lunchbox life: taco salad in jars

image1(8)Oops, I did it again.

I had such a great experience with last week’s salad in a jar that I decided to give it another go, but this time, with a Mexican twist. The combinations are seriously endless with this salad in a jar method, and the prep is super easy, too.

This jar includes, from bottom to top: a cumin lime vinaigrette, shredded carrots, a sweet corn-tomato-cilantro mix, seasoned ground turkey and onion, diced cotija cheese, romaine lettuce, and crushed blue corn tortilla chips. A super healthy meal, this lunch packs a protein punch with tons of flavor and fresh veggies.

Taco Salad in Jars

1 lb. ground turkey

2 tsp. olive oil

1 small onion, halved and sliced

2 tsp. cumin

1 tsp. garlic powder

1 tsp. chili powder

1/2 tsp. coriander

1/2 tsp. red pepper flakes

1/2 tsp. cayenne pepper

2 tsp. salt

juice of 1 lime

1 Tbsp. olive oil

1 Tbsp. cumin

1 Tbsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. pepper

1 cup shredded carrots

1/2 cup halved grape tomatoes

2 ears of corn, kernels cut off

2 tsp. fresh cilantro, chopped

4 oz. cotija cheese, small diced

20 blue tortilla chips

In a large frying pan, heat the 2 tsp. olive oil over medium-high heat. Add the onion, cumin, chili powder, garlic powder, coriander, red pepper flakes, cayenne, salt, and pepper. Cook for about three minutes, then add the ground turkey, smashing to combine with the onion and spices. Heat until cooked through, then turn the heat to low.

In a small jar, shake together the rest of the cumin, lime juice, apple cider vinegar, salt, and pepper. In a small bowl, combine the corn kernels, sliced grape tomatoes, and cilantro.

Line up the five jars and evenly divide the ingredients in the following order: dressing, shredded carrots, corn-tomato-cilantro, ground turkey, cotija cheese, lettuce, tortilla chips.

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