Taco Salad : Taco Night, Elevated
Taco night is a favourite in our household, and it’s easy to see why. It’s one of those meals that brings everyone together, with the kids eagerly assembling their tacos, filling them to the brim with only their favourite toppings. But as much as I love a good taco, sometimes I’m in the mood for something a little lighter, a little more refreshing—enter the Taco Salad.
The beauty of this salad lies in its flexibility. Whether you prefer ground beef, chicken, or a plant-based option, this recipe adapts to your taste. Pile on crisp lettuce, juicy tomatoes, crunchy tortilla strips, and all the classic taco fixings, then drizzle the secret ingredient: a zesty dressing that ties it all together. It’s hearty enough to stand alone as a meal, yet light enough that you won’t feel weighed down.
This taco salad is the perfect solution for when you want the flavours of tacos but with a healthier twist. I love hiding sneaky veggies in the taco meat. Shredded zucchini or finely chopped mushrooms are my favourites - they cook down to almost nothing and absorb the flavours of the taco seasoning.
This 30 minute recipe is versatile enough to keep everyone happy: the kids can stick with their traditional tacos, while the adults can dig into a vibrant, satisfying salad that doesn’t skimp on flavour.
What you’ll need: Skillet | Wooden Spoon | Grater | Cutting Board | Mixing Bowls | Serving Spoons
Taco Salad: Taco Night, Elevated
Salad Ingredients:
2 tsp olive oil
11/2 lbs ground meat (chicken, turkey, beef)
1 onion, sliced
1 medium zucchini, grated
4-5 tbsp taco seasoning
1/4 cup water
1 small head of ice burg lettuce, washed and chopped
1 cup cherry tomatoes, halved
1/2 English cucumber, chopped
1 avocado, peeled, pit removed and diced
1 1/2 cups shredded cheese
1/2 cup cilantro, roughly chopped
2 large handfuls of tortilla chips
3/4 cup Thousand Islands Dressing
For the Kids’ Tacos
5-6 soft or hard taco shells
extra shredded cheese
extra chopped lettuce
extra diced cherry tomatoes
salsa
sour cream
Directions:
Heat the 2 tsp olive oil in a large skillet over medium high heat. Add the onion and zucchini and sweat for 2-3 minutes. Add in the 1 lb ground meat and using a spatula or a wooden spoon, break the meat into pieces. Sprinkle in the taco seasoning and the 1/4 cup of water. Stir to combine. When cooked through, remove the meat from the heat and set aside.
Meanwhile, in the large serving bowl, add the remaining ingredients except for the Thousand Islands Dressing.
Once the meat has cooled to almost room temperature, add half of it to your salad. Dress it with the Thousand Islands Dressing and toss to combine.
Set out the remaining meat for the kids with their own toppings.
Serve immediately!
So next time taco night rolls around, consider giving this taco salad a try. It’s a win-win: the kids get their tacos, and you get a wholesome, delicious salad that hits all the right notes. Plus, it’s an easy way to sneak more veggies into dinner, without anyone even noticing!
Looking for more Mexican inspired dishes?
Slow Cooker Shredded Beef Tacos
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