Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Light Taco Salad 3.8 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Servings: 6 Taco Salad is a delicious and thoroughly satisfying meal. Ground turkey stands in for beef; nonfat yogurt laced with lime juice, jalapeno, and cilantro makes a creamy dressing, while fresh mango slices add a splash of color. Ingredients 2 ears corn, husks and silk removed 3 corn tortillas, cut into 16 wedges each ¾ cup nonfat plain yogurt 2 limes ⅓ cup fresh cilantro leaves 1 ½ tablespoons finely chopped and seeded jalapeno pepper ½ teaspoon coarse salt 1 pound ground turkey 1 teaspoon chili powder 1 teaspoon ground cumin ½ pound iceberg lettuce, torn into 2-inch pieces (about 3 cups) 1 cup canned black beans, drained and rinsed 2 plum tomatoes, cut into ½-inch-thick wedges (about 1 cup) ½ red onion, peeled and cut into ¼-inch-thick wedges (about 1 cup) 1 small mango, peeled, seeded, and cut into ¼-inch-thick wedges (about 1 ½ cups) Directions Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups). Preheat oven to 350 degrees. Spread tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from oven; let cool, and set aside. Make the dressing: In a medium bowl, whisk together yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside. In a medium nonstick skillet, brown turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in chili powder, cumin, and juice from remaining lime. Transfer mixture to a large serving bowl. Add lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately. Cook's Notes To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil. Rate it Print