By Nick Albers
Turkey Santa Fe Taco Salad with Avocado Crema
The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka and Heather K. Jones
Updated at: Thu, 17 Aug 2023 08:44:58 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Nutrition per recipe
Calories1210.3 kcal (61%)
Total Fat71.2 g (102%)
Carbs76.4 g (29%)
Sugars19 g (21%)
Protein78.6 g (157%)
Sodium2751.6 mg (138%)
Fiber23.4 g (83%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
0.5 pound99% lean ground turkey
½ teaspoonkosher salt
½ cupcanned black beans
rinsed and drained
2 tablespoonspickled jalapeno peppers
chopped
1tomato
large, chopped
1garlic clove
minced
3 tablespoonsonion
chopped
2 tablespoonsfresh cilantro
chopped, plus more for garnish
1 ¼ teaspoonsground cumin
¾ cupfrozen corn kernels
1hass avocado
medium, chopped
¼ cupreduced-fat sour cream
1 tablespoonfresh lime juice
1fresh jalapeno pepper
medium, chopped
1 ½ tablespoonsfresh cilantro
chopped
¼ teaspoonkosher salt
freshly ground black pepper
5 cupsshredded green leaf lettuce
½ cupshredded mexican cheese blend
1 cupchopped tomatoes
I omitted this
Instructions
Step 1
Heat a large skillet over medium-high heat. Add the ground turkey, season with 1/4 teaspoon salt, and cook, using a wooden spoon to break the meat into small pieces, un no longer pink, 4 to 5 minutes. Add the beans, pickled jalapeno, tomato, garlic, onion, cilantro, and cumin. Stir well, reduce the heat to low, cover, and cook for 20 minutes to blend the falvors. Uncover and add the corn and 1/4 teaspoon salt. Simmer until the liquid reduces and the corn is cooked through, 5 more minutes.
Step 2
For the avocado crema: In a blender, combine half the avocado (reserve the other half for salad topping), the sour cream, lime juice, 1/4 cup water, the jalapeno, cilatnro, salt, and black pepper to taste. Blend until smooth.
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