If you're not a fan of catalina dressing, i recommend using classic ranch dressing instead.
Ranch Turkey Tacos
Sweet and tangy catalina dressing, fritos, ground beef, sharp cheddar, red kidney this catalina taco salad recipe grows and grows so make sure you are using a very large bowl.
Recipe Summary Ranch Turkey Tacos
Using leftover Thanksgiving turkey makes this recipe a snap. Serve with lime wedges and, if desired, hot sauce. This Allrecipes Magazine recipe is based on Joan Dredge's Ranch Chicken Tacos.Ingredients | Taco Salad Recipes With Catalina Dressing
½ cup milk
¼ cup mayonnaise
1 tablespoon dry ranch dressing mix
5 tablespoons salsa, divided
8 (6 inch) corn tortillas
2 cups shredded cooked turkey
½ teaspoon ground cumin
2 cups shredded red cabbage
1 cup crumbled queso fresco
1 avocado - peeled, pitted, and diced
½ cup sliced green onion
Directions
Stir milk, mayonnaise, ranch, dressing mix, and 1 tablespoon salsa together in a small bowl. Chill, covered, until serving.
Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm.
Stir together remaining salsa, turkey, and cumin in a skillet; cook over medium heat until heated through, 3 to 5 minutes. Divide among tortillas. Top each taco with red cabbage, queso fresco, avocado, green onions and 1 tablespoon ranch dressing.
Substitute shredded rotisserie chicken for the turkey, if preferred.
Substitute pepper Jack cheese for the queso fresco if desired.
Info | Taco Salad Recipes With Catalina Dressing
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
8 tacos
