Turkey Taco Salad
5
Points®
Temps total: 12 min • Préparation: 4 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
Ingrédients
Canola oil
2 tsp(s)
Uncooked 93% lean ground turkey
1 pound(s)
Ancho chili powder
1 tsp(s)
Ground cumin
½ tsp(s)
Table salt
¼ tsp(s)
Salsa verde
1 cup(s)
Chopped romaine lettuce
10 oz
Baked low fat tortilla chips
12 gm
Shredded reduced-fat Mexican-style cheese
½ cup(s)
Avocado
1 small, halved, pitted, peeled, and sliced
Grape tomatoes
1 cup(s), halved
English cucumber
½ small, sliced
Reduced-fat sour cream
¼ cup(s)
Lime
1 wedge(s), cut into 4 wedges
Instructions
1
Heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it apart with wooden spoon, until no longer pink, about 3 minutes. Stir in chile powder, cumin, and salt and cook, stirring, 1 minute. Stir in ½ cup salsa and cook until heated through, 1–2 minutes.
2
Divide lettuce among 4 plates. Top evenly with turkey mixture, tortilla chips, cheese, avocado, tomatoes, cucumber, and sour cream. Drizzle salads with remaining ½ cup salsa and serve with lime wedges.
3
Serving size: 1 salad
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