turkey taco salad boats

ground turkey seasoned with chili powder and garlic, served in romaine heart leaves with crushed tortilla chips, sharp cheddar, green onion, tomato, and organicgirl avocado cilantro dressing

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4 servings
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30 mins to cook
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5 mins prep


2 tablespoons preferred vegetable oil
1 medium onion, chopped
1 pound ground turkey
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
¾ teaspoon fine sea salt
2 tablespoons tomato paste
organicgirl© romaine heart leaves
1 cup roughly crushed tortilla chips
1 cup (4 ounces) shredded sharp cheddar
4 green onions, thinly sliced
1 medium tomato, diced
½ cup organicgirl© avocado cilantro dressing


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.

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.

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

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