Tasty Tuesday

Photo credit: Jeenie-O

Caribbean Taco Salad

ingredients

FOR SHELLS:
4 (10-inch) whole wheat flour tortillas
Olive oil cooking spray

FOR SALAD:
1 (20-ounce) package Ground Turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 tablespoon water
1 mango, peeled, pitted and chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onion
3 tablespoons finely chopped fresh cilantro
1 teaspoon grated lime peel
2 cups firmly packed spinach leaves
cooking directions
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking
pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray.
Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned.
In medium skillet, brown turkey until no longer pink and cooked through. Add taco
seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly
heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion,
cilantro and lime peel to make the salsa. Place taco shells on serving plates. Divide
spinach leaves evenly into shells. Top with cooked turkey and salsa. Serves 4.Pin It