Cabo Taco Salad with Jalapeno Ranch Dressing and an Iceberg Wedge

After retrieving my hot cup of coffee in the morning, this was the view from my patio during my recent trip to Cabo…

I loved our family trip to Mexico.  Our accommodations were perfect – a one bedroom suite overlooking the pool, Sea of Cortez, Palm Trees and cruise ships slowly gliding into port.

We enjoyed a boat tour and snorkeling at Land’s End, the Southern tip of the Baja Peninsula.  Speeding over the aquamarine water to view dramatic rock formations, Sea Lions and exotic fish was heavenly.  Taking a break on Lover’s Beach led to the exploration of deep, cool caves and the foot scorching sand of Divorce Beach on the Pacific side of the peninsula.

The food was hit or miss but we found a beautiful restaurant at the Hacienda Beach Resort, that we frequented twice, enjoying homemade gorditas, sea bass and street donuts or churros with a chocolate and caramel dipping sauce.  The restaurant is known for these light and crispy churros – delicately crunchy on the outside and light as air inside. 

Needless to say, due to my love affair with this charming and beautiful city, I am on a Mexican food kick!  This taco salad is an easy to prepare yet extremely tasty and hearty dinner salad.  The crunchy, watery iceberg strikes a perfect contrast to the slightly spicy and deeply flavored ground turkey.  The chopped vegetable and creamy avocado lend complexity and an array of flavors to the dish.  The dressing gives it the added zip you expect from Mexican cuisine.

There are more Mexican recipes to come.  I am even hoping to maybe master an easy to prepare churro.  Anything to take me back to the relaxing days and clear blue waters of Cabo San Lucas.

Wedge Taco Salad with Jalapeno Ranch Dressing
serves 4

Salad:

1 head of iceberg lettuce

1 avocado chopped

1 cup of canned or fresh corn

2 green onions chopped

1 cup drained and rinsed black beans

2 cups chopped tomato

Ground Turkey:

1 lb. lean ground turkey

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. garlic salt

1/4 tsp. cayenne pepper

1 cup taco sauce

Dressing:

1/2 cup of bottled ranch dressing

1 jalapeno chopped with seeds

Sautee ground turkey with spices until thoroughly browned.  Stir in taco sauce.  Let sit.

In a food processor or blender mix ranch dressing and jalapeno until the pepper is chopped fine.

Arrange lettuce wedges and chopped vegetables on four plates.  Spoon meat on top and drizzle with dressing.  Garnish with fresh cilantro if you like.