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Taco Salad

If you're new here, let me tell you something that you might find surprising about me: I HATE SALADS!😝 Okay, hate might be a strong word - but I avoid making them for myself at all costs. Bring on the oatmeal - bring on the beets - bring on the avocado - but NOT salads! But I absolutely LOVE tacos! 😍 I mean who doesn't?? So I think I could stomach eating this taco salad and have it count as my salad quota for the next 6 months. 😂


  • 2 tsp. olive oil

  • 1 lb. raw 93% lean ground turkey

  • 1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

  • ¼ cup water

  • Nonstick cooking spray

  • 8 (6-inch) corn tortillas, cut into strips

  • ½ medium ripe avocado

  • 1 Tbsp. lemon juice

  • 1 dash garlic powder

  • Sea salt (or Himalayan salt) (to taste; optional)

  • 6 cups shredded lettuce

  • 4 medium tomatoes, chopped


  1. Heat oil in medium nonstick skillet over medium heat.

  2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

  3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

  4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

  5. Mash avocado in a small bowl with a fork.

  6. Add lemon juice, garlic powder, and salt (if desired); mix well.

  7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

Portion Fix Containers: 1½ Green, 1 Red, 1 Yellow, ½ Blue, ½ tsp.

2B Mindset Plate: A great lunch option. Replace tortillas with more veggies for dinner.

Find more information about this new flavor on Beachbody's blog here.


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