Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
10 Mins
Total Time:
20 Mins
Another quick, easy, and HEALTHY dinner coming at cha. Taco salad is super yummy and quick to make for busy nights. Also, if you make tacos pretty frequently (read: me) this is a versatile recipe that you can use basically whatever you need to get rid of in your fridge / pantry. Tonight I used taco-seasoned ground turkey, tomatoes, corn, black beans, and shredded cheese. I was going to add avocado but the ones I picked out at the store were rock hard (isn’t that always the case?). Add your favorite salsa, avocado or sour cream, queso fresco or cojita cheese, or a different type of protein. It’s finished off with a lime cilantro dressing to brighten up the salad.
Ingredients
Adjust Servings
Instructions
- Wash and chop the veggies. Slice the cherry tomatoes in half, and dice the cilantro.
- Squeeze the juice of 2 limes into a small bowl. Add 1 tbsp of olive oil and a pinch of salt and pepper. Add ¼ cup of cilantro and mix to combine, and set aside.
- If corn kernels are frozen, add them to a skillet heated over medium high heat until thawed, about 3 minutes. Remove corn from skillet and set aside.
- Add the ground turkey to the skillet and season with 2 tbsp taco seasoning. Using a spatula, break ground turkey into small pieces. Cook for 4 – 5 minutes.
- Drain the liquid from the black beans and add beans to a small pot over low heat. Stir occasionally until heated through, about 3 minutes.
- Assemble your salad with turkey, beans, corn kernels, tomatoes, cheese, and cilantro lime dressing.
