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.
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
ingredients
4 servings
8 organicgirl© romaine heart leaves ♥
½ cup organicgirl© avocado cilantro dressing
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
1 cup roughly crushed tortilla chips
1 cup (4 ounces) shredded sharp cheddar
4 green onions, thinly sliced
1 medium tomato, diced
substitutions
♥ substitute with little gems
featured products
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.
4. store leftovers in individual containers for tasty tacos all week!
