Spicy Turkey Taco Salad with Baja Lime Dressing
Chipotle chili seasoned taco meat, fresh greens, black beans, avocado, mango, and a little cheddar cheese too. Topped with tortilla chips for crunch, and finished with a creamy Baja style dressing that's spicy and cooling, delish!
Calories: 650kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound lean ground turkey or chicken
- 2-3 teaspoons chipotle chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin seeds (or 1 1/2 teaspoon ground cumin)
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1/3 cup fresh cilantro, chopped
- 6 cups mixed leafy greens
- 1 cup cooked black beans
- 1 avocado, sliced
- 1 mango, diced
- 3/4 cup cubed cheddar cheese
- crushed tortilla chips or strips
Baja Dressing
- 1 cup plain greek yogurt
- juice of 2 limes
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 jalapeño, seeded if desired
- 1/4 cup fresh cilantro
- kosher salt
- 1 tablespoon chopped fresh chives
Instructions
- 1. Heat the olive oil in a large skillet over medium high heat. Add the turkey and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.2. To make the dressing. Combine all ingredients except the chives in a blender and pulse until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.3. In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the turkey taco meat and then drizzle with the dressing (below). Toss to combine and then top with tortilla chips. Enjoy!
Nutrition
Calories: 650kcal