Citrus Taco Salad
From the Jennie-O Turkey Store Kitchens
| Makes 4 servings |
Nutritional Information
| Calories | 350 | Fat | 5g |
| Protein | 41g | Cholesterol | 70mg |
| Carbohydrates | 32g | Sodium | 630mg |
| Fiber | 6g | Saturated Fat | 0.5g |
Ingredients
4 (8 to 10 inch) whole wheat tortillas
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
1 (1.25 ounce) package 30% less sodium taco seasoning mix
2 tablespoons water
1 mango, chopped, about 1 cup
3/4 cup red bell pepper, chopped
3 tablespoons green onions, finely chopped
3 tablespoons fresh cilantro, finely chopped
1 teaspoon lime peel, grated
2 cups fresh spinach leaves, firmly packed
Directions
Heat oven to 425°F. Invert four 10 ounce custard cups onto 15 x 10 x 1 inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned.
In medium skillet, cook the turkey as specified on the package. Always to well-done, 165°F as measured by a meat thermometer. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.
In medium bowl, stir together mango, red pepper, green onion, cilantro, and lime peel to make salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.
