Turkey Taco Salad

Before going Paleo the hubby and I would eat out at our favorite Mexican restaurant. A LOT! So much so that we were frequenting there at least once per week when I was pregnant! I think it was a significant contributing factor to my 40 pound weight gain! When I think of what I used to get there it kinda turns my stomach now. One of my favorites was chicken, mushrooms, and spinach drowned in white cheese sauce with tortillas, refried beans, and limitless chips and salsa! I now know what cheese and beans do to my body and I wouldn’t want that meal now. Maybe I need to do a makeover meal in the future! Until then these delicious turkey taco salad bowls have much more flavor, and are a much healthier option for me! I don’t feel like I’m missing out on all that cheese. Where was your favorite place to eat before going Paleo?

Turkey Taco Salad MellowMomma.com

This was my first experience making plantain chips. If you haven’t had them before, you must give them a try! I think they are delicious! Since I was unsure how to make them I used this recipe. They are seriously addictive! I can’t wait to try a baked version!

I also used my homemade taco seasoning for this recipe as well! Love this stuff!

Turkey Taco Salad
 
Prep time
Cook time
Total time
 
In the mood for Mexican? Don’t go out, eat in with this delicious taco salad!
Author:
: Dinner
: Mexican
Serves: 2
Ingredients
  • 2 Tbs coconut oil
  • 1 plantain
  • Salt
  • ½ pound ground turkey
  • 3 Tbs Homemade taco seasoning (on my website search ‘taco seasoning’ link above)
  • ⅓ cup water
  • Spinach
  • 3 cups diced tomatoes
  • ¼ chopped onion
  • ¼ cup chopped cilantro
  • 1 avocado mashed
Directions
  1. Heat 1 Tbs coconut oil in a large skillet over medium heat.
  2. Peel and slice the plantain as thin or thick as you like.
  3. Place the slices in the melted oil in a single layer and fry to desired crispness. The recipe I found said 1 and ½ minutes per side, but mine took 5 minutes per side. My plantain was pretty big and I had to cook half first, then the other half, adding the other Tbs of coconut oil before cooking the other half.
  4. While that is cooking place the ground turkey in a separate skillet and cook on medium heat until it’s completely brown.
  5. Check the plantains and flip when they have reached the desired brownness.
  6. In the meantime make the pico, chopping the tomatoes, onions, and cilantro and mixing together.
  7. When the turkey has browned, add the taco seasoning and water and mix well. Cook until the water has been absorbed, about 1-2 minutes.
  8. Cut and mash the avocado.
  9. Fill your bowl with spinach.
  10. Top with ground turkey, avocado, pico, and plantain chips and enjoy.

Not in the mood for turkey? How about chicken!
Chicken Taco Salad MellowMomma

 

Posted under: Dinner, Lunch, Paleo Recipes

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