Taco Salad Recipe

July 26th, 2020

Taco Salad

Ingredients

FOR THE TACO SALAD:

    • 2 fajita-size flour tortillas — swap corn tortillas to make gluten free
    • 2 teaspoons extra-virgin olive oil — divided
    • 3/4 teaspoon kosher salt — divided
    • 1/2 teaspoon black pepper — divided
    • 1 pound 93% lean ground turkey
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1 head romaine lettuce — roughly chopped
    • 1 can reduced-sodium black beans, rinsed and drained — (15 ounces)
    • 1 can Mexican-style corn, drained — (11 ounces)
    • 2 cups cherry tomatoes — halved
    • 1 medium ripe avocado — peeled, pitted, and diced
    • 1 cup loosely packed cilantro leaves
    • 1/2 cup reduced fat shredded sharp cheddar or pepper jack cheese
    • 1/4 cup thinly sliced green onions

FOR THE SALSA YOGURT DRESSING:

    • 1/4 cup prepared salsa
    • 1/4 cup nonfat plain Greek yogurt

Directions

  • Bake the tortilla strips: Coat a baking sheet with nonstick spray. Cut the tortillas into strips, drizzle with oil, and sprinkle with salt and pepper. Toss to coat, and bake at 425 degrees F until golden.
  • In a large skillet, heat oil over medium high. Add the turkey and spices, stirring to coat. Breaking up meat as you cook.
  • In a bowl, stir together dressing ingredients.
  • Place the romaine in a serving bowl, add the salad ingredients, and top with the dressing. Toss to combine, sprinkle with tortilla strips, and serve. ENJOY!

Source: https://www.wellplated.com/skinny-taco-salad/