Make Cilantro Lime Dressing

• Blend all the Cilantro Lime Dressing ingredients in a food processor until smooth. Refrigerate the dressing until you're ready to use it.

Make Taco Seasoned Ground Turkey

• Heat olive oil in a large skillet over medium-high heat.
• Add the ground turkey and all of the seasonings to the skillet. Cook until the turkey is almost cooked through, but still slightly pink.
• Next, add salsa to the skillet and simmer for an additional 5 minutes, or until the turkey is fully cooked through and the sauce has reduced.

Prep Your Salad Ingredients

• Heat a non-stick skillet over medium heat and add the corn. Stir occasionally until the kernels are nicely browned and charred on all sides.
• Chop the romaine lettuce, cherry tomatoes, and avocados.
• Rinse and drain the black beans, grate the cheese, and if serving in a salad bowl or tortilla bowl, slightly crush the optional Dorito chips.

Assemble Salad (3 Options)

In a Large Salad Bowl

• To assemble the salad, place lettuce in a salad bowl and layer with the taco seasoned turkey. Then, add all of the salad ingredients and drizzle or toss with the desired amount of dressing until combined. Top with additional Doritos and optional cilantro. Serve immediately.

How To Make Homemade Tortilla Bowls

• Taco salad is often served in tortilla bowls at restaurants for a fun presentation. While they are easy to make, I don’t recommend using them instead of chips but in addition to chips. You'll want crunch in every bite without having to tear your bowl apart as you eat your salad.
• If the tortillas have been refrigerated or are not pliable, wrap them in slightly dampened paper towels and microwave for 20 seconds to soften them.
• Brush both sides of 8” flour tortillas with a thin layer of canola or vegetable oil. Place a 4’’ ramekin or a similar size oven-safe bowl face down on a cookie sheet.
• Place a tortilla over the ramekin. Then, lay a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it forms a tortilla bowl shape, similar to a basket-style coffee filter.
• Now, flip the whole setup over so that the open end is facing up. Repeat this process for however many tortilla bowls you need (and make a couple of extra ones just in case one breaks!).
• Preheat the oven to 375 degrees Fahrenheit and bake for 5 minutes. Remove the cookie sheet from the oven, use tongs to carefully remove each ramekin, and then return the tray to the oven to cook for an additional 5 minutes.
• Remove from the oven and carefully lift each shell out of the foil. Place them bottom up, foil side down, on the cookie sheet. Gently secure the rim of the tortilla inside the foil to prevent it from burning. Return to the oven and bake for an additional 7-10 minutes, or until the shells are crisp and golden.
• Allow the tortilla bowls to cool for 5 minutes before filling them with Taco Salad. They will crisp up more as they cool.

Taco In A Bag

• In each individual chip bag, layer in some of the cooked ground turkey and prepared toppings. Top with the Cilantro Lime Dressing and fresh cilantro if using. Hold the bag closed and shake to combine. This dish is best enjoyed with a fork!