Warm Turkey Taco Salad

Total Time
35 min
15 min
20 min


olive oil

1 tsp

uncooked 93% lean ground turkey

¾ pound(s)

uncooked onion(s)

1 small, finely chopped

garlic clove(s)

2 medium clove(s), minced

chili powder

1 Tbsp

ground cumin

1 tsp

table salt

½ tsp

canned chipotle peppers in adobo sauce

1 item(s), seeded, minced (leave seeds if you want more heat)

canned crushed tomatoes

14 oz

fresh lime juice

1½ Tbsp, divided

dark brown sugar

½ Tbsp

cooked white rice

1 cup(s), kept warm


2 tsp, leaves, chopped (plus extra for garnish)

lime zest

½ tsp, grated

iceberg lettuce

2 oz, 16 leaves

fresh tomato(es)

1 cup(s), chopped

salsa sauce

¼ cup(s)

uncooked scallion(s)

1 medium, thinly sliced


  1. Heat oil in large nonstick skillet over medium heat. Add turkey, onion, and garlic. Cook, breaking apart turkey with wooden spoon, until turkey is no longer pink and onion begins to soften, 3−5 minutes. Add chili powder, cumin, salt, chipotle, and crushed tomatoes; simmer, stirring occasionally, until turkey is fully cooked and sauce thickens, 8−10 minutes. Stir in 1 tablespoon lime juice and brown sugar; remove from heat.
  2. Meanwhile, combine cooked rice, cilantro, lime zest, and remaining ½ tablespoon lime juice in small bowl.
  3. To serve, make 4 lettuce cups by layering 4 lettuce leaves together for each serving. Place 1 lettuce cup on each of 4 plates and top each with ¾ cup turkey mixture, ¼ cup rice, ¼ cup chopped tomatoes, and 1 tablespoon salsa; garnish with scallion and cilantro.
  4. Serving size: 1 salad


Love cheese? Sprinkle each salad with ¼ cup (1 ounce) shredded low-fat Cheddar for an additional 1 SmartPoints.

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