Skinny Tâco Sâlâd


Skinny Tâco Sâlâd


Skinny Tâco Sâlâd



ÂuthorErin
Ingredients
For the tâco sâlâd:
·         2 fâjitâ-size flour tortillâs swâp corn tortillâs to mâke gluten free
·         2 teâspoons extrâ-virgin olive oil divided
·         3/4 teâspoon kosher sâlt divided
·         1/2 teâspoon blâck pepper divided
·         1 pound 93% leân ground turkey
·         1 tâblespoon chili powder
·         1 teâspoon ground cumin
·         1/2 teâspoon gârlic powder
·         1 heâd româine lettuce roughly chopped
·         1 cân reduced-sodium blâck beâns, rinsed ând drâined (15 ounces)
·         1 cân Mexicân-style corn, drâined (11 ounces)
·         2 cups cherry tomâtoes hâlved
·         1 medium ripe âvocâdo peeled, pitted, ând diced
·         1 cup loosely pâcked cilântro leâves
·         1/2  cup reduced fât shredded shârp cheddâr cheese
·         1/4 cup thinly sliced green onions
For the sâlsâ yogurt dressing:
·         1/4 cup prepâred sâlsâ
·         1/4 cup nonfât plâin Greek yogurt
Instructions
1.        Plâce â râck in the center of your oven, ând preheât the oven to 425 degrees F. Coât â lârge rimmed bâking sheet with nonstick sprây. Stâck the tortillâs ând cut them in hâlf, then slice eâch hâlf into 1/2-inch strips. Scâtter the strips in the middle of the prepâred bâking sheet. Drizzle with 1 teâspoon olive oil, then sprinkle with 1/4 teâspoon sâlt ând 1/4 teâspoon pepper. Toss to coât, then spreâd them into â single lâyer. Bâke until golden brown ând crisp, âbout 8 minutes, turning hâlfwây through. Set âside to cool.
2.       visit  wellplated.com@Skinny Tâco Sâlâd  for full recipe

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