ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Taco Salad with Cilantro-Lime Vinaigrette

Photo: Oxmoor House
Prep time 11 mins
Cook time 5 mins
Yield 4 servings (serving size: 1 1/2 cups taco salad, about 1 tablespoon dressing, and 4 chips)
An ice-cold beer is all you need to complete the meal with this main-dish salad that's topped with a zesty cilantro-lime dressing. The mushrooms add meaty texture and flavor. Try rolling up the salad mixture in iceberg lettuce leaves for a quick-and-easy variation.Prep: 5 minutes; Cook: 5 minutes

Ingredients

  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
  • 2 teaspoons 40%-less-sodium taco seasoning
  • 1 (8-ounce) package shredded iceberg lettuce
  • 1 cup (1/8-inch-thick) slices red onion
  • Fresh salsa (optional)
  • Cilantro-Lime Vinaigrette
  • Preshredded reduced-fat Mexican blend cheese (optional)
  • 16 light restaurant-style tortilla chips (such as Tostitos)

Nutrition Information

  • calories 198
  • caloriesfromfat 50 %
  • fat 11 g
  • satfat 1.5 g
  • monofat 5.8 g
  • polyfat 2.5 g
  • protein 11.7 g
  • carbohydrate 16.7 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 328 mg
  • calcium 35 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.

  2. Layer lettuce, onion, and crumbles mixture evenly on each of 4 plates. Top with salsa, if desired; drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve each salad with tortilla chips.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast