Tex-Mex Turkey Taco Salad

with corn and tomatoes

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In the hierarchy of salads, the taco salad reigns supreme. But this is no ordinary taco salad - no droopy lettuce and overly salty taco meat here, folks. This is a fresh, healthy, holy-moly-there's-so-much-flavor-here taco salad. Piled high with perfectly spiced, lean ground turkey, sour cream, corn, and all the fixins, this is a salad for the hungriest among us.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Lime
  • 5 oz. Baby Spinach
  • 4 oz. Grape Tomatoes
  • 3 oz. Corn Kernels
  • ¼ oz. Cilantro
  • 12 oz. Ground Turkey
  • 3 Tbsp. Taco Seasoning
  • Info
    1½ oz. Chipotle Ranch Dressing
  • Info
    2 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    543
  • Carbohydrates
    24g
  • Fat
    30g
  • Protein
    37g
  • Sodium
    1765mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel shallot and slice into thin rounds. Halve and juice lime. Rinse corn under warm water if still frozen. Halve tomatoes. Stem cilantro.

  • 2

    Pickle the Shallot Rounds

    Combine shallot rounds, 2 Tbsp. lime juice, and a pinch of salt in a mixing bowl. Marinate at least 10 minutes, stirring a couple times to marinate evenly. While shallot pickles, cook turkey.

  • 3

    Cook the Turkey

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground turkey and taco seasoning to hot pan. Stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. Stir in corn until heated through, 1-2 minutes.

  • 4

    Assemble the Salad

    Place lettuce and tomatoes in another mixing bowl. Toss with chipotle ranch dressing (to taste).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping salad with turkey and garnishing with pickled shallot (to taste), cilantro, and a dollop of sour cream. Bon appétit!

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