Taco Salad

 

Tacos are one of my favorite dinners!  They’re inexpensive, healthy, easy, and everyone loves them!  I’ve read a lot of bad things about GMO corn, though, so I try to avoid tortillas.  Usually I eat my taco in a lettuce wrapper, but this taco salad is a good option, too!

These baked blue corn chips from Trader Joe’s taste so good, and blue corn is not genetically modified.  They are also way lower in calories than normal corn chips.

Here’s what I put in my taco salad:

Big Bed of Lettuce (butter lettuce pictured above)

Sprinkle of Purple Cabbage (adds a great crunch and flavor)

Salsa to Taste (the kind with only food ingredients…no preservatives or msg)

Tomatoes

Small Amount of Shredded Cheddar

Black Olives (they add prebiotics and yummyness)

Black Beans

3 Oz Cooked Ground Turkey Meat (seasoned with paprika, garlic powder, dried oregano, salt, pepper, and cumin)

1/2 An Avocado

Place the bed of lettuce in the middle of your plate.  Top it with salsa, then add all the other ingredients.  I do reheat my beans and meat.  I prefer not to mix in the chips, so they don’t get soggy.  By the way, you may notice chunks of chicken in the picture above…we had a little left over, so I decided to throw it in there.  Enjoy!