• Peel, then cut red onion into 1/4-inch pieces.
• Zest, then juice lime.
• Cut tomato into 1/2-inch pieces.
• Thinly slice green onion.
• Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)

• Add corn, red onions and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
• Broil in the middle of the oven, stirring halfway through, until lightly charred, 6-7 min.
• Transfer charred veggies to a medium bowl.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil and turkey. 
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.
• Season with salt and pepper.

• Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the medium bowl with charred veggies.
• Season with salt and pepper, then stir to combine.
• Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

• Cut a corner of the pack of tortilla chips. Lightly crush half the chips (all for 4 ppl).
• Add spring mix to the large bowl with dressing. Toss to coat.
• Divide salad between plates.
• Top with turkey, corn salsa and crushed chips.
• Dollop with chipotle crema and sprinkle remaining green onions over top.

If you've opted to get turkey, add 1/2 tbsp (1 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the pork.