Caribbean Taco Salad

Name: Caribbean Taco Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 (8 -10 inch) whole wheat tortillas; 3 tablespoons melted butter; 1 (20 ounce) package jennie-o turkey store lean ground turkey; 1 (1 1/4 ounce) package taco seasoning mix; 2 tablespoons water; 2 mangoes, chopped (about 2 cups); 3/4 cup chopped red bell pepper; 3 tablespoons finely chopped green onions; 3 tablespoons finely chopped fresh cilantro; 1 tablespoon brown sugar; 1 teaspoon lime zest; 2 cups firnly packed fresh spinach leaves

Submitted by Lissa_L

"From Jennie-o turkey store."

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photo by SonnyHavens

Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

Taco Shell
4 (8 -10 inch) whole wheat tortillas
3 tablespoons melted butter
Salad
1 (20 ounce) package jennie-o turkey store lean ground turkey
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons water
2 mangoes, chopped (about 2 cups)
³⁄₄ cup chopped red bell pepper
3 tablespoons finely chopped green onions
3 tablespoons finely chopped fresh cilantro
1 tablespoon brown sugar
1 teaspoon lime zest
2 cups firnly packed fresh spinach leaves

directions

Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1" baking pan. Brush outside of cupse and one side of each tortilla with butter.
Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

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Reviews

This was delicious and so yummy! The only changes I made were to add black beans to bulk it up a bit and we wrapped ours in the tortillas. Delicious and so easy! Great for a warm spring night so I didn't have to heat up the oven! I was thinking that maybe some avocado on top would be delicious, also. I think I could eat the salsa by itself...so yummy!

SandwichQueen
This has potential; made as is we found it a little plain. I used a splash of lime juice instead of zest, but barely tasted it. Next time I would use more, maybe make a little juice dressing that flavors the whole dish. I also want to try baking my tortillas longer next time; I doubled the time indicated here and they still weren't crisp, just got chewy. Update- made it low-carb and meat-free! No tortilla shells, and served with quinoa cooked with taco seasoning, instead of chicken. Makes for better flavor!!

J-Lynn
I was going to share this recipe as well, Lissa. It's a keeper. I've learned a few things having made this many times. First off, 3 TBS of cilantro was too overpowering (the kids are not big fans of cilantro). 1 TBS works - omitting is fine too. I've also used dried cilantro (1/2 TBS) and another time I substituted with fresh basil and oregano (1 TBS each). Using butter caused the shells to become chewy and they didn't brown very well. I use tortilla bowl makers to shape shells in the oven and omit the butter (cuts calories too). I found that using a fine microplane to zest the lime is better than a grater. This is such a pretty dish.

SonnyHavens
This had a lot of flavor! I served it over mixed field greens (no tortillas). Thanks Lissa, for posting. Roxygirl

Roxygirl in Colorado