turkey taco salad boats - iloveorganicgirl

recipe

turkey taco salad boats

switch up the typical taco salad with this gluten-free turkey option using our romaine heart leaves as the bowl.

mixed with layers of spices and flavor, plus wholesome veggies that give a nod to your favorite fresh, chunky salsa. top it off with a generous drizzle of our avocado cilantro dressing for a burst of flavor! this recipe makes a great healthy lunch or light dinner, and it's easy enough to be a prep-ahead meal.


prep time: 15 minutes | cook time: 25 minutes

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ingredients

4 servings

produce
organicgirl© romaine heart leaves
½ cup organicgirl© avocado cilantro dressing
1 medium onion, chopped
4 green onions, thinly sliced
1 medium tomato, diced
2 garlic cloves, minced

meat
1 pound Diestel ground turkey

dairy
1 cup (4 ounces) shredded Black Diamond 5-year cheddar

grocery
2 tablespoons Fresh to Market olive oil
1 tablespoon Morton & Bassett chili powder
2 teaspoons Morton & Bassett cumin
¾ teaspoon fine sea salt
2 tablespoons tomato paste
1 cup roughly crushed Fresh to Market tortilla chips

substitutions

substitute with little gems



directions

1. in a large skillet, heat oil over medium. add onion and sauté until softened, 6-8 minutes. add turkey and cook, breaking up meat with a spoon, until no longer pink, about 10 minutes.

 

2. stir in garlic, chili powder, cumin, salt, tomato paste, and ¾ cup water. bring to a boil, then reduce heat to simmer until thick, about 5 minutes.

 

3. divide turkey mixture between romaine leaves, and top with tortilla chips, cheddar, green onion, and tomato. drizzle with dressing and enjoy!

 

4. store leftovers in individual containers for tasty tacos all week!

 

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