- May. 13 2020
Lately we have been obsessed with Mexican food. I am not talking the greasy spoon, Americanized Mexican, I am talking fresh, whole food ingredients, made with real authentic recipes passed down through families. Ah yes. We have found a few great restaurants in our new area, but when we can’t make it out on the town we are inspired to throw together an eclectic mix of our own.
Although nothing super fancy, as we like to keep most week night dinners very un-fancy, I give you, this fresh, fast, and simple taco salad. This is how we would typically make our homemade nachos, but replacing the chips with spinach. I only miss the crunch of the chips a tincy bit, but if you are Jonesin’ for some crunch, you could always add some crumbled stone ground tortilla chips over top if you like.
Heat a medium size skillet to medium-low and add oil. Once hot, add onion and garlic, and a little salt and pepper. Cook until onion is translucent, stirring occasionally. Add ground turkey and spices. Break apart and stir as it browns. Once cooked through, toss in the chopped cilantro, and set aside.
Start assembling salad. First lay a bed of spinach. Then add 1/4 of the ground turkey mixture. Next add other toppings to your liking. I add the following:
…If you are looking to splurge, add a fresh margarita (I am not talking from the bottled mix crap here kids…topped off with a little Grand Mariner), WITH salt, and a crumble of tortilla chips on top.
4 servings = per serving (based on my version above, minus the margarita)
Fat: 9 g
Carbs: 24 g
Protein: 44 g