Tacos! I miss the crunchy taco shells, but I don’t miss the gut pain or the extra weight all those carbs pile on.
Here’s an easy to make salad that incorporates all those ingredients in tacos you love.
Salad mix, either iceberg or romaine, I haven’t tried butter, green or red leaf for this recipe.
Meat mix, I like to use the best ground beef I can find, use a low fat, that will help keep your salad free from excess grease. You get enough fat from the cheese and avocado.
Taco seasoning, homemade:
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon oregano
- 1 teaspoon black pepper Mix in a container with a lid to keep fresh. I use my old spice bottles and label them.
Cook 2 pounds of ground beef, then add 4 tablespoons of taco seasoning and a 1/4 cup of water. Strain the beef cover and set aside.
Grape tomatoes are fantastic in any salad, cut them in half or quarters and use them in your salad. They have low carbs for a big taste.
Mix a cup of sour cream and a cup of salsa. Homemade salsa is great too. Salsa is an excellent accent to any meat, it’s low in calories and carbs.
Cut up avocado into chunks, make sure to sprinkle with some lemon juice so your green avocado doesn’t turn brown.
Cheddar cheese, the darker the cheese the less carbs. I’m a sharp cheddar girl myself.
Set all the ingredients out and let your family serve themselves. You’ve done your job, so sit down, put your feet up.
I stack my salad bowl with two cups of loose lettuce, sprinkle with a 1/2 cup of meat, add a hand full of cheese, a handful of tomatoes and a 1/4 cup of avocado chunks, spoon over some salsa/sour cream dressing. Mix well and enjoy.
Taco salad with salsa/sour cream dressing. 241 calories, 20 grams fat, 9 grams carbs, 5 grams fiber and 13 grams protein. Total net grams carbs is only 4.