I took a family trip to Mexico at the beginning of January this year. It was such a relaxing way to start the year (now I’m immensely grateful that I got to go when I did!). For all the trips I go on, food and venue are usually the highlights for me and this time was no different! You could literally find me restaurant hopping on the resort. To be fair you could also find me hopping from beach chair to beach chair as well.
While I spent my meals on different types of tacos each night, I wanted to make sure I could bring home something similar but also something I could keep up. Since getting back from my vacation I wanted to start a taco night but quickly realized there weren’t enough veggies being incorporated. “Vacation me” is all for the tacos – but “home me” would like to find a little bit of a healthier spin on that, thus we have the Taco Salad Bowl! Here, we’re taking the tacos and transforming them into a versatile, very simple, super healthy but extremely delicious meal for everyone to enjoy!
The recipe below can easily be adjusted to cater for different serving sizes, just increase your number of tortillas and amount of fixings. It’s also important to note that ingredients can be swapped and the sour cream can be switched out to full sour cream. Light Sour Cream was preferred due to its runny texture.
