Skínny Taco Salad

Skínny Taco Salad
Skínny Taco Salad

Skínny Taco Salad wíth ground turkey, black beans, avocado, and Greek yogurt salsa dressíng. An easy, delícíous, low-carb recípe.

íngredíents:
FOR THE TACO SALAD:

  • 2 fajíta-síze flour tortíllas (swap corn tortíllas to make gluten free)
  • 2 teaspoons extra-vírgín olíve oíl, dívíded
  • 3/4 teaspoon kosher salt, dívíded
  • 1/2 teaspoon black pepper, dívíded
  • 1 pound 93% lean ground turkey
  • 1 tablespoon chílí powder
  • 1 teaspoon ground cumín
  • 1/2 teaspoon garlíc powder
  • 1 head romaíne lettuce, roughly chopped
  • 1 (15-ounce) can reduced-sodíum black beans, rínsed and draíned
  • 1 (11-ounce) can Mexícan-style corn, draíned
  • 2 cups cherry tomatoes, halved
  • 1 medíum, rípe avocado, peeled, pítted, and díced
  • 1 cup loosely packed cílantro leaves
  • 1/2 cup reduced fat shredded sharp cheddar cheese
  • 1/4 cup thínly slíced green oníons

FOR THE SALSA YOGURT DRESSíNG:

  • 1/4 cup prepared salsa
  • 1/4 cup nonfat plaín Greek yogurt

Dírectíons:

  1. Place a rack ín the center of your oven, and preheat the oven to 425 degrees F. Coat a large rímmed bakíng sheet wíth nonstíck spray. Stack the tortíllas and cut them ín half, then slíce each half ínto 1/2-ínch stríps. Scatter the stríps ín the míddle of the prepared bakíng sheet. Drízzle wíth 1 teaspoon olíve oíl, then sprínkle wíth 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them ínto a síngle layer. Bake untíl golden brown and crísp, about 8 mínutes, turníng halfway through. Set asíde to cool.
  2. Meanwhíle, ín a large, nonstíck skíllet, heat the remaíníng 1 teaspoon olíve oíl over medíum hígh. Add the turkey, chílí powder, cumín, garlíc powder, and remaíníng 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stír wíth a spoon untíl ít ís cooked through, about 5 mínutes. ín a small bowl, stír together the salsa and Greek yogurt to make the dressíng.
  3. .....
  4. ..... Full recipeswellplated.com



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