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 can reduced-sodíum black beans, rínsed and draíned — (15 ounces)

·   1 can Mexícan-style corn, draíned — (11 ounces)

·   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

ÍNSTRUCTÍON

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.      .....

for complete recipe click here

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