Taco Salad
- Comments()
- Yield Serves 6
Ingredients
- 2 ears corn, husks and silk removed
- 3 corn tortillas, cut into 16 wedges each
- 3/4 cup nonfat plain yogurt
- 2 limes
- 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
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Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer
until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups). -
Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake
until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside. -
Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
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In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
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Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
YUM! Quick, easy and tastey, it's perfect for busy families. My husband likes it so much that he doesn't grumble about it not being made with ground beef and we don't miss the sour cream!
Delicious! My favorite taco salad and I don't even miss the cheese. People ask me where I got the recipe. I've made this recipe dozens of times. Love it!