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Recipe Details

Caribbean Salad
Rating: 2 (65 votes cast)
Total Time
1 Hour
Preparation Time
Under 30 minutes
Serving Size
4
Preparation Method
Bake
Preparation Method
Stove-Top
Level of Difficulty
Easy
    Ingredients
  • 4 (8- to 10-inch) whole wheat tortillas
  • 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
  • 1 (1.25-ounce) package 30% less sodium taco seasoning mix
  • 2 tablespoons water
  • 1 mango, chopped (about 1 cup)
  • 3/4 cup chopped red bell pepper
  • 3 tablespoons finely chopped green onions
  • 3 tablespoons finely chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 2 cups firmly packed fresh spinach leaves
  1. From the Jennie-O Turkey Store kitchens
    Directions
  1. Heat oven to 425°F.
  2. Invert four 10 oz custard cups onto 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray.
  3. Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned.
  4. In medium skillet brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.
  5. In medium bowl stir together mango, red pepper, green onion, cilantro and lime peel to make salsa.
  6. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.
  8. 4 servings
  10. Calories: 305
  11. Saturated Fat: 1 gram
  12. Mono Fat - 1 gram
  13. Sodium: 749mg
  14. Total Fat: 4 grams
  15. Cholesterol: 57 mg
  16. Total Carbohydrate: 34 grams
  17. Dietary Fiber: 9 grams
  18. Sugars: 7 grams
  19. Protein: 37 grams
  21. This recipe is Biggest Loser approved