Reviews Add Rating & Review 34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
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Gallery Light Taco Salad Credit: Quentin Bacon Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 ears corn, husks and silk removed 3 corn tortillas, cut into 16 wedges each 3/4 cup nonfat plain yogurt 2 limes 1/3 cup fresh cilantro leaves 1 1/2 tablespoons finely chopped and seeded jalapeno pepper 1/2 teaspoon coarse salt 1 pound ground turkey 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups) 1 cup canned black beans, drained and rinsed 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup) 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup) 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
Cook’s Notes To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
Gallery Light Taco Salad Credit: Quentin Bacon
Recipe Summary Servings: 6
Gallery
Light Taco Salad Credit: Quentin Bacon
Light Taco Salad
Credit: Quentin Bacon
Light Taco Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 ears corn, husks and silk removed 3 corn tortillas, cut into 16 wedges each 3/4 cup nonfat plain yogurt 2 limes 1/3 cup fresh cilantro leaves 1 1/2 tablespoons finely chopped and seeded jalapeno pepper 1/2 teaspoon coarse salt 1 pound ground turkey 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups) 1 cup canned black beans, drained and rinsed 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup) 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup) 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
Directions
Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside.
Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime.
Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
Cook’s Notes To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
Cook’s Notes
To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
Reviews
Add Rating & Review 34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
Reviews
Add Rating & Review 34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
Add Rating & Review
34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
34 Ratings 5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
5 star values: 11 4 star values: 12 3 star values: 6 2 star values: 4 1 star values: 1
All Reviews for Light Taco Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Light Taco Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
