Wednesday, August 01, 2012

Carribean Taco Salad with Cumin Lime Vinaigrette

Refreshing, flavorful, tangy.  It makes a great meal for a summer night. The most fun part of this is making your own taco shells.  And the leftovers (if there are any) are great too!

For a gluten free version, serve the meat, salsa, and vinaigrette on a lettuce bed... it is just as good.





Ingredients:
Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package ground turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 T. water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 T. finely chopped green onion
3 T. finely chopped fresh cilantro
3 T. finely chopped tomato
1 ripe avocado diced (optional)
1 t. grated lime peel
2 c. firmly packed fresh spinach leaves
(Vinaigrette directions below)

Directions:
Preheat oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake for 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 for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro, tomato, (& avocado just before serving so it doesn’t brown) lime peel, and to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa. Drizzle vinaigrette over each serving. Serves 4.

Vinaigrette:
1/4 cup fresh lime juice
2 T. rice wine vinegar
1 T. honey (or agave)
1 T. ground cumin
1/4 cup chopped cilantro
Salt and freshly ground pepper
1/2 cup canola/olive oil blend

Combine lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl and whisk to combine. While whisking, slowly drizzle in the oil. Whisk until well-combined. Reseason with salt and pepper, if necessary. Pin It

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