Taco Salad

Preparation

1. Step 1

   Bring a large saucepan of water to a boil over high heat. Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes. Transfer the corn to a plate; let cool. Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).

   Step 2

   Preheat the oven to 350°F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from the oven; let cool, and set aside.

   Step 3

   Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeño, and salt. Set aside.

   Step 4

   In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, and juice from remaining lime.

   Step 5

   Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.

2. Fit to eat recipe

   Step 6

   (Per serving)

   Step 7

   Calories: 233

   Step 8

   Fat: 2g

   Step 9

   Cholesterol: 37mg

   Step 10

   Carbohydrate: 32g

   Step 11

   Sodium: 207mg

   Step 12

   Protein: 25g

   Step 13

   Fiber: 6g