Here’s a taco salad recipe that has you making your own edible bowls! Plus, fresh salsa featuring mango, cilantro and lime. This Mango Turkey Taco Salad is ready in under 30 minutes, this is Mexican done right!
(8-inch) whole wheat tortillas
(16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
cup chopped fresh mango
cup chopped red bell peppers
tablespoons finely chopped green onions
tablespoons finely chopped fresh cilantro
teaspoon lime juice
cups fresh spinach leaves
Heat oven to 425°F.
Invert 4 10-ounce custard cups onto 15 x 10 x 1-inch baking pan. Mist outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
To make salsa:
in medium bowl, combine mango, red bell pepper, green onion, cilantro and lime juice. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with turkey and salsa.