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Turkey Taco Salads

Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: salad, taco, turkey
Servings: 4 salads

Ingredients

For the turkey taco meat:

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Pinch crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/8 tsp paprika
  • 1/2 cup water

For the guacamole:

  • 2 ripe avocados skin removed and chopped
  • 1 medium tomato seeds and flesh removed (optional), chopped
  • 1 medium shallot minced
  • 1 tbsp lime juice
  • 1/4 cup cilantro chopped
  • 1 medium jalapeno seeds removed, diced
  • Salt and pepper, to taste

For the pico de gallo:

  • 1 medium tomato seeds removed, chopped
  • 1/4 medium onion chopped
  • 1/2 medium jalapeno seeds removed, diced
  • 1/4 cup cilantro chopped
  • 1 tbsp lime juice
  • Salt and pepper, to taste

For the dressing:

  • 1/4 cup olive oil
  • 1.5 tbsp lime juice
  • 1/2 tsp kosher salt or more to taste
  • 1/4 tsp ground cumin or more to taste
  • 1/4 tsp black pepper
  • 2 small cloves of garlic minced

For the salad:

  • 3 heads romaine chopped to bite size pieces
  • 1/2 cup chopped jicama
  • Shredded cheddar cheese or crumbled cotija cheese to taste

Instructions

For the dressing:

  • Place all of the ingredients in a small bowl, whisk to combine. Set aside while you make the other elements of the salad.

For the pico de gallo:

  • Place all of the ingredients in a medium bowl, stir to combine. Set aside while you make the other elements of the salad.

For the guacamole:

  • Place all of the ingredients in a medium bowl, stir to combine.
  • Mash with a fork to desired consistency. I like my guacamole chunky so I mash about half of the avocado and leave the rest chunky.
  • Cover with plastic wrap, pressing the plastic wrap tightly against the guacamole to not allow any air to touch the guacamole. Set aside while you make the rest of the salad. (Or more realistically, snack on guacamole while you cook the rest of the salad).

To make the taco meat:

  • In a pan over medium heat, add olive oil and ground turkey.
  • Cook the turkey until it browned and you no longer see any pink.
  • Add the water and spices. Stir to combine.
  • Bring to a boil and then reduce to a simmer. Allow to cook uncovered for about 10-15 minutes, or until the water is fully evaporated.

To assemble:

  • Combine all of the ingredients for the salad (romaine, cheese, jicama).
  • Toss with the salad dressing.
  • Top with the guacamole, pico de gallo and taco meat.