Ingredients
-
-
4
-
3
-
-
1
-
1
-
2
-
2
-
3/4
-
3
-
3
-
1
-
1
-
2
-
Directions
Caribbean Taco Salad,From Jennie-o turkey store.,This was delicious and so yummy! The only changes I made were to add black beans to bulk it up a bit and we wrapped ours in the tortillas. Delicious and so easy! Great for a warm spring night so I didn’t have to heat up the oven! I was thinking that maybe some avocado on top would be delicious, also. I think I could eat the salsa by itself…so yummy!,This has potential; made as is we found it a little plain. used a splash of lime juice instead of zest, but barely tasted it. Next time I would use more, maybe make a little juice dressing that flavors the whole dish. I also want to try baking my tortillas longer next time; I doubled the time indicated here and they still weren’t crisp, just got chewy. Update- made it low-carb and meat-free! No tortilla shells, and served with quinoa cooked with taco seasoning, instead of chicken. Makes for better flavor!!
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Steps
|
1
Done
|
Heat Oven to 425 Fahrenheit. Invert Four 10oz Custard Cups Onto 15x10x1" Baking Pan. Brush Outside of Cupse and One Side of Each Tortilla With Butter. |
|
2
Done
|
Place Tortillas, Butter Side Up, Over Cups. Bake For 4-6 Minutes or Until Lightly Browned. |
|
3
Done
|
in Medium Skillet, Brown Turkey Until No Longer Pink. Add Taco Seasoning Mix and Water. Cook Over Low Heat 3-5 Minutes Until Thoroughly Heated. |
|
4
Done
|
to Make Salsa, in Medium Bowl Stir Together Mango, Red Pepper, Green Onion, Cilantro Brown Sugar and Lime Peel. |
|
5
Done
|
Place Taco Shells on Serving Plates. Divide Spinach Leaves Evenly Into Shells. Top With Cooked Turkey and Salsa. |
