Blog Recipes


October 9, 2015

Mexican food might possibly be one of my favorite foods to eat (whether dining out or cooking). I could seriously make a meal out of chips, gauc, and salsa (I’m actually not kidding and have done this before ;)). Sometimes I’ll get chicken or fish corn tacos, sometimes fajitas, but when I’m at home and we have “taco” night, I’ll often swap out those options for a hearty taco salad.

And the nice thing about cooking at home is that Michael and I can make the same food, but just enjoy it differently. The other night Michael took over the cooking (which is always a treat) and sauted some ground chicken with taco seasonings, roasted sweet potato chunks, made guacamole, and toasted hard corn tortilla shells.

Out of these delicious ingredients, the Clean Eats Taco Salad was created.

Recipe below..


Taco Salad



Organic mixed green

Ground chicken

Roasted sweet potatoes

Organic Corn tacos


Sea salt


Garlic powder

Taco seasoning


Preheat oven to 350 degrees

Chop up sweet potato into thin slices, drizzle with olive oil and sprinkle on sea salt. Pop

in over for 35 minutes.

While potatoes are roasting, heat olive oil in a pan and toss in the ground chicken. Chop up and mix in seasonings. Cook for approximately 15-20 minutes.

Now’s a good time to mash up the guacamole. Use 1-2 avocados, scoop out of shell, mash up, and sprinkle with sea salt and garlic powder.

Just before you remove the food from the heat, bake taco shells for a minute to warm/ slightly brown.

Once everything is ready, add organic mixed greens to a large bowl, toss in ground chicken and sweet potato chunks, and drizzle on olive oil. Crush up taco shells and sprinkle on salad. Top with guacamole (the best part).

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