Skinny Taco Salad

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This Skinny Taco Salad recipe is also ideal for meal prep.Chop the veggies and cook the turkey in advance and store them individually in the refrigerator. Then throughout the week, you can quickly assemble individual portions and add any other toppings you desire.I’ve suggested some of my favorite additions, but feel free to jazz it up with avocado, add some kick with jalapeño, or take this Skinny Taco Salad wherever else your Tex-Mex dreams may dare.

Skinny Taco Salad

Ingredients:

FOR THE TACO SALAD:

• 2 fajita-size flour tortillas (swap corn tortillas to make gluten free)
• 2 teaspoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound 93% lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce, roughly chopped
• 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
• 1 (11-ounce) can Mexican-style corn, drained
• 2 cups cherry tomatoes, halved
• 1 medium, ripe avocado, peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves
• 1/2 cup reduced fat shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions

FOR THE SALSA YOGURT DRESSING:

• 1/4 cup prepared salsa
• 1/4 cup nonfat plain Greek yogurt

Directions:

1. Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
2. Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
3. ....

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