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Caribbean Taco Salad

Caribbean Taco Salad created by SonnyHavens

From Jennie-o turkey store.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
  • Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
  • 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.
  • To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
  • Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.
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RECIPE MADE WITH LOVE BY

@Lissa_L
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@Lissa_L
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"From Jennie-o turkey store."
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  1. SandwichQueen
    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!
    Reply
  2. J-Lynn
    This has potential; made as is we found it a little plain. I 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!!
    Reply
  3. SonnyHavens
    Caribbean Taco Salad Created by SonnyHavens
    Reply
  4. SonnyHavens
    I was going to share this recipe as well, Lissa. It's a keeper. I've learned a few things having made this many times. First off, 3 TBS of cilantro was too overpowering (the kids are not big fans of cilantro). 1 TBS works - omitting is fine too. I've also used dried cilantro (1/2 TBS) and another time I substituted with fresh basil and oregano (1 TBS each). Using butter caused the shells to become chewy and they didn't brown very well. I use tortilla bowl makers to shape shells in the oven and omit the butter (cuts calories too). I found that using a fine microplane to zest the lime is better than a grater. This is such a pretty dish.
    Reply
  5. Roxygirl in Colorado
    This had a lot of flavor! I served it over mixed field greens (no tortillas). Thanks Lissa, for posting. Roxygirl
    Reply
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