Ingredients for shells
| 4 | whole wheat flour tortillas (10-inch) | |
| Olive oil cooking spray | ||
Ingredients for salad |
||
| 1 (20 oz) package | Jennie-O Turkey Store | |
| Extra Lean Ground Turkey | ||
| 1 (1.25 oz) package | reduced sodium taco seasoning mix | |
| 2 tbsp | water | |
| 1 | mango, peeled, pitted and chopped (about 1 cup) | |
| 3/4 cup | chopped red bell pepper | |
| 3 tbsp | finely chopped green onion | |
| 3 tbsp | finely chopped fresh cilantro | |
| 1 tsp | grated lime peel | |
| 2 cups | firmly packed spinach leaves |
Directions:
Preheat the oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1 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 to 6 minutes or until lightly browned. In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat for 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make the salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.
Serves 4