Turkey Taco Salad

Turkey Taco Salad

2 Servings, 11 SP per serving

2 Tsp Olive Oil

1 Small Onion

2 Tsp Chili Powder

1 Garlic Clove

6 Ounces Ground Turkey ( I use 99% Fat free)

1/2 Cup Canned Tomato Sauce

1/4 Cup Chicken Broth

1 Tsp Apple Cider Vinegar

1/2 Tsp Light Brown Sugar

Salt & Pepper

2 Medium Flour Tortillas

1 Romaine Lettuce Heart Shredded

3/4 Cup Canned Black Beans

4 Ounces Cherry Tomatoes

1 Scallion

2 Tbsp Cilantro

1 Tbsp Lime Juice

1 Ounce Cheddar Cheese

Turkey Preparation

  • Heat oil in a skillet and add onion. Cook until translucent. Add chili powder and garlic and cook for about one minute.
  • Add turkey and cook until slightly pink. Add tomato sauce, broth, vinegar, and sugar. Simmer and cook until thickened. Season with salt and pepper.

Salad Preparation

  • Place two bowls (oven safe) on a baking sheet upside down.
  • Warm tortilla in a microwave for about 20 seconds and lightly spray with oil. Drape the tortillas over each bowl. Pinch the sides to form a bowl shape. Bake in the oven at 425 degrees until the tortillas are golden and crisp. This takes about 8-10 minutes
  • Toss lettuce, beans, tomatoes, scallion, and 1 Tbsp cilantro in a bowl with salt and pepper.
  • Divide the salad between the two tortillas and top with the turkey mixture and remaining cilantro.
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