourful, and makes up for sour cream.
You can watch the recipe video here
This recipe can be quite elaborate as it includes cutting and chopping the veggies, making 2 different types of condiments (salsa and guacamole), boiling kidney beans, so #mealprepping is absolutely essential. Also, you don't want to throw the leftovers, cause trust me, you will be left with some, so I suggest #MealPlanning too.
Follow me on Instagram: @that_marketing_girl to see what I made next, and don't forget to tag me if you make this recipe. Until then, Ciao! Have a healthy and happy week.
Comentarios