Turkey Taco Salad

Big Game Turkey Taco Salad

COURSE: Snacks
Cuisine: Fresh Mex
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Whether you’ve got people over for The Final Four, The Big Game, or just some Chutes and Ladders, this healthy Turkey Taco Salad comes together quick enough to feed a hungry group.


  • 1 lb. organic ground turkey
  • 2 tsp ground cayenne pepper
  • 2 tsp ground chili pepper
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 medium head napa cabbage finely shredded
  • 1 to mato finely diced
  • 1 avocado finely sliced
  • 1/2 white onion finely minced
  • 1 can black beans drained and rinsed
  • 1 handful cilantro finely minced
  • 2 fried corn tortillas or a handful from the bag crumbled
  • Sour Cream
  • Hot Sauce Cholula or Valentina
  • Limes


For the Turkey:

  • In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat.
  • Thoroughly combine spices with ground turkey in a mixing bowl and add to the heated skillet. Spread the turkey around to make as much contact with the pan.  Let cook for around 5 minutes or until the turkey begins to brown.
  • Once the turkey has gotten some color, stir it around and break in to smaller bits.  Lower heat to medium-low to fully cook through.  Stir occasionally for about 5 minutes and set aside on a clean plate when done.

For the Tortillas:

  • Heat 1/4 cup corn oil in a cast iron skillet on medium heat.  Test for sizzle with piece of tortilla. One hot enough, place entire tortilla in to hot oil to fry, about 2 minutes per side.
  • Remove tortilla from oil and place on layers of paper towels to dry and cool off.
  • Once cool, break in to smaller pieces to put in to salad. 
  • Alternatively, use an unflavored, low or no salt chip from a bag.

For the Salad:

  • Prepare the vegetables as instructed, (shred, mince, dice, etc.).
  • Add cabbage to the bowl, season with a pinch of salt and squeeze 1 whole lime on top.  Mix well.
  • Arrange all other ingredients on top.