Gluten-free taco salad bar

by: Chef Louise Mellor  

Serves 8-10


For taco meat

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 pounds lean ground turkey
  • 4 garlic cloves, minced or pressed
  • 2 teaspoons dried oregano
  • 1 tablespoon ground cumin
  • 1/4 cup tomato paste (4 ounces)
  • 1 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/4 teaspoon black pepper

For salad

  • 2 heads of romaine lettuce, washed and dried, then chopped into bite-size pieces
  • 1 head of red leaf lettuce, washed and dried, then chopped into bite-size pieces
  • 14.5-ounce can of black beans, drained and rinsed
  • 1/4 bunch of cilantro, roughly chopped (about 1/4 cup)
  • 2 cups grape tomatoes

Sides and toppings

  • Gluten-free corn tortillas
  • Gluten-free corn tortilla chips
  • Shredded jack and cheddar cheese
  • Sour cream
  • Avocado salsa or guacamole


  • Heat a large nonstick sauté pan over medium-high heat; add oil. Once hot, add onion. Stir onions, add a sprinkle of salt, and sauté until soft and translucent, 2-3 minutes.
  • Add turkey meat, garlic, oregano, cumin, tomato paste, salt and pepper, then stir to combine. Sauté over medium heat until meat is browned and cooked through, 7-10 minutes.
  • Serve taco meat in a slow cooker or a warmed cast-iron serving dish.
  • Set up taco bar with tortillas and corn chips so that guests can help themselves to taco salad, nachos or tacos.

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