Taco Salad

Perfect for a lighter Taco Tuesday option!

Adapted Recipe from Beachbody

Serves Four

The Ingredients

• 2 tsp. olive oil

• 1 lb. ground chicken

• 1 tbsp. taco seasoning blend (or packaged low-sodium taco seasoning)

• 1/4 cup water

• 8 (6-inch) corn tortillas, cut into strips

• 1/2 medium ripe avocado

• 1 tbsp. lemon juice

• 1 dash garlic powder

• pink salt, to taste

• 6 cups shredded lettuce

• 4 medium tomatoes, chopped

The Instructions

• Heat oil in medium skillet over medium heat.

• Cook turkey. Be sure to stir it occasionally. Cook fully, about 5-7 minutes.

• Add taco seasoning and water to turkey. Let simmer for 5 to 8 minutes, or until most water is gone. Again, be sure to stir.

• Heat a separate medium skillet pan over medium-high heat. Cook tortilla strips (and continually move them around the pan) for about 3-4 minutes/crispy and golden.

• Mash avocado in a small bowl. Add lemon juice, garlic powder, and salt. Mix well.

• Divide lettuce evenly between four serving bowls. Top with turkey, tomatoes, guacamole mixture, and tortilla strips. Dig in!

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