Turkey taco salad
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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