Skinny Taco Salad

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.

My Turkey Taco Salad recipe has all the fixings you’ll find in your favorite healthy taco; black beans, corn, spiced ground turkey, cheese, avocado, salsa, the works! But it is sooooo much easier to eat.

Instead of attempting to cram all the good stuff into a shell that shatters the moment you take a bite, I piled the taco fixings onto a bed of crisp romaine lettuce, then showered crunchy tortilla strips over the top.

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 (15-ounce) can reduced-sodium black beans, rinsed and drained
• 1 (11-ounce) can Mexican-style corn, drained
• 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

Directions:

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. ......................................

for full recipes please see : www.wellplated.com

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