Healthy Taco Salad Recipe with Creamy Cilantro Lime Dressing

skirt steak

🥗Healthier: flank steak

💰Cheaper: ground beef

Flank steak is leaner, while ground beef is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt offers similar creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories, while queso fresco is often less expensive.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips reduce fat, while pita chips can be more economical.

Marinate skirt steak in olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper for at least 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade and discard excess marinade.

Grill steak for 4-5 minutes per side, until desired doneness is reached.

Let steak rest for 5 minutes before slicing against the grain.

In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, black beans, corn, and diced avocado.

Toss salad ingredients together gently until mixed.

Slice grilled steak and arrange on top of the salad.

Sprinkle with shredded cheddar cheese and dollop with sour cream.

Top with crushed tortilla chips for added crunch.

Serve immediately and enjoy your taco salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens