Turkey Taco Salad

Turkey Taco Salad

Kick it up a notch with this south of the border favorite! This time we’ve trimmed the fat by substituting lean ground turkey breast for ground beef and baked tortilla chips for fried varieties.  Even substituting plain fat free Greek yogurt for traditional sour cream (and, you’ll get a nutrition boost from the protein and calcium in the yogurt!)

You’ll find a new-to-you ingredient in this recipe: Chipotle Chiles in Adobo Sauce.  These are simply dried and smoked jalapeno peppers packed in seasoned tomato sauce.  Look for small cans in the Mexican food section at your supermarket.  They add a slightly sweet and savory flavor with medium heat to the taco salad.  Freeze leftover peppers to use later in soups, sauces and chili.

Taco Salad Meat:

1 teaspoon olive oil, divided
1 pound ground turkey breast
¼ cup chopped red onion
1 ½ teaspoons minced garlic
1 ½ teaspoons diced fresh jalapeno pepper
1 teaspoon minced chipotle peppers in adobo sauce
1 ½ teaspoons chili powder
2 tablespoons chopped fresh cilantro

In a large skillet, heat ½ teaspoon olive oil; add ground turkey and brown meat.  Remove turkey from the pan.  Add remaining ½ teaspoon olive oil to pan; return pan to medium heat and add remaining ingredients; sauté for approximately 4-5 minutes or until onions are soft.  Return browned turkey meat to pan and mix to incorporate.  Heat until internal temperature of 165F.  Remove from heat and hold hot.  Add cilantro just before serving.

Tomato Salsa:

1 teaspoon fresh lime juice
1/3 cup diced red onion
2 ½ teaspoons minced garlic
¼ cup chopped fresh cilantro
1 1/3 cups diced Roma tomatoes
½ teaspoon black pepper
1 teaspoon kosher salt

In a medium mixing bowl, combine all ingredients.  Hold cold for assembly. 


Turkey Salad Meat (prepared as above)

6 ounces baked tortilla chips or 6 taco bowls 

2 heads chopped Romaine lettuce (about 9 cups)

Tomato Salsa (as prepared above)

1/3 cup diced red onion

¼ cup light sour cream or fat free plain Greek yogurt

3 ounces reduced fat cheddar cheese, shredded 

2 tablespoons black olives

Fresh cilantro leaves, garnish

On serving plate, arrange 1 ounce chips on each plate or one taco bowl.  Divide lettuce over each then divide hot taco salad meat over each.   Top each with salsa, red onions, cheddar cheese, black olives and sour cream.  Garnish with fresh Cilantro. Makes 6 salads.

Per serving: 312 Calories, 54 mg Cholesterol, 10 g Fat, 4 g Saturated Fat, 643 mg Sodium, 30 g Carbohydrate, 4 g Fiber, 26 g Protein.


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