In the mood for a little Mexican cuisine? This is a great lunch salad to take on the go!
2 tsp. olive oil
1 lb. raw 93% lean ground turkey
1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)
¼ cup water
Nonstick cooking spray
8 (6-inch) corn tortillas, cut into strips
½ medium ripe avocado
1 Tbsp. lemon juice
1 dash garlic powder
Sea salt or Himalayan salt to taste; optional
6 cups shredded lettuce
4 medium tomatoes chopped
Heat oil in medium nonstick skillet over medium heat.
Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.
Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.
Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.
Mash avocado in a small bowl with a fork.
Add lemon juice, garlic powder, and salt (if desired); mix well.
Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.
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