In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 97.7mg||30 %|
|Sodium 497mg||17 %|
|Potassium 766mg||20 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.2g|
|Protein 33.6g||48 %|
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Calories per serving: 246
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