Caribbean Taco Salad - cooking recipe

Ingredients

Taco Shell
4 (8 -10 inch) whole wheat tortillas
3 tablespoons melted butter
Salad
1 (20 ounce) package jennie-o turkey store lean ground turkey
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons water
2 mangoes, chopped (about 2 cups)
3/4 cup chopped red bell pepper
3 tablespoons finely chopped green onions
3 tablespoons finely chopped fresh cilantro
1 tablespoon brown sugar
1 teaspoon lime zest
2 cups firnly packed fresh spinach leaves

Preparation

Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1\" baking pan. Brush outside of cupse and one side of each tortilla with butter.
Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.