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Turkey taco salad

Turkey taco salad

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
A spicy Tex-Mex-style salad with lots of fresh veg, drizzled with a delicious garlic sour cream dressing and topped off with crispy tortilla strips.

Ingredients

Flour tortilla(s)

3 regular, (3 x 40g)

Turkey breast mince

500 g

Ground coriander

1 tsp

Ground cumin

1 tsp

Ground cinnamon

¼ tsp

Chipotle sauce

1 tbs

Cos lettuce

1 baby, shredded

Cherry tomatoes

12 individual, halved

Roasted capsicum, not in oil

150 g, drained, thinly sliced

Avocado

1 medium, halved, thinly sliced

Oil spray

2 x 3 second spray(s)

Light sour cream

⅓ cup(s), (80ml)

Garlic

1 clove(s), crushed

Lime(s)

1 medium, (2 tsp lime juice, plus lime wedges to serve)

Instructions

  1. Preheat oven to 180˚C. To make tortilla strips. Cut wraps into 2cmwide strips. Arrange strips in a single layer on a large baking tray. Lightly spray with oil and season with salt and pepper. Bake for 10-12 minutes, until crisp and golden.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey, stirring to break up lumps, for about 4 minutes or until no longer pink. Add spices and chipotle chilli sauce. Season with salt and pepper and cook, stirring, for a further 1 minute. Stir in ¼ cup (60ml) water and simmer for 8-10 minutes, until liquid has evaporated.
  3. Meanwhile, to make dressing, combine all ingredients in a small bowl. Season with salt and pepper.
  4. Divide lettuce, tomatoes, capsicum and avocado evenly among 4 wide shallow bowls. Top with turkey and drizzle with dressing. Serve with tortilla strips and lime wedges.

Notes

SERVING TIP: This is a great make-ahead idea for school or work lunches. Cook turkey and prepare salad ingredients the night before, then pack into containers and refrigerate. Wrap the tortilla strips separately to keep them crisp.

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