Monday, February 20, 2012

Turkey Taco Salad

  I'm ashamed to say I totally forgot it was Monday, so this recipe contains meat. :/ Lol but it was so good it really doesn't matter!
  The taco seasoning is something I have been meaning to post on here for a long time since most prepared taco seasonings contain milk and this one does not taste like it's missing anything. Let me list it here real quick:
dairy free taco seasoning
1 Tbl chili powder
1/4 tsp garlic powder*
1/4 tsp onion powder*
1/4 tsp red pepper flakes
1/4 tsp oregeno
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
1 1/2 tsp ground cumin
Mix all ingredients well. You can keep this premade in a jar or ziploc baggy, however I make mine as I need it.
*In this recipe, I used actual onions and minced garlic in the skillet so I omitted these two.

Turkey Taco Salad

1 lb ground turkey
taco seasoning mix (it comes to about 2 Tbls)
1 can black beans, drained
1/2 cup vegetable broth
1/2 red onion, chopped
2 cloves garlic, minced
1 Tbl coconut oil
3 cups shredded romaine lettuce
1/2 cup vegan ranch dressing
1/2 cup Daiya cheddar shreds
1 avocado, chopped
1 medium tomato, chopped
1 cup World Table brand Blue Corn and Sesame Tortilla chips
All your other favorite taco salad toppings; olives, jalepenos, salsa, etc)

In a medium skillet, heat coconut oil over medium until it is fully liquified. Add onions and garlic and sautee until slightly soft. Add turkey and break up with a spoon. Stir occasionally until browned. Add taco seasoning and vegetable broth and stir well. Reduce heat and let simmer until liquid has mostly evaporated. Stir in black beans, heat through.
Serve meat mixture on a bed of lettuce with avocado, tomato, ranch, and cheese. Add chips for garnish, or if you are like me, crumble them on top. Yum!

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