It’s Saturday night, and I was *really* craving a large Mexican meal with smooth guacamole, along with some salty, crunchy taco shells. Instead of heading to the local Mexican joint for its Taco Salad or another main entrée filled with 1500-2000 calories and way too much sodium, I quickly created my own Skinny Taco Salad version and enjoyed every last bite.
Skinny Taco Salad Healthy Mexican Dinner Recipe:
Saute Ingredients:
Frozen or Fresh Shrimp (6oz per person)
Sweet Corn
Minced Garlic and Olive Oil
Spices: Cilantro, Sea Salt and Cayenne Pepper
Salad Ingredients:
Avocado (1/2 per person)
Green and Red Lettuce
Chopped Tomato
Sliced Cucumber
Squeezed Lime and Lemon
Taco Ingredients:
100% pure Corn Tortillas (2-3 per person)
Olive Oil
Spices: Cayenne Pepper and Sea Salt
Directions:
Slice avocado, then chop and rinse remaining salad ingredients
Completely fill large dinner plates with salad as a base.
Slice corn tortillas in 8 wedges each, toss in a dash of olive oil, cayenne pepper and sea salt.
Bake on a sheet at 425 for 10 minutes.
Saute shrimp and corn with olive oil, minced garlic, cayenne pepper and a touch of sea salt for 5-10 minutes. Add cilantro.
Add warm saute mix on top of salad, with the warm tortilla strips on the side.
Squeeze lime and lemon, and enjoy!
Vegetarians can easily substitute the shrimp for black beans or sautéed tofu for protein.
Hints: The key to keeping the skinny control of a large meal is to pick your main carb and your main fat, and then be at peace with it. With the healthy fatty avocado, I didn’t need hordes of Mexican cheese or sour cream added on top. With the delicious tortilla strips and sautéed corn, no other starchy carbs were needed to create this enormous, very tasty and satisfying dinner.
It’s volumes of food minus the food hangover tomorrow morning. Perfect… And now I’m ready to enjoy this beautiful Sunday evening downtown!
Skinny Taco Salad Healthy Mexican Dinner Recipe:
Saute Ingredients:
Salad Ingredients:
Taco Ingredients:
Directions:
Vegetarians can easily substitute the shrimp for black beans or sautéed tofu for protein.
Hints: The key to keeping the skinny control of a large meal is to pick your main carb and your main fat, and then be at peace with it. With the healthy fatty avocado, I didn’t need hordes of Mexican cheese or sour cream added on top. With the delicious tortilla strips and sautéed corn, no other starchy carbs were needed to create this enormous, very tasty and satisfying dinner.
It’s volumes of food minus the food hangover tomorrow morning. Perfect… And now I’m ready to enjoy this beautiful Sunday evening downtown!