If you're new here, let me tell you something that you might find surprising about me: I HATE SALADS!😝 Okay, hate might be a strong word - but I avoid making them for myself at all costs. Bring on the oatmeal - bring on the beets - bring on the avocado - but NOT salads! But I absolutely LOVE tacos! 😍 I mean who doesn't?? So I think I could stomach eating this taco salad and have it count as my salad quota for the next 6 months. 😂
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.
Portion Fix Containers: 1½ Green, 1 Red, 1 Yellow, ½ Blue, ½ tsp.
2B Mindset Plate: A great lunch option. Replace tortillas with more veggies for dinner.
Find more information about this new flavor on Beachbody's blog here.