Turkey Santa Fe taco salad with avocado crema from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 137) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • jenmacgregor18 on February 03, 2026

    Very good. I particularly liked the addition of pickled jalapeños. And I used spicy wholly guacamole & sour cream mix for the crema.

  • elk2145 on January 17, 2024

    Absolutely delicious, and that avocado crema was just fabulous. I could honestly eat this weekly.

  • Delys77 on August 10, 2022

    Made as written except that I also used yogurt in the cream and I just blended all the avocado in the sauce, which meant I had to add a touch of water to loosen the sauce. We also omitted the olives. Flavours were very nice as is. We had some big appetites so I made 1.5 times the recipe and it fed 3 hungry people. It was a hearty meal and came in just over 600 calories but with lots of healthy fibre and flavour.

  • Rinshin on September 08, 2018

    What a great use of lean and seldomly used protein like lean ground turkey! Surprisingly satisfying and tasty. The addition of black beans, tomatoes, and corn added the needed moisture to the chili like turkey mixture and avocado crema provided the smooth mouthfeel and needed richness. I used a whole avocado and subbed in Greek yogurt in place of sour cream for the crema. Photo added.

  • mharriman on September 03, 2018

    Excellent! One of the best taco salads I can remember making or eating— including restaurant versions.

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