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Turkey taco salad bowl
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- 20 - 40 g chilli powder
- 1 ¼ tbsp garlic powder
- 1 ¼ tbsp onion powder
- 1 ¼ tbsp dried oregano
- 2 tbsp paprika
- 2 tbsp cumin seeds
- 1 tbsp sea salt
- 1 tbsp dried chilli flakes, (optional - see Tips)
- 1 tbsp black peppercorns (optional - see Tips)
- 2 - 3 ripe tomatoes (approx. 250 g), cut into quarters
- 1 jalapeño chilli, trimmed and cut into halves (optional)
- ¼ red onion (approx. 80 g)
- 1 tbsp lime juice
- ½ tsp salt
Turkey salad bowl
- olive oil, for frying
- 500 g turkey mince
- 200 g canned sweet corn kernels, rinsed and drained
- 400 g canned black beans, rinsed and drained (approx. 250 g after draining)
- 40 g cheddar cheese, grated
- ½ iceberg lettuce, shredded
- 1 avocado, flesh only, cut into thin slices
- fresh coriander leaves, for garnishing
- per 1 portion
- 2088.5 kJ / 497.3 kcal
- 30.4 g
- 25.4 g
- 29.4 g
- Saturated Fat
- 7.7 g
- 10.9 g
- 1563.2 mg