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Taco Salad

  • 2 fajita size tortillas (flour or corn, up to you)

  • 2 teaspoons extra virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 pound 93% lean ground turkey

  • 1 Tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1 head lettuce

  • 1 can reduced sodium black beans

  • 1 can Mexican style corn

  • 2 cups cherry tomatoes

  • 1 medium ripe avocado

  • 1 cup loosely packed cilantro leaves

  • 1/2 cup reduced fat shredded sharp cheddar cheese

  • 1/4 cup thinly sliced green onion

Salsa Yogurt

​​

  • 1/4 cup salsa

  • 1/4 cup nonfat plain Greek yogurt

  1. Preheat oven to 425º.

  2. 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.

  3. 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.

  4. In a small bowl, mix together salsa and Greek yogurt for the dressing.

  5. Place the lettuce in a large serving bowl. Top with the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top.

  6. Serve immediately with salsa-yogurt dressing as desired.