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Nick Albers
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

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.

Notes

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