Taco Tuesday can’t really be a thing when you’re trying your hardest to eat healthy. Of course, that’s not to say there aren’t any healthy taco options out there, but they often “claim” to be healthy, yet come with some sort of tangy mayonnaise-based dressing and fried meat that, while delicious, knocks the fat and calorie counts right back up to where you don’t want it to be.
There are a lot of reasons why people choose to maintain a healthy lifestyle (aside from the fact that it’s an essential part of living life to the fullest). Some people want to look better, while others are happy with the way they look but not happy with the way they feel. A healthy diet improves appearance in that yes, you can lose weight, but eating healthy also improves your complexion, your mood, your attitude…the list goes on.
I’ve always been thin; I’ve been extremely lucky to never struggle with my weight. However, there is a down side to that: since I’ve always been thin, my eating choices were never the best (can I get a head count on the number of fried wonton recipes I’ve posted on here?). While I am probably the world’s biggest cheat-day advocate, I know it’s important that our meals are most often full of flavor and nutrients.
I wanted to show you this Tex-Mex salad with Greek yogurt-cilantro dressing because it’s packed with veggies and protein and boasts a flavor so good, you’ll never want to go to Taco Bell again…unless you’re looking for that Naked Chicken Chalupa thing (is meat supposed to fold that way?)
I used Chobani Plain Greek Yogurt for the base of this dressing, and I’m obsessed. Greek yogurt is the perfect sub for anything sour cream or mayonnaise based. Oh, and a tip: I definitely recommend using fresh cilantro. Cilantro flakes just won’t cut it. If you’re looking to add in some healthy carbs, stuff it into a whole pita as shown! Anyway, give it a try. I’m always up for constructive feedback.
Ingredients: Makes 2 servings
3-4 cups fresh iceberg lettuce, chopped
1 cup grilled chicken
½ cup chopped red bell pepper
1/2 cup shredded cheddar
½ cup canned yellow corn
½ cup canned black beans
¼ cup chopped sweet onion
½ jalapeno (use a little less for a milder spice), finely chopped
¼ cup chopped fresh cilantro
A squeeze of fresh lime juice
4 tablespoons olive oil
4 ounces plain Greek yogurt
1 teaspoon apple cider vinegar
dash of garlic powder
salt & pepper to taste
For Salad: Combine all salad ingredients in a large bowl and mix until combined.
For dressing: Combine all dressing ingredients in a food processor until combined. Pour over dressing and mix, then serve immediately.