Turkey Taco Salad

Balanced

Very High Fibre

High Protein

Quick

Turkey Taco Salad

with Chickpeas, Corn, Peppers and Zesty Sour Cream

10 min

Difficulty: 1/3

Mexican

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

New

Under 650 Calories

Latin-american-faves

High-protein-picks

Taco-tuesday

Ingredients

Ground Turkey

250 g

Sweet Bell Pepper

1 unit(s)

Lime

1 unit(s)

Cilantro

7 g

Chickpeas

1 unit(s)

Corn Kernels

113 g

Mexican Seasoning

8 g

Sour Cream

86 mL

Tomato Sauce Base

2 tbsp

Spring Mix

28 g

Oil

2.5 tbsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Drain and rinse chickpeas.
Zest, then juice half lime (whole lime for 4 servings). Cut any remaining lime into wedges.
Core, then cut pepper into 1/2-inch pieces.
Rough chop cilantro.

Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil and chickpeas. Season with half the Mexican Seasoning. Cook for 5-6 min, stirring occasionally, until chickpeas are golden. Season with salt and pepper.
Transfer to a plate.
Carefully wipe pan clean.

Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high. When the pan is hot, add turkey. Cook for 3-5 min, breaking up the turkey into smaller pieces, until no pink remains.** Add remaining Mexican Seasoning, tomato sauce base and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.

Heat the same large non-stick from from step 2 over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and peppers. Cook for 4-5 min, stirring often, until tender. Season with salt, pepper, half the lime zest and half the cilantro.

To a small bowl, add sour cream, remaining cilantro, 1 tsp (2 tsp) water, remaining lime zest, lime juice. Stir to combine. Season with salt and pepper.