Skinny Taco Salad
This Skinny Taco Salad recipe, made with ground turkey, is my at-home version of a classic restaurant salad. This Mexican-inspired salad is easy to make and healthy too!
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 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
Instructions
- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
- Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
- ..........................................................................
For full recipes visit https://www.wellplated.com