Taco Salad

Ingredients (20)

• For the taco salad:
• 2 fajita-size flour tortillas swap corn tortillas to make gluten free
• 2 teaspoons extra-virgin olive oil divided
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1 pound 93% lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 head romaine lettuce roughly chopped
• 1 can reduced-sodium black beans, rinsed and drained (15 ounces)
• 1 can Mexican-style corn, drained (11 ounces)
• 2 cups cherry tomatoes halved
• 1 medium ripe avocado peeled, pitted, and diced
• 1 cup loosely packed cilantro leaves
• 1/2 cup reduced fat shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• For the salsa yogurt dressing:
• 1/4 cup prepared salsa
• 1/4 cup nonfat plain Greek yogurt