In the mood for a little Mexican cuisine? This is a great lunch salad to take on the go!
Ingredients 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 Instructions 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. 21 Day Fix Containers 1½ Green 1 Yellow 1 Red ½ Blue ½ tsp.