Mini Taco Salads. Let’s “taco-bout” bathing suit food!



If it were up to me I would eat a bowl of pasta and a piece of bread every night for dinner.  No veggies, no meat.  Just carbs.  I like to call myself a “curvaceous carb eater.”  Life is too short.  Eat the damn bread.  Then go do some pilates afterwards.  I pretty much judge a restaurant by how their bread basket is.  If the bread sucks, they’ve already lost me.  Don’t even bother bringing the main course.  When I was little my grandparent’s used to take me to this restaurant where each piece of bread was individually wrapped in plastic.  You know, so they didn’t have to throw the bread away after removing it from the table.  That’s all I’m gonna say about that.  But I’ll tell you what, I would give anything to be eating that plastic wrapped bread again if it meant one more meal with my Grandma and Grandpa.

Anyways, I’ve always been a “good eater” (according to my mother) since the day I was born.  Shocker!  When I have to “watch it” I truly hate my life.  I want to have a delicious dinner and dessert.  Then 2 hours later I want to sit my big ass on the couch with a HUGE bowl of Skinny Pop and a glass of red wine.  Is that too much to ask?  Moderation just sucks.  When someone says…”everything in moderation” I want to bitch smack them.  How do you eat just ONE warm chocolate chip cookie when they come out of the oven?  I mean, especially if you buy the one’s in the package that are already pre-cut.  Those things are tiny!  It’s BS.

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I’m not a salad girl.  Never have been, never will be.  My mom is pretty much the worst person EVER to go out to eat with. “Um yes, I’d like a spinach salad please with a piece of grilled salmon.  And make sure they don’t use any oil or butter.  No seasoning either, just salt and pepper.  And um, I have celiac disease and I can’t have gluten so please don’t put any croutons on there.  And I know I just told you that I have celiac disease but can you please let the chef know because it has to be cooked a certain way?  And I don’t need any salad dressing.  Please bring me vinegar and oil.  And I’m also allergic to shellfish so make sure there is nothing in there.”  And I keep thinking “ARE YOU FUCKING KIDDING ME?” Don’t even bother asking her to ever split something. (Sorry mom…lol.)

Well now that I’ve totally gone off subject.  Looking for something quick and figure friendly to make for dinner?  Try these!  I could eat Mexican food at least 4 days a week.  It’s a pretty close second next to Italian. I make these mini taco salads for Chase and I all the time.  They are yum, yum, yum!  Low fat and healthy too!  Whenever I’m trying to “watch it” this is one of my go-to recipe’s.  It’s satisfying and delicious.

Here is what you need:


I make my own Taco Seasoning and SO SHOULD YOU.  It’s sooooo much better than buying it.  The store bought stuff is full of additives (MSG, Citric Acid and lots of hidden things…it’s GARBAGE.) Make a big container and you will have it readily available anytime!  See below for the recipe.

Homemade Taco Seasoning Recipe

Why you shouldn’t buy Taco Seasoning!

Grab 4 sheets of Reynold’s Wrap and make small balls.  Put them on a baking sheet.
Place a corn tortilla on top of each foil ball.
Spray each tortilla with Grapeseed Oil and pop them in a 400 degree oven for 10-15 minutes.  There are no propellants in this.  I don’t use PAM anymore, that stuff is NO BUENO.  You can use any kind of oil you like…it gives the shells a nice crunch.
Chop up your toppings!  Get some green onion in there…I was out!
Cook the ground turkey over medium high head, breaking it up with a wooden spoon.
Once the meat is browned, add your taco seasoning.  I used about 3 Tablespoons.  Taste it and see if you want more/less.  The more you use the spicier it will be!
Add a few tablespoons of water.  If it’s too thick, add more water.  If it’s too thin, add more seasoning!  Adjust it to your liking.
Voila!  You are ready to assemble.
When the corn tortilla’s are done they will look like this!  Feel them before you take them out of the oven.  Make sure they are not soft at all.  If you need to broil for a minute at the end, go ahead!
Spread some refried beans on the bottom of each shell.
Add all of your toppings!



Mini Taco Salads

  • 1lb.  Lean Ground Turkey (I use 93% Lean)
  • 1 Tomato, chopped
  • Green Onion, chopped
  • Cheddar Cheese, grated
  • 3-4 TBS Taco Seasoning
  • Corn Tortillas
  • 1 Avacado
  • Iceberg Lettuce
  • Cooking spray/oil of your choice
  • 4 TBS Water
  • Refried Beans
  • Sour Cream

Pre-heat oven to 400 degrees.  Make foil balls and put on a baking pan.  Spray with cooking spray.  Bake for 10-15 minutes or until lightly brown around edges.

Put Turkey in a non-stick skillet and cook over medium high heat for 6-8 minutes, breaking up with a wooden spoon.  When meat has browned, add the taco seasoning and water.

Remove corn tortillas from oven.  Spread refried beans on the bottom.  Add lettuce, turkey and the rest of your toppings!  Enjoy 🙂


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10 thoughts on “Mini Taco Salads. Let’s “taco-bout” bathing suit food!

  1. I absolutely love your post. You remind me of Me❗️
    I love to cook, I too am married to a Leboneese who loves Pasta! I have a great Taco Salad we love and we Never use Taco Seasoning❗️
    Can’t wait to see what you have next….
    Lisa 😊

    Liked by 1 person

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