This sounds amazing.....could cut down on the peppers and onions to get the carbs down...also could use ground beef.

http://www.thefreshmarket.com/recip...-flavors-aug-15

• 2 tsp Spectrum Coconut Oil
• 1 1/2 lb TFM Ground Turkey
• 1/3 c Bridlewood Chardonnay
• 1 tbsp ground cumin
• 1/4 c fresh-squeezed lime juice
• 1 can Hatch Mild Chopped Green Chiles
• 1 tsp salt & pepper to taste
• * Dressing Ingredients:
• 1/4 c TFM Salsa Verde
• 1/4 c TFM Sour Cream
• 1/2 c fresh cilantro, finely chopped
• 2 tbsp fresh-squeezed lime juice
• * Salad Base Ingredients:
• 1 medium green pepper , chopped
• 1 medium red bell pepper, chopped
• 1/4 c red onion, thinly sliced
• 1 tbsp fresh-squeezed lime juice
• 1 whole avocado, cubed
Preparation
Serves 6
Preparation:
Heat Spectrum Coconut Oil in a large non-stick pan over medium-high heat for 2 minutes. Add the ground turkey and cook until browned, about 4 minutes. Transfer turkey to a platter and set aside, cover to keep warm. Add Bridlewood Chardonnay pan, scraping up any browned bits from the bottom. Return turkey to pan and add cumin, lime juice, Hatch Green Chiles, salt and black pepper. Allow mixture to simmer and reduce, about 5 minutes.
Meanwhile, make the Green Chile Dressing. In a large bowl, whisk together TFM Salsa Verde, TFM Sour Cream, cilantro and lime juice. Transfer 1-2 tablespoons of dressing to a small bowl to reserve for garnish.
To assemble the salad, add lettuce, peppers, onion, and lime juice to the mixing bowl containing the dressing. Toss salad until all ingredients are well coated. Arrange salad on a large serving platter, add turkey mixture and top with remaining dressing and chopped avocados. Garnish with additional cilantro if desired.