Easy and Yummy Diabetes Friendly Taco Salad
Diabetes Friendly Taco Salad with Cilantro Lime Vinaigrette
Total Time: 30 minutes
Yield: 11 cups/4 servings
Ingredients
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1/2 lb ground beef
• 15 oz can low sodium pinto beans, drained and rinsed
• 2 corn tortillas
• Nonstick cooking spray
• 1/3 cup lime juice
• 1/4 avocado oil
• 1/4 cup chopped cilantro, plus additional for garnish
• 1 head Romaine, chopped
• 1 cup cherry tomatoes, halved
• 1 small bell pepper, diced
• 1/2 cup corn
• 1 avocado, diced
• 1/2 cup grated cheddar cheese
Instructions
Step 1:
Combine cumin, chili powder, garlic powder and 1/4 teaspoon of salt in a small bowl. Set
aside.
Step 2:
Heat a nonstick skillet over medium high heat. Add the ground beef and use a spatula to break
into 4 pieces. Cook until golden brown, approximately 2 minutes, turn the pieces and continue
to cook until browned on the other side, 1 minute. Use the spatula to break the beef into
smaller bite size pieces and cook, stirring occasionally, until no longer pink, approximately 3-5
minutes. Use a paper towel to absorb fat from the skillet and discard. Add the pinto beans, 2
teaspoons of the spice mixture, 1/4 cup water and stir to combine. Cook, stirring, until the
beans are heated, the mixture is coated in the spices and the water has evaporated, 2-3
minutes. Set aside.
Step 3:
Heat the air fryer to 400 degrees. Spay both sides of the corn tortillas with nonstick cooking
spray and sprinkle with the remaining spice mixture. Cut the corn tortillas in half and then into
1/4 inch strips. Place the strips in a single layer in the air fryer basket and cook until crispy,
approximately 3 minutes. Remove from the air fryer and set aside.
Step 4:
Place avocado oil, lime juice, cilantro and remaining 1/4 teaspoon salt in a large bowl and
whisk to combine. Add the romaine, cherry tomatoes, bell pepper, corn, avocado, cheddar and
beef mixture. Toss well to combine with the dressing. Divide the salad among 4 plates and
garnish with tortilla crisps and cilantro. Serve immediately.
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Healthline content is strictly informational and should not be considered medical advice. See a licensed medical professional for diagnosis and treatment recommendations. Opinions expressed in this video may not reflect those of Healthline Media.
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