I know that I've been talking a lot about Mexican food lately. I've also had my share of chips over the past two weeks. Never the "bad" kind, though. As you guys know, some days I dehydrate, some days I sub-in lettuce, and some days I have none, but every day I believe that Food Should Taste Good. Have you guys tried them? They're natural, gluten-free, certified vegan, kosher, low sodium, and have no artificial colors, flavors, or preservatives.
Lithe's Taco Salad incorporates FSTG blue corn tortilla chips made with blue corn, brown rice, flax, sesame, sunflower seeds, and quinoa (grab a bag at Whole Foods). I really love this dish - it's a delicious and super satisfying meal that everyone will love. It's healthy, light, and you won't even miss the cheese. Ground turkey subs in for beef; nonfat yogurt peppered with lime juice, jalapeno, and cilantro makes a clean and zingy cilantro crema. Fresh papaya (a sweet, nutritious superfood) slices add a splash of color. Perfect for Fall, back-to-school, and football season! Serves 6
• 1 avocado
• 2 ears of corn, husks and silk removed
• Food Should Taste Good® blue corn chips
• 3/4 cup nonfat Greek yogurt
• 2 limes
• 1/3 cup fresh cilantro leaves
• 2 tbsp finely chopped and seeded jalapeno pepper
• 1/2 tsp coarse salt
• 1 pound ground turkey
• 1 tsp chili powder
• 1 teaspoon Lithe Spice or ground cumin
• 1/2 pound romaine lettuce, chopped into 1-inch pieces
• 1/4 cup canned black beans, drained and rinsed
• 1/4 cup kidney beans, drained and rinsed
• 2 plum tomatoes, cut into 1/2-inch-thick wedges
• 1/2 red onion, peeled and chopped
• 1 papaya seeded, rinsed, and sliced into 1/4-inch-thick wedges
1. Bring a large saucepan of water to a boil over high heat. Add corn, and reduce heat to medium; simmer until kernels are tender, 5 to 10 minutes. Transfer corn to a plate; let cool. Slice kernels off cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
Preheat oven to 300 degrees. Spread Food Should Taste Good blue corn chips in a single layer on a rimmed baking sheet; heat, turning once, about 5 minutes. Remove from oven; let cool, and set aside.
3. Make the cilantro crema: In a medium bowl, whisk together Greek yogurt, juice from 1 lime, cilantro, jalapeno, and salt. Set aside.
In a medium nonstick skillet, brown turkey over medium heat, stirring frequently until no longer pink. Stir in Lithe Spice or chili powder, cumin, and juice from remaining lime.
Transfer mixture to a large serving bowl. Add lettuce, avocado, beans, tomatoes, onion, papaya and reserved corn and blue corn chips. Toss to combine well. Drizzle with cilantro crema; serve immediately and enjoy!
Images of Lauren Boggi and Mars via Jordan