Taco Salad

Chop romaine lettuce, halve cherry tomatoes, dice red onion, slice avocado, and mince cilantro. Set vegetables aside in a large bowl.

Drain and rinse black beans, shred cheddar cheese, and prepare your chosen dressing.

Heat a large skillet over medium-high heat. Add ground turkey and cook for 5–7 minutes, breaking it apart as it cooks, until browned. Drain excess fat if needed.

Stir in taco seasoning and 2–3 tbsp water, simmering for 1–2 minutes until the mixture is well coated and fragrant.

Heat vegetable oil in a separate skillet over medium-high heat. Once shimmering, carefully place a tortilla in the oil and use tongs or a ladle to gently push the center down into a bowl shape (fry for about 2 minutes per side until golden and crispy).

Transfer the crispy tortilla bowl to a plate lined with paper towels. Repeat with the second tortilla. Let cool slightly.

Place each crispy tortilla bowl on a serving plate. Fill with a bed of chopped romaine lettuce.

Top with the seasoned ground turkey, black beans, cherry tomatoes, red onion, and avocado slices.

Sprinkle shredded cheddar cheese and chopped cilantro over the top. Drizzle with cilantro-lime crema and serve immediately while the tortilla bowl is still crispy.