One of these days, I’m going to post my taco salad recipe. It’s one of those recipes that is never exactly the same, but it’s always delicious and it’s super simple to make. The problem is that whenever I make it, I’m kind of in a hurry so I don’t stop to write the recipe down. And that’s why it never gets shared. Or maybe it’s because I keep sharing salad recipes and I don’t want you to think that’s all I eat, so I’m pretending this isn’t one…
Anyway, last night I decided to make taco salad and instead of doing my regular taco meat, I wanted something a little spicier so I went for a chipotle version. This meat is great on top of a salad, of course, or wrapped in lettuce or scrambled with some eggs or on top of cauliflower mash…you get the picture. Make it, stick it in the fridge, and have spicy emergency protein at your fingertips!
1 tsp. coconut oil
1/2 onion, chopped
1 tsp. salt, divided
1 1/4 lbs. ground turkey
2 tsp. minced chipotle pepper in adobo
1 tsp. garlic powder
2 tsp. dried oregano, crumbled between fingers
2 tsp. tomato paste
1/4 c. water, optional
1) Melt coconut oil over medium high heat. Add chopped onion and 1/2 tsp. salt and sauté for 3-4 minutes until translucent.
2) Add ground turkey, chipotle, garlic powder, oregano, tomato paste, and other 1/2 tsp. salt. Cook, breaking up the turkey, until browned and done, 10-15 minutes.
3) If the meat seems dry, add a splash of water. And done!