Description
A recipe for Caribbean Taco Salad

Ingredients

• Shells:
  
• 4 10-inch whole wheat flour tortillas
  
• Olive oil cooking spray
  
• Salad:
  
• 1 20-ounce package JENNIE-O TURKEY STORE Extra Lean Ground Turkey
  
• 1 1.25-ounce package reduced-sodium taco seasoning mix
  
• 2 tablespoons water
  
• 1 mango, peeled, pitted and chopped (about 1 cup)
  
• 3/4 cup chopped red bell pepper
  
• 3 tablespoons finely chopped green onion
  
• 3 tablespoons finely chopped fresh cilantro
  
• 1 teaspoon grated lime peel
  
• 2 cups firmly packed spinach leaves

Preparation
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto 15- by 10- by 1-inch baking pan. Spray outside of cups and one side of each tortilla with cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

Nutrition
Nutrients per serving: 300 calories, 25 calories from fat, 2.5g total fat, 1g saturated fat; 55 mg cholesterol; 740mg sodium, 35g total carbohydrate; 3g dietary fiber, 6g sugars, 37g protein.

Serves
Serves: 4

Variations
no information available