If you’ve read any article or books by the “Eat This, Not That” team, you’ve seen the damage that a salad can do to your diet—whether it is served in a fried taco salad shell or not. Salads can be a waist-watchers dream, but they can slip into calorie and saturated fat bombs if you’re not careful.

With that in mind, here’s a quick and easy recipe that should soothe a Mexican craving while fitting in some nutrition.

Taco Salad Twist (adapted from Hungry Girl’s recipe)

• 1 La Tortilla Factory, or other brand, whole wheat tortilla (I like these because they are high fiber, low calorie and tasty!)
• 1/2 package of prewashed salad mix of choice (romaine, carrots and purple cabbage is my choice)
• 1/3 cup meat substitute crumbles
• 1/2 tsp. taco seasoning mix
• Salsa (if you’re like me, you’ll want a lot!)
• Optional: Spoonful of sour cream, sprinkle of cheddar cheese, diced red onion

Preheat oven to 425* and spray heat-safe bowl or round dish with nonstick spray. Push the tortilla down in the dish to create a taco shell bowl for your salad. Bake the shell in the oven for 10-12 minutes or until it reaches your desired crispiness.

Put meat crumbles in a microwave-safe bowl, add taco seasoning. Microwave mixture for 30 seconds and give it a quick stir. Zap it for another 20 seconds or so.

Fill tortilla taco shell with lettuce mix and top with crumbles and optional toppings. I like to use the salsa as a dressing stand-in, but that may be just me being strange. It you would prefer another dressing, I’m a fan of Salad Spritzers (fun!)

I recently tried my Taco Salad Swap with a serving of Sea Salt Multigrain PopChips, which, in my opinion, taste fairly similar to tortilla chips. Delicious!

Are there any recipes that you wish you had a nutritious swap for?