This recipe for turkey taco salad is in high demand - it is probably my husband's most requested TexMex dish from my kitchen. Well, it is definitely a toss up with my chicken tortilla soup. This salad takes about 10-15 minutes to prepare. The salsa and plating can be done while the turkey is cooking. I have used the oven broiler to melt the cheese over the chips, but I definitely prefer using my microwave for many reasons. There is less clean-up, less energy use, less heat in the kitchen, it's faster and it tastes just as good from the microwave.
My taco seasoning mix includes oregano, paprika, ancho chili powder, coriander, cumin, garlic powder and salt. Use whatever you already like or search for other taco seasoning ideas online. If you are using a premade packet, try to use one that is low in sodium and nix the ones with ingredients not found in nature. I have not included measurements for chips, cheese and salsa because this is more assembly than recipe - add how much you like. A spoonful, or two, of my simple guacamole is also really good with this salad.
1 pound ground turkey
1 tablespoon oregano
1 tablespoon paprika
1/2 teaspoon ancho chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 cup water
Lightly salted tortilla chips, to serve
Light marble cheddar cheese, grated, to serve
Baby romaine leaves, to serve
1 quantity salsa fresca
In a non-stick skillet over medium brown turkey for 5 minutes. Add herbs, spices and water; stir to coat turkey. Simmer an additional 5 minutes.
To plate: Layer chips with shredded cheese. Microwave for 20 seconds to melt cheese and warm the chips. Layer lettuce, turkey and salsa over the top. Serve immediately.
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