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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Peel shallot and slice into thin rounds.
Halve and juice lime.
Place corn in a microwave-safe bowl and microwave until heated through, 1-2 minutes.
Stem cilantro, reserving leaves whole.
Pickle the Shallot
Combine shallot and 2 Tbsp. lime juice in a mixing bowl. Set aside to pickle, at least 10 minutes, stirring occasionally to pickle evenly.
While shallot pickles, cook turkey.
Cook the Turkey
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add ground turkey, seasoning blend, and ¼ tsp. salt to hot pan. Stir occasionally until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Remove from burner.
Assemble the Salad
Toss or gently combine spinach, corn, tomatoes and dressing (to taste) in another mixing bowl.
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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