“This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!”
READY IN:
40mins
YIELD:
1 large bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
  2. Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
  3. Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
  4. Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
  5. Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
  6. Remove the turkey from heat and keep warm to assemble the salad.
  7. Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

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