Taco Salad

1 cup of frozen corn, cooked

3 corn tortillas, each cut into 16 wedges

3/4 cup nonfat plain yogurt

2 limes and their zests

1/4 cup fresh cilantro leaves, chopped

1 1/2 tablespoons finely chopped and seeded jalapeno pepper

1/2 teaspoon coarse salt

1 pound ground turkey

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 head of iceberg lettuce, torn into 2 inch pieces (about 3 cups)

1 can black beans, drained and rinsed

2 plum tomatoes, cut into 1/2 thick wedges

1/2 red onion, sliced ( I put the slices in ice water for a while to eliminate the strong onion taste)

1 mango, peeled, seeded, and cut into cubes

Cook the frozen corn in a small saucepan with a little water until done. Drain and set aside.

Preheat oven to 350 degrees F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once about 10 minutes. Remove from the oven; let cool, and set aside.

Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, zest of 1 lime, cilantro, jalapeno, and salt. Set aside.

In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, juice of other lime, and lime zest. I added a little salsa just to keep it moist.

Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn. Toss to combine well. Drizzle with yogurt dressing and top with tortilla wedges. Serve immediately.

Serves 6. 233 calories. 4 Weight watchers points