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Taco Salad with Ground Turkey
and honey-adobo dressing

Active: 30 minTotal: 30 min

A classic taco salad feels like a good way to round out a week of home-cooked meals, and this one has all of our favorite toppings - seasoned meat, avocados, cheese, and tortilla chips for crunch.

Tags

Ingredients

Servings:
4
Metric
Honey-Adobo Sauce / Dressing:
  • Vinegar, red wine - 1 1/2 Tbsp
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Honey - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 3 Tbsp
Taco Salad with Ground Turkey:
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Bell peppers, any color - 1, diced
  • Turkey, ground and lean - 1 lb
  • Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz, shredded
  • Tomatoes, Roma - 4, chopped
  • Avocados - 1, diced
  • Olives, black and sliced (4 oz / 113 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Cheese, shredded Mexican blend - 4 oz
  • Tortilla chips - 4 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make honey-adobo sauce / dressing - (Skip if dressing was made ahead for Wednesday.) Whisk together vinegar, adobo sauce, honey, paprika (portion for sauce / dressing), and oil (portion for sauce / dressing). (Can be done up to 5 days ahead)
  2. Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
  3. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  4. Season turkey - Combine turkey with spice mix. (Can be done 1 day ahead)
  5. Lettuce / Tomatoes / Avocados - Prep as directed.
  6. Olives - Drain and rinse.

Make

  1. Heat a skillet with oil (portion for taco salad) over medium-high heat. Add turkey and saute until turkey is cooked through, 6 to 8 minutes. Set aside and allow to cool slightly.
  2. Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with turkey and cheese.
  3. Dress salads with honey-adobo dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 28 reviews

Tasty! I doubled the dressing (but had extra) and sauteed some mushrooms to bulk up the beans and corn mixture. Added some leftover cilantro on top.

By: Kelley
Posted: Sep 11, 2018
Diet: Vegetarian

All family members enjoyed it! Quick and easy. Did not use adobe sauce because 12 yr. old does not like spicy.

By: Lauren
Posted: Sep 11, 2018
Diet: Original

I quite liked this. I don't usually make salads, but this one is nice. I skipped the avocado because I find it's more hassle than it's worth. I really like the dressing.

By: Chelsea
Posted: Sep 11, 2018
Diet: Original

Pretty darn good! A change of pace for us; I don't think I've ever made taco salad. Very flavorful and quick. Used prepared guacamole instead of avocado and added a dollop of greek yogurt. I'd eat that again!

By: Stephanie
Posted: Sep 08, 2018
Diet: Original

Used arugula instead of lettuce. Next time will add black beans

By: Allison
Posted: Sep 08, 2018
Diet: Original

Loved this. Easy, flavorful, and quick.

By: Lisa
Posted: Sep 07, 2018
Diet: Vegetarian