Taco Salad with Creamy Cilantro Dressing



Total Time

25 min



Ground turkey taco salad with creamy cilantro dressing.



this healthy taco salad is one of my favorite meals to throw together when I’m trying to make carb-conscious choices without sacrificing flavor. the key to this high-protein, low-carb salad is to make a few smart swaps: just brown some seasoned ground turkey instead of the usual ground beef, substitute air-fried tortilla strips in place of store-bought strips, then pile on the fresh veggies. the best part of this salad is the homemade creamy cilantro dressing, blended with avocado, jalapeño, and garlic; trust me, even cilantro-haters will love it.



  • 1 lb. ground turkey
  • 1 packet taco seasoning
  • 1 head iceberg lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn
  • 2 jalapeños, seeded and chopped
  • 1 cup cherry tomatoes
  • ½ lime, cut into wedges
  • ½ cup chopped red onions
  • ½ avocado, sliced
  • 3 low carb tortillas
  • 1 tbsp. avocado oil
  • salt to taste
  • ¼ cup cotija cheese


  • 1 large bunch cilantro
  • 1 avocado, pitted
  • 2-3 tbsp. mayonnaise
  • 3 tbsp. sour cream or plain nonfat greek yogurt
  • 1 lime
  • 1 jalapeno, seeds removed
  • 1 clove garlic
  • 1 tsp. olive oil
  • ¼ cup water
  • salt and pepper, to taste


  1. begin making the dressing by adding cilantro, jalapeño, garlic, mayo, sour cream, and the juice of one lime to a food processor. season with salt and pepper, then blend mixture until smooth. if desired, add another splash of water to thin mixture, or add more mayonnaise to thicken. refrigerate dressing until the salad is ready to serve.
  2. in a large skillet over medium heat, add a spritz of oil and begin browning the turkey, breaking it up with a spatula as it cooks. stir in the taco seasoning and continue heating until cooked through. set aside.
  3. cut tortillas into strips and toss with avocado oil, then sprinkle with coarse salt. spread evenly in the basket of an air fryer, then heat at 325°F for 3-4 minutes. shake the basket a few times to ensure the strips cook evenly, then return to the air fryer for another 2-3 minutes, or until crispy.
  4. in a large shallow bowl, make a bed of lettuce and begin assembling the salad. add ground turkey, corn, beans, tomatoes, onions, jalapeños, avocado, and crispy tortilla strips. drizzle with creamy cilantro dressing and top with a sprinkle of cotija cheese. toss it all together and garnish with lime wedges.

Taco Salad with Creamy Cilantro Dressing