A hearty taco salad filled fresh mango salsa, veggies, and seasoned ground turkey, topped with cilantro, garnished with cilantro and lime wedges served on a white plate.

Mango Turkey Taco Salad

Name: Mango Turkey Taco Salad
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 (8-inch) whole wheat tortillas; 1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey; 1 cup chopped fresh mango; ¾ cup chopped red bell peppers; 3 tablespoons finely chopped green onions; 3 tablespoons finely chopped fresh cilantro; 1 teaspoon lime juice; 2 cups fresh spinach leaves

Here’s a taco salad recipe that has you making your own edible bowls! Plus, fresh salsa featuring mango, cilantro and lime. This Mango Turkey Taco Salad is ready in under 30 minutes, this is Mexican done right!

Total Time

30 Minutes

Serving Size

4 Servings

(8-inch) whole wheat tortillas

(16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey

cup chopped fresh mango

3/4

cup chopped red bell peppers

tablespoons finely chopped green onions

tablespoons finely chopped fresh cilantro

teaspoon lime juice

cups fresh spinach leaves

Heat oven to 425°F.

Invert 4 10-ounce custard cups onto 15 x 10 x 1-inch baking pan. Mist outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

To make salsa:

in medium bowl, combine mango, red bell pepper, green onion, cilantro and lime juice. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with turkey and salsa.

Calories

350

Protein

24g

Carbohydrates

34g

Fiber

Sugars

10g

Fat

12g

Cholesterol