Martha Stewart Taco Salad Recipes Recipe

Total time: 50 minutes

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 24g per serving. This food is keto-friendly.

How keto-friendly is Martha Stewart Taco Salad Recipes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Martha Stewart Taco Salad Recipes Recipe

  • Net Carbs are 9% of calories per serving, at 24g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Martha Stewart Taco Salad Recipes Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 318 g )
Amount Per Serving
Calories: 257
Total Fat: 7g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 53mg
Sodium: 310mg
Total Carbohydrates: 30g
Dietary Fiber: 6g
Sugar: 10g
Protein: 22g
Calcium: 126mg Iron: 3mg
Potassium: 695mg Vitamin A: 60mcg
Vitamin C: 25mg Vitamin D: 0mcg

Ingredients

  • 2 ears corn, husks and silk removed
  • 3 corn tortillas, cut into 16 wedges each
  • 3/4 cup nonfat plain yogurt
  • 2 limes
  • 1/3 cup fresh cilantro leaves
  • 1 1/2 tablespoons finely chopped and seeded jalapeno pepper
  • 1/2 teaspoon coarse salt
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
  • 1 cup canned black beans, drained and rinsed
  • 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
  • 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
  • 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)

Instructions

Visit Martha Stewart's website to view the recipe instructions. (Via Edamam)