1 cup chopped iceberg lettuce

1 diced roma tomato

1 cup ground turkey

1/2 cup basmati rice (cooked)

1/4 diced onion

1 taco shell

1/2 cup salsa

1/2 teaspoon lemon pepper

1 teaspoon chili powder

1/2 teaspoon cilantro

1/2 teaspoon garlic powder

1/4 teaspoon coriander

a pinch of salt

Pre-heat oven at 300 degrees. Cook your rice (1 cup water, 1/2 cup rice.) Brown your ground turkey. Once no longer pink, mix in lemon pepper, chili powder, garlic powder, onions and coriander. Put taco shell in oven for 5 minutes. Once rice is finished, take an ice cream scoop and make two scoops of rice in the center of your plate. Take diced lettuce, and put it on top of the rice. Next, add turkey, tomatoes and cilantro to top it off. Break taco shell into triangular pieces, and stick in the side of the rice. Add your salsa to the top of the pile. Sprinkle the pinch of salt across the top of the dish. Ta da!

This way, I get my little bit of meat, my “full” feeling, and my full taco salad enjoyment without all the extra calories from the big giant taco shell, the creamy dressings or the heavy oils. Give it a shot!