Turkey Taco Salad
5
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This hearty, main course salad has everything we love about tacos, including the creamy avocado, the crunchy tortilla chips, and the punch of salsa. We opted for salsa verde, but a tomato-based salsa would also work well here. There's a little cooking involved, and then the rest of the meal comes together purely as an assembly project. It's the kind of dinner you can have prepped and ready for action in the fridge, and then pull together in just a few minutes when you get home. To bump up the heat, add some thinly sliced fresh jalapeño or serrano pepper on top.
Ingredients
Canola oil
2 tsp
Uncooked 93% lean ground turkey
1 pound(s)
Chili powder
1 tsp, ancho
Ground cumin
½ tsp
Table salt
¼ tsp
Salsa verde
1 cup(s)
Chopped romaine lettuce
10 oz
Baked low fat tortilla chips
12 item(s)
WW Reduced fat shredded Mexican style blend cheese
½ cup(s)
Avocado
1 small, halved, pitted, peeled, and sliced
Grape tomatoes
1 cup(s), halved
English cucumber(s)
½ small, sliced
Reduced fat sour cream
¼ cup(s)
Lime
4 wedge(s)
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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