This Delicious Tex Mex Turkey Taco Salad post says it’s an easy recipe for taco salad, but in reality, I think it’s really a recipe for taco meat because it’s definitely the star here. I mean, really, we all know how to make a salad by now. What makes the difference is what you put on this Tex Mex Turkey Taco Salad.
I, probably not unlike most of you, grew up with the packaged seasoning mixes that you can get for $2 or less and had never even considered making my own spice mixture from scratch. So when one of my blogs posted a recipe for Tex Mex Turkey Taco Salad, I was intrigued. I mean, really, when does anything homemade go wrong ever in life?
There are so many aspects of this Tex Mex Turkey Taco Salad recipe that make it what it is to me. Using ground turkey helps you save fat and calories compared to regular beef, but that wasn’t enough for me, so I decided to add shredded zucchini to add just a little bulk and nutrition. I’ve used carrots in place of and in addition to the zucchini as well, and it still turned out amazing. It all gets cooked in the same spices that turn into a delightful sauce.
The original Tex Mex Turkey Taco Salad recipe called for tomato sauce and apple cider vinegar, which I didn’t have the first time I made this recipe. What I did have was ketchup, which has both tomato sauce and vinegar in it, so I went with that. Come to think of it. I’ve honestly never tried this recipe in its original form with tomato sauce and vinegar.
Sometimes I make my salad with pinto or black beans, and sometimes I don’t. Tortilla chips are probably my favorite carbohydrate to add here because I absolutely love the crunch, but sometimes I use quinoa or brown rice. Of course, Tex Mex Turkey Taco Salad is also great to roll it up into a burrito made with a low-carb tortilla. The possibilities are really endless here.
Delicious Tex Mex Turkey Taco Salad
- 1 teaspoon coconut oil
- 1 pound ground turkey 93/7 or leaner
- 1 medium zucchini grated and excess water removed (about 1 cup)
- 1 small onion chopped (about ⅔ cup)
- ¼ cup ketchup
- 3 medium cloves garlic about 1 tablespoon
- 2 tablespoons chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 pinch salt to taste
- 1 pinch pepper to taste
- Heat a large skillet on medium-high heat. Add oil, onion, and garlic and allow to saute until they start to become translucent.
- Add turkey meat and cook until it is no longer pink. At this point, you may drain any liquid that the turkey puts out, but I usually don’t.
- Once turkey meat is no longer pink, add grated zucchini, spices, sugar, and ketchup. Stir to combine. Add about a ¼ cup of water or chicken stock if you have it on hand. Reduce the heat to medium-low and let simmer for 5-10 minutes, depending on how saucy you want your meat. Keep in mind that the sauce will thicken even more after you turn off the heat.
- Serve your taco meat on top of lettuce, adding your desired toppings.
- Greens (iceberg, Romaine, spinach)
- Greek yogurt or sour cream
- Pico de gallo
- Beans (black, pinto)
- Red Onion
- Tortilla chips, quinoa, or brown rice