Fuel My Friday: Heatly's Healthy Taco Salad

Heatly is continuing to train hard under coach Jen Leeming at Edinburgh Diving Club as he looks to build on a successful couple of performances before the first UK lockdown. He defended his Men's 3m Springboard title at the British Diving Championships in January 2020, before securing victory in the same event in the FINA Grand Prix event in Rostock the following month. 

Away from the boards, James has been experimenting in the kitchen, so we will let him talk through this week's Fuel My Friday option...

Recently, I have been trying out this app with loads of recipes, and I particularly liked this one for a tasty taco salad. It doesn't take too long to make, and it's a healthy option as well. 

Ingredients

Dressing

• 80ml light sour cream
• 80g low fat yogurt
• Chopped coriander, handful
• Lime juice
• Salt 

Salad

• 350g beef mince
• 1 red pepper, diced
• 250g lettuce
• 2 spring onions, sliced
• 2 tomatoes, sliced
• 1/2 tbsp chili powder 
• 200g tomato salsa
• 80g cheddar cheese
• Tortilla chips, optional 

Method

1. Prepare the dressing by combining all of the dressing ingredients in a food processor and blend until smooth. 
2. Add the diced pepper to a pan on medium heat, with a small amount of oil. Cook until slightly softened, then add the beef mince and chili powder. Cook until the mince is browned and cooked through. 
3. Stir in the tomato salsa and simmer for one minute, then take the pan off the heat. 
4. Build the taco salad, beginning with a bed of chopped lettuce on each plate. Top with a spoonful or two of the beef mince mixture, then sprinkle some chopped spring onions and cheddar cheese on top. Finish with a healthy drizzle of the dressing and some tomato wedges, with a side of tortilla chips if you want - or even some sliced sweet potato, like in the picture! 

Check out our athletes' diverse range of recipe options across on the Fuel My Friday page HERE...