Try this taco salad with a twist.

Caribbean Taco Salad

Shells:

4 10-inch whole wheat flour tortillas

Olive oil cooking spray

Salad:

1 20-ounce package extra lean ground turkey

1 1.25-ounce package reduced-sodium taco seasoning mix

2 tablespoons water

1 mango, peeled, pitted and chopped (about 1 cup)

3/4 cup chopped red bell pepper

3 tablespoons finely chopped green onion

3 tablespoons finely chopped fresh cilantro

1 teaspoon grated lime peel

2 cups firmly packed spinach leaves

Preheat oven to 425 degrees F. Invert four 10-ounce custard cups onto 15-by 10 by 1-inch baking pan. Spray outside of cups and one side of each tortilla with cooking spray. Place tortillas, oiled side up, over cups. Bake 4 to 6 minutes or until lightly browned.

In medium skillet, brown turkey until no longer pink and cooked through. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes or until thoroughly heated. Meanwhile, in medium bowl, stir together the mango, bell pepper, green onion, cilantro and lime peel to make salsa. Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.

Makes 4 servings.

Nutrition information per serving: 300 calories; 2.5 g fat (1 g saturated); 55 mg cholesterol; 740 mg sodium, 35 g carbohydrate; 3 g fiber, 6 g sugars, 37 g protein.

Recipe from: Jennie-O Turkey Store