simple taco salad

9 Dec

IMG_2459Tacos are a great go-to dinner when time is of the essence.

But what if you don’t have any tortillas on hand?

Pull out some tortilla chips and make a taco salad!

Feel free to use beans vs. turkey, make your favorite salad dressing, and season with the right amount of spices to suit your palate.

You’ll have a delicious dinner in no time!

Prep Time: 2 minutes Total Time: 20 minutes

Serves 2


  • A few handfuls of arugula (or any lettuce you have)
  • 2 T. olive oil
  • 1/2 package of ground turkey
  • 1 poblano pepper, diced (or bell pepper, add jalapeño if you want)
  • 1/2 yellow onion, diced
  • 2 t. cumin
  • 1 t. cayenne
  • 1 t. paprika
  • Salt + Pepper
  • Tortilla chips, crushed
  • 1/2 lime (or your favorite salad dressing)
  • Handful of cilantro


1. Prep: Place lettuce on plates. Dice pepper and onion, pluck cilantro leaves.

2. Cook: Add oil to a pan, sauté onions for 5-10 minutes then add in pepper, and cook until soft. Add turkey meat, and spices, salt and pepper. Let cook for 8-10 minutes.

3. Assemble: Place ground turkey mixture on top of your lettuce bed. Squeeze lime juice on the meat, or your favorite salad dressing. Top with crushed tortilla chips and cilantro.

PS: If you have avocado, tomatoes, or red onion on hand feel free to add!

9 Responses to “simple taco salad”

  1. mwfinchwren at 1:37 am #

    Just wanted to let you know I finally made the butternut squash and apple soup! I cooked the squash all day in the crockpot b/c I was going to be gone all afternoon….and it was wonderful! Thanks for sharing the recipe!


    • That is awesome! So glad you were able to make it, and thank you so much for sharing! Take care, Flora

      • mwfinchwren at 2:51 pm #

        My pleasure. My 11yo (who’s always had a love for many veggies) is delighted with the new world of winter squash we’ve opened to him this year. Next on the menu: crockpot chicken parmesan served over spaghetti squash!

      • Your son sounds like a great eater, with a wonderful role model to look up too. We just made a spaghetti squash with carrot top pesto (nut-free using pepitas) in our cooking class this week, and the kids devoured it, I will post the recipe soon to share with everyone. Cheers, Flora

      • mwfinchwren at 4:21 pm #

        Yay! Always love checking out your recipes!

        We’ve been blessed with his eating habits for sure. I had a health issue a year ago that has transformed our diet (it wasn’t bad before but now it’s pretty incredible) and he’s just rolled with the flow. Yesterday a.m. we had steel-cut oats for breakfast (with fruit), baked potatoes with homemade cheese sauce and steamed broccoli, then the butternut squash soup, homemade bread and a nice salad for dinner.

        The adventure continues! 🙂

      • Makes my day to hear that positive transformation. That menu day sounds incredible – way to go with the homemade bread. I am so glad that the recipes we share help inspire your family meal times. You should try the kabocha squash puree, it’s phenomenal. Honestly, tastes better than any sweets I know! Have fun!!

      • mwfinchwren at 5:23 pm #

        Great recommendation! We’ve never had kabocha….guess it’s time to put it on the list!

      • Fun! What’s so cool about it is that you can keep the peel on, and it’s super sweet, you can bake with them too, enjoy!

      • mwfinchwren at 5:47 pm #

        Will do then!

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