Turkey Taco Salad

Makes: 4 servings

  • 4 sun-dried tomato tortillas (8 inch)
  • 1lb ground turkey
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp granulated garlic
  • salt & pepper (to taste)
  • 3-4 cups romaine lettuce (or salad greens of choice)
  • 1 large tomato, chopped
  • 1/2 cup black olives, sliced
  • 1/4c grated cheddar cheese
  • 1 tbsp light sour cream



How to make taco bowls: Heat oven to 400°F. Crumble 4 sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over foil as they bake to form shells.) Set aside.

Heat oil in large skillet over medium heat. Add ground turkey, salt & pepper. Cook, breaking the meat up with spoon. Add cumin, paprika, garlic, and chili powder. Stir well. Cover and let simmer for about 10 minutes. Stir often.

Fill tortilla shells with ground turkey, greens, diced tomatoes/fresh salsa, black olives, and cheese. Top with light sour cream. Try drizzling with your favorite taco sauce or balsamic vinegar. Enjoy!


Nutritional Facts:
415  |  Fat: 18g  |   Fiber: 5g  |  Carbs: 28g  |  Protein: 31g  |  Sugar: 5g  |  Sodium: 526