-
1
Bring a large saucepan of water to a boil over high heat.
-
2
Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes.
-
3
Transfer the corn to a plate; let cool.
-
4
Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1 1/4 cups).
-
5
Preheat the oven to 350F.
-
6
Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes.
-
7
Remove from the oven; let cool, and set aside.
-
8
Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeno, and salt.
-
9
Set aside.
-
10
In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes.
-
11
Stir in the chili powder, cumin, and juice from remaining lime.
-
12
Transfer the mixture to a large serving bowl.
-
13
Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas.
-
14
Toss to combine well.
-
15
Drizzle with yogurt dressing; serve immediately.
-
16
(Per serving)
-
17
Calories: 233
-
18
Fat: 2g
-
19
Cholesterol: 37mg
-
20
Carbohydrate: 32g
-
21
Sodium: 207mg
-
22
Protein: 25g
-
23
Fiber: 6g
