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Healthy Taco Salad with Seasoned Ground Turkey and Crispy Tortilla Strips Recipe

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4.1 from 2 reviews

This healthy taco salad features seasoned ground turkey, creamy salsa-yogurt dressing, crisp romaine lettuce, black beans, corn, avocado, and crunchy homemade tortilla strips. It’s a colorful, satisfying meal perfect for a quick lunch or dinner with fresh flavors and balanced nutrition.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Taco Salad:

  • 2 fajita-size flour tortillas (or swap for corn tortillas to make gluten free)
  • 2 teaspoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 pound 93% lean ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 head romaine lettuce, roughly chopped
  • 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
  • 1 (11-ounce) can Mexican-style corn, drained
  • 2 cups cherry tomatoes, halved
  • 1 medium ripe avocado, peeled, pitted, and diced
  • 1 cup loosely packed cilantro leaves, chopped
  • ½ cup reduced-fat sharp cheddar cheese, shredded
  • ¼ cup green onions, thinly sliced

For the Salsa Yogurt Dressing:

  • ¼ cup salsa (store-bought or homemade)
  • ¼ cup nonfat plain Greek yogurt

Instructions

  1. Prepare the tortilla strips: Place a rack in the center of your oven and preheat to 425°F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas, cut in half, then slice each half into ½-inch strips. Scatter them on the baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
  2. Bake tortilla strips: Bake strips until golden and crisp, about 8 minutes, turning halfway through. Remove and set aside to cool.
  3. Cook seasoned turkey: While the strips bake, heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add ground turkey, chili powder, cumin, garlic powder, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Break up meat and cook, stirring, until cooked through, about 5 minutes.
  4. Make the dressing: In a small bowl, combine salsa and Greek yogurt, stirring until smooth.
  5. Assemble the salad: Place chopped romaine in a large serving bowl. Add ¼ cup of the salsa-yogurt dressing, cooked turkey, black beans, corn, cherry tomatoes, avocado, cilantro, shredded cheese, and green onions. Toss lightly to combine.
  6. Serve: Sprinkle tortilla strips over the top and serve immediately with remaining dressing on the side.

Notes

  • GLUTEN FREE OPTION: Use corn tortillas instead of flour tortillas and monitor baking time closely as corn tortillas may crisp faster.
  • MAKE AHEAD: Cooked turkey, beans, corn, dressing, and chopped tomatoes can be stored separately in the fridge for 3-4 days. Keep lettuce in the crisper for 2-3 days. Warm turkey before assembling salad.
  • TO STORE: Assemble salad just before serving since dressing and taco strips will soften the salad if left for long. Store deconstructed ingredients in airtight containers for up to 4 days.
  • TO MAKE IN A MASON JAR: Layer ingredients in mason jars starting with salsa-yogurt dressing at the bottom, followed by turkey, beans, corn, and finishing with romaine. Refrigerate up to 4 days. Add tortilla strips just before eating.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Baking and Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Low Fat

Find it online: https://recipeteach.com/healthy-taco-salad-with-seasoned-ground-turkey-and-crispy-tortilla-strips-recipe/