Caribbean Salad

4 servings


  • Four 8- to 10-inch flour tortillas
  • 1 1/4 pounds extra lean ground turkey
  • One 1 1/4-ounce package 30% less sodium taco seasoning mix
  • 2 tablespoons cold water
  • 1 mango, peeled and chopped (about 1 cup)
  • 3/4 cup seeded and chopped red bell pepper
  • 3 tablespoons finely chopped green onions
  • 3 tablespoons finely chopped fresh cilantro
  • 1 teaspoon grated lime peel
  • 2 cups firmly packed fresh spinach leaves


Heat oven to 425 degrees F. Invert four 10-ounce custard cups onto 15 x 10 x 1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray.

Place tortillas, oiled side up, over cups. Bake for 4-6 minutes or until lightly browned.

In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.

In medium bowl stir together mango, red pepper, green onion, cilantro and lime peel to make salsa.

Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey mixture and salsa.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9911

nutrition information per serving

305 calories; 4g total fat; 57mg cholesterol; 749mg sodium; 34g carbohydrates; 9g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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