Yield: 4 servings
1 small Head of iceberg lettuce
8 Taco shells
3 cups Shredded leftover roast turkey breast or deli turkey 1 pound Tomatoes, chopped
1 Green bell pepper, seeded, chopped
¼ cup Light dairy sour cream
⅓ cup Natural American pistachios, chopped
Salsa Dressing (recipe follows)
Shred lettuce and arrange on four plates. Stand 2 taco shells upright in center of each bed of lettuce; fill with turkey, tomatoes and bell pepper. Top with sour cream and pistachios. Pass salsa dressing.
Salsa Dressing: Mix 1 cup bottled mild or hot salsa, 1 teaspoon grated lime rind and 2 tablespoons fresh lime juice.