Turkey Taco Salad
Bright and festive, this Turkey Taco Salad is perfect for students. Fill corn bowls with tasty taco filling and veggies, then top with creamy cilantro dressing and cheese. A hit in any lunchroom!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.butterballfoodservice.com.
Cooking tools:
- Blender
- Instant-read thermometer
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Corn Taco / Tostada Bowl 50 Portions 50 bowls
- Romaine Lettuce 50 Portions 5 lbs. 4 oz. chopped
- Tomatoes 50 Portions 12 ½ c. chopped
- Corn Kernels 50 Portions 12 ½ c.
- Red Onion 50 Portions 3 ¼ c. chopped
- Shredded Cheddar Cheese 50 Portions 12 ½ c.
- Creamy Cilantro Lime Dressing 50 Portions 6 ¼ c.
- Cilantro, fresh, stems included 50 Portions 2 c.
- Sour cream 50 Portions 3 c.
- Milk 50 Portions ¾ c.
- Lime juice 50 Portions ½ c.
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