Turkey taco salad
Uncooked 93% lean ground turkey
Ancho chili powder
Chopped romaine lettuce
Baked low fat tortilla chips
Shredded reduced-fat Mexican-style cheese
1 medium, halved, pitted, peeled, and sliced
1 cup(s), halved
½ small, sliced
Reduced-fat sour cream
1 item(s), cut into 4 wedges
- 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.
- 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.
- Serving size: 1 salad