Tex-Mex Turkey Taco Salad Jars with Fresh Corn Pico

Taco salads thrived as a Tex-Mex favorite for stacking crunch, spice, and freshness in one go. These jars layer seasoned ground turkey with bright fresh corn pico so lunch stays crisp and portable.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 32g protein
• 35g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1 lb ground turkey
• 2 cups fresh sweet corn kernels
• 3 medium heirloom tomatoes
• 2 romaine hearts
• 1 can (15 oz), drained black beans
• 1 large avocado
• 2 lime
• 1½ tsp chili powder
• 1 tsp ground cumin
• 2 garlic cloves
• 2 Tbsp olive oil
• ½ cup plain Greek yogurt
• ½ cup fresh cilantro
• 1 tsp kosher salt
• 2 cups crushed tortilla chips

Instructions

1. 1Heat olive oil in a skillet over medium-high. Add the ground turkey, breaking it up, and cook 6–7 minutes until no pink remains. Stir in minced garlic, chili powder, cumin, and half the salt; cook 1 minute more until fragrant.
2. 2Cool the seasoned turkey completely so it will not wilt the greens later.
3. 3Make the pico by combining diced heirloom tomatoes, half the corn, chopped cilantro, juice of one lime, and salt.
4. 4Whisk Greek yogurt with remaining lime juice and a splash of water to create a pourable crema; season lightly.
5. 5Layer four wide-mouth jars starting with a spoonful of crema at the bottom, then black beans, cooled turkey, remaining raw corn, and the fresh pico.
6. 6Chop the romaine and pack it on top of the jars so it stays crisp. Seal and refrigerate up to 4 days.
7. 7When ready to eat, shake the jar vigorously or tip into a bowl, then top with diced avocado and crushed tortilla chips for crunch. The layers keep everything fresh until lunchtime.