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!

Taco salad was one of the first �adult� meals I ever ordered in a restaurant. An all-knowing teenager, I was eager to prove to my mom that I was mature in every way, including my meal choices. Surely if I selected a dish from the salad section of the menu as I assumed other mature, responsible women did too, she would extend my curfew

Although my logic turned out to be flawed (didn�t she hear me ask for the dressing on the side?), I happily discovered that taco salad tastes absolutely delightful.

Skinny Taco Salad


Skinny Taco Salad with ground turkey, black beans, avocado, and Greek yogurt salsa dressing. An easy, delicious, low-carb recipe.

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 :

  1. 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.
  2. ........
  3. ...............

full recipes ; wellplated.com

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