Turkey Taco Salad with Guac, Pico de Gallo, and Lime Crema

This Taco Salad is one of my go-to recipes during the summer! It has everything- spicy ground turkey, creamy guacamole, and fresh Pico de Gallo along with fresh romaine and white or brown rice. It’s topped with freshly grated cheddar and a sour cream-lime crema. You could even throw in some crunchy tortilla chips as well. This recipe is made entirely from scratch but it is easy to take some shortcuts if time is not on your side. Don’t feel like measuring all the spices- use 1 package taco seasoning. No time to make homemade guac or Pico de Gallo- store bought is just fine. Can’t be bothered to grate cheddar- use pre-shredded. This recipe is also ideal for meal prep. Just divide everything into four containers, refrigerate for a day or two, and you have healthy lunch, dinner, or snack ready to go!

Turkey Taco Salad with Guac, Pico de Gallo, and Lime Crema

Serves 4

Cuisine: Mexican

Cook Time: 30 minutes

Ingredients for ground turkey:

• 1 tablespoon olive oil
• 1 lb. ground turkey, chicken, or beef
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon chili powder
• Juice of 1 lime

Ingredients for Guacamole:

• 2 avocados
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon minced red onion
• ½ jalapeno pepper, seeded and finely minced
• ½ teaspoon salt

Ingredients for Pico de Gallo:

• 1 cup cherry tomatoes
• 1 tablespoon red onion
• Juice of ½ lime
• 1 tablespoon olive oil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• Salt and Pepper, to taste

Ingredients for Lime Crema

• ½ cup sour cream or Greek yogurt
• Juice of ½ lime
• Salt and Pepper to taste

To serve:

• 1 cup White or brown rice, cooked according to package instructions
• 2 Romaine hearts, shredded
• 1 cup shredded Cheddar cheese
• Lime wedges, for serving
• Tortilla chips, optional (I like Blue Corn Chips)

Directions:

1. Heat a skillet over med-high heat. Add the olive oil, then the ground turkey, and cook for 6-8 minutes, or until the turkey is completely cooked through. Add all of the spices and cook for 2 minutes. Remove from heat and add the lime juice. Set aside.
2. Meanwhile, use a potato masher to crush the avocados until smooth. Add remaining ingredients and stir thoroughly. Stir together all of the ingredients for the Pico. Cook the rice, shred the cheese, and mix together the ingredients for the lime crema. If the lime crema is too thick, add a tablespoon of water. Whisk together and add another tablespoon of water, or until you reach your desired consistency.
3. To plate, divide the rice between four bowls. Top with the turkey mixture. Place the romaine on one section of the plate. Then add the guacamole, Pico de Gallo, and shredded cheese to create distinct sections. Drizzle the lime crema over the turkey and the Romaine. Serve with lime wedges. Whew…what a meal!

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