I had no intention of blogging on this recipe because it sounded like a simple dinner that would be ok but nothing to write home about. That all changed with the first bite. It is undoubtedly the cilantro sauce that makes it special. Of course, if you are a cilantro-hater, this is not for you. The sauce is cilantro on steroids. We loved it. In fact, the husband exact words were “I hope you’ll make this sauce whenever we cook Mexican-anything.” There you go. Cannot get much better praise than that.
TURKEY TACO SALAD BOWL
(inspired by Averie Cooks)
4 large tortillas (I used Carb Balance flour tortillas)
a few tablespoons of vegetable oil
oven safe bowls to bake tortillas
for the Cilantro Lime Dressing:
1 bunch fresh cilantro, stems included (about 2 cups)
½ cup full-fat yogurt
¼ cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
juice of 1 lime
for the salad:
1 pound lean ground turkey
1 tablespoon taco seasoning mix|
salt to taste
1 cup corn kernels (I used frozen, defrosted)
Romaine lettuce, shredded lettuce
1 cup diced tomatoes
1 cup canned black beans, drained and rinsed
1 avocado, sliced
Shredded Mexican cheese
salsa (I used tomatillo salsa)
Make the tortilla bows. Heat oven to 375F. Heat a little oil on a non-stick skillet, place the tortilla over the hot oil, when it starts to bubble, flip it over, heat for a few seconds, then place inside an oven-safe bowl. Bake for 15 minutes or until it gets crispy. You can do this in advance.
Make the dressing. Place the cilantro, yogurt, olive oil, salt, pepper and lime juice in a food processor and process until smooth. Reserve in the fridge until needed. You can also make the dressing hours or a day in advance.
Make the taco meat. Brown the ground turkey on hot oil, seasoned lightly with salt. Once the meat is getting some color, add the taco seasoning and 1/4 cup water. Simmer gently, cover the pan for 5 minutes, then uncover and let the water evaporate until it reaches the level you like for your salad.
To assemble the salad, add all different components inside the tortilla bowl, drizzle the cilantro dressing all over.
to print the recipe, click here
Comments: I used a Mission carb-balance tortilla, and it works but it’s definitely not the best kind to make a bowl, so keep that in mind. I only have two oven-safe bowls that are the perfect size to shape them, so we enjoyed some of the salad in the bowl, and either moved on to a regular tortilla (the husband), or the salad by itself (yours truly).
If you only have one or two oven-safe bowls, you can bake one at a time, and save them, heat them all up in the oven for a few minutes before serving. I used frozen corn, and sautéed lightly in olive oil, with salt, pepper and cumin. Pretty much anything that sounds good to add to a taco salad will work here. Black olives, roasted red peppers. Just have fun with it, but whatever you do, do not skip the cilantro sauce!
ONE YEAR AGO: Turkey Jalapeño Meatballs
TWO YEARS AGO: Whole Chicken Sous-Vide
THREE YEARS AGO: Incredibly Simple Times Four, May 2019
FOUR YEAR AGO: French Style Baguettes
FIVE YEARS AGO: Sad Times
SIX YEARS AGO: Slow-Cooker Carnitas Lettuce Wraps and Paleo Planet Review
SEVEN YEARS AGO: The Making of a Nobel Reception
EIGHT YEARS AGO: Fennel Soup with Almonds and Mint
NINE YEARS AGO: Green Curry Pork Tenderloin
TEN YEARS AGO: Farfalle with Zucchini and Ricotta
ELEVEN YEARS AGO: Slow-baked Salmon with Lemon and Thyme
TWELVE YEARS AGO: Hoisin Explosion Chicken