Meal Kit
Tex-Mex Turkey Taco Salad
with corn and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs
Chef
Justin Paruszkiewicz
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)
- 12 oz. Ground Turkey
- 5 oz. Baby Spinach
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
- 1 Lime
-
2 oz. Sour Cream
- 1 Shallot
-
1½ fl. oz. Chipotle Ranch Dressing
- ¼ oz. Cilantro
- 1 Tbsp. Taco Seasoning
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)
-
Calories510
-
Carbohydrates24g
-
Net Carbs18g
-
Fat29g
-
Protein37g
-
Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
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
Customize It Instructions
-
If using Impossible burger, follow same instructions as turkey in Step 3, breaking up burger until heated through, 4-6 minutes.
-
If using ground beef, follow same instructions as turkey in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
-
If using diced chicken, pat dry. Follow same instructions as turkey in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, pat dry. Follow same instructions as turkey in Step 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes.
-
1 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.Halve tomatoes.Stem cilantro, reserving leaves whole. -
2 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. -
3 Cook the Turkey
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add ground turkey, seasoning blend, and 1/4 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. -
4 Assemble the Salad
Toss or gently combine spinach, corn, tomatoes and dressing (to taste) in another mixing bowl.
-
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
