Taco Salad
Course: Main, SaladsCuisine: Mexican-inspired4
servings15
minutes15
minutes380
kcalA crisp and flavorful salad with seasoned taco meat, fresh lettuce, crunchy tortilla chips, and zesty toppings for a delicious Tex-Mex meal.
Ingredients
2 ears corn, husks and silk removed
3 corn tortillas, cut into 16 wedges each
3/4 cup nonfat plain yogurt
2 limes (zest and juice)
1/3 cup fresh cilantro leaves
1 1/2 tablespoons finely chopped and seeded jalapeno pepper
1/2 teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
Directions
- Prepare the Corn and Tortillas: Preheat the oven to 400°F (200°C). Place the corn tortillas on a baking sheet and bake for 8-10 minutes, until crispy. Meanwhile, grill or boil the ears of corn until tender, about 5-7 minutes. Once cooled, slice the kernels off the cob and set aside.
- Make the Dressing: In a blender or food processor, combine the yogurt, lime juice, lime zest, cilantro, jalapeno, and coarse salt. Blend until smooth and creamy. Set aside.
- Cook the Ground Turkey: Heat a nonstick skillet over medium heat. Add the ground turkey, chili powder, and cumin, cooking until the turkey is browned and fully cooked through, about 6-8 minutes. Set aside.
- Assemble the Salad: In a large bowl, combine the iceberg lettuce, black beans, plum tomatoes, red onion, mango, grilled corn kernels, and cooked turkey. Toss gently to combine.
- Serve: Divide the salad onto plates. Top each serving with crispy corn tortilla wedges and drizzle with the cilantro-lime yogurt dressing. Serve immediately.
