Lightened Up Taco Salad for #SundaySupper

Lightened Up Taco Salad Recipe

Happy May 5th everybody! Naturally with today being Cinco de Mayo AND #SundaySupper, the two meet and marry and today's posts are all about Mexican fiesta foods at their finest. Olé!

So grab your maracas and don your most colorful sombrero because here we go...
8 servings     Prep time - approximately 30 minutes

Taco Bowls:
8 - 10" flour tortillas
4 taco bowl molds (as seen on TV)  or 4 small bowls *see notes below*

Taco Meat:
1 tablespoon olive oil
1 pound ground turkey
1 medium sized red onion, chopped
1 can (15 ounce) black beans, rinsed
3 cloves garlic, minced
3 tablespoons canned, fire roasted jalapenos
1 teaspoon smoked paprika
1 teaspoon roasted cumin
3/4 teaspoon salt
1/2 teaspoon black pepper

Salad and Dressing:
2 romaine lettuce hearts, shredded
8 ounces grape tomatoes, halved
1/4 cup fresh chopped cilantro
2 ounces reduced fat Mexican cheese blend, shredded
1/4 cup avocado oil (canola or olive oil may be substituted)
1 large lime, zested and juiced (about 1/2 tablespoon zest and 1 tablespoon juice)
1/2 teaspoon stone ground mustard
salt and pepper to taste

To make the taco bowls:
-Preheat the oven to 350 degrees.
-Press one each tortilla into each taco bowl mold.  Place the molds onto a parchment lined baking sheet (4 bowls per sheet works well).
 *If you don't have taco bowl molds you can use 4 oven safe soup bowls. Place the bowls upside down onto
 a parchment lined baking sheet. Spray each tortilla liberally on each side with cooking spray to make them    malleable. Place each tortilla over the inverted bowl and pinch them around the soup bowl to form a tortilla    bowl.
-Bake the taco bowls for approximately 15 minutes or until they turn lightly browned.
-Remove the baking sheet from the oven and allow the bowls to cool.  Remove the tortillas from the mold (or bowls after they cooled) and they hold their shape perfectly.
-Repeat with the additional 4 bowls and cool.
-Set aside the bowls while you make the taco meat and salad.
To make the taco meat:
-In a large skillet over medium high heat, brown the ground turkey in the olive oil.
-Add in the onion, garlic and beans.
-Continue cooking and lower the heat to medium, stirring occasionally.
-Stir in the fire roasted jalapenos, smoked paprika, ground cumin, salt and pepper.
-Reduce heat to low (or off) and cover to keep warm while you make the salad.
To make the salad and dressing:
-In a small container with a lid, add the avocado oil, lime juice, zest, mustard, salt and pepper.
-Cover and shake well to combine.
-In a large bowl, add the romaine shreds, grape tomatoes, chopped cilantro and green onions.
-Dress the salad lightly with the avocado/lime dressing and toss to coat.
*Note - This dressing also works well as a meat marinade for grilling*
To assemble the salad:
-Place some of the dressed salad into each tortilla bowl.
-Top each salad with some of the taco meat mixture.
-Sprinkle each with approximately 1 tablespoon Mexican cheese.
-Garnish with some sliced green onions.
-Serve and enjoy.

Now go grab yourself a nice cold Corona with a wedge of lime and sit back to chill while you check out all the other fabulous #SundaySupper Cinco de Mayo recipes for today. I'd also like to take a moment for a special shout out to Jen of Juanita's Cocina for hosting this weeks edition of Cinco de Mayo #SundaySupper!  Thanks Jen!!!

Until we eat again,

Cinco de Mayo Appetizers & Sides {Aperitivos}:
Cinco de Mayo Main Dishes {Platos Principales}:
Cinco de Mayo Desserts {Postres}:
Cinco de Mayo Drinks {Bebidas}:
Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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