HOMEMADE TACO SALAD BOWLS | TURKEY TACO SALAD RECIPE

ground turkey

🥗Healthier: ground chicken

💰Cheaper: canned beans

Ground chicken offers a lean option, while beans are budget-friendly and protein-rich.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt reduces calories while adding creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: shredded cheese blend

Reduced-fat cheese lowers calories, while blends are often less expensive.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Baked chips reduce fat, while homemade can save money.

Preheat the oven to 350 degrees.

Rub the extra large tortilla with a little bit of olive oil, focusing on the edges.

Place the oiled tortilla into the tortilla bowl maker.

Bake the tortilla bowls in the oven for about 10 to 15 minutes, keeping an eye on them to prevent burning.

In a blender, combine a handful of cilantro leaves and stems, half of a large avocado, a small garlic clove, a tablespoon of water, half of a lemon, pepper, and a teaspoon of olive oil.

Add about a tablespoon of sour cream to the blender, or substitute with Greek yogurt if preferred, and season with salt.

Blend the mixture until smooth, adjusting the consistency with extra lemon juice and water if needed.

Remove the tortilla bowls from the oven after 8 to 10 minutes and let them cool on a rack.

In a pan, cook the ground turkey for a few minutes until fully cooked.

Add in the seasonings: 1 teaspoon each of cumin, paprika, onion powder, garlic powder, pepper, chili powder, and corn starch. Mix well to combine.

To build the salad, add a bed of mixed greens into the tortilla bowl.

Top with the cooked turkey mixture, pinto beans or black beans, fresh pico de gallo, slices of avocado, and drizzle with the creamy avocado cilantro dressing.

Finish with a sprinkle of queso fresco on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens