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Quick + Healthy Taco Salad

By November 10, 2014Eat

Need a quick lunch? Let’s taco bout it.

lets-taco-bout-itIf you’re anything like me, you love some good Mexican food. Salsa, guac, fajitas, margaritas…muy bien. The problem I find with Mexican food though, is that after a big, hearty Mexican meal, I end up stuffed beyond belief in that “I feel like I’m about to explode” stage. It ain’t pretty.

It doesn’t have to be that way! You can have your Mexican food and eat it too. This taco salad is fresh, healthy, and is packed with flavor + nutrients. The best part about it? It’s super easy to make. You only need a few minutes and a few ingredients. The next best part about it? That whole “I feel like I’m about to explode” stage is non-existent since it’s low in calories but high in protein. Pack this quick + healthy taco salad for lunch or have it for dinner!

Time: 5-10 minutes (depending on how skilled you are at grating)

When to eat it: Lunch, dinner, when you’re in a pinch

Perks: Easy-to-make, high protein, gluten-free, grain-free, paleo

Sh*t You Need:

1 head of cauliflower
2-3 cups mixed greens
1/4 cup black beans
1 oz. shredded cheese
Grilled chicken, chopped
2-3 tablespoons salsa
2-3 tablespoons guac
*Optional: hot sauce (in my bag)

Cheese Grater
Big o’ bowl

The Recipe:

 1. Use a cheese grater to grate the cauliflower to a coarse texture (about the size of rice grains). Grate approximately 1/2 cup. Save the rest in a plastic container for later.

 2. Combine cauliflower rice, black beans & chicken.

 3. Grate your cheese on top of everything. Microwave for 1 minute or until that sh*t is melted.

 4. Add mixed greens to your big o' bowl, then add the chicken, beans, cheese & "rice".

 5. Top with salsa, guac & hot sauce.

Author Fit University

Fit University is a college student's go-to source for all things health & fitness.

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