1. Preheat

   Preheat the oven to 425F. Line sheet pan with foil.

   Connect Oven
2. Pull Apart Lettuce Cups

   Wash & dry lettuce. Separate leaves.

   • 2 heads Butterhead Lettuce
3. Make Mexican Corn

   Toss corn with oil, lime, chili powder, & salt. Bake for 25-30 minutes.

   • 1 lb Frozen Yellow Sweetcorn Kernels
   • 1 Tbsp Olive Oil
   • 1 , juiced Lime
   • 1 Tbsp Chili Powder
   • 1 tsp Kosher Salt
4. Flavor Jicama

   Add all ingredients to a bowl. Stir to combine.

   • 1 , medium dice Jicama
   • 1 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 2 tsp Chili Powder
   • 1/2 , juiced Lime
5. Pan Sear & Season Turkey

   Set pan to high heat for 2 minutes. Add oil and ground turkey. Cook for 5 minutes or until golden brown; season halfway through.

   • 1 1/2 lb Ground Turkey
   • 2 Tbsp Olive Oil
   • 1 , juiced Lime
   • 1 Tbsp Chili Powder
   • 3/4 tsp Kosher Salt
   • 1 pinch Black Pepper
6. Make Mexican Corn Cont.

   Transfer baked corn mixture to bowl. Add remaining ingredients. Mix well.

   • 1/4 cup Sour Cream
   • 1 Tbsp Cotija Cheese
   • 1/4 cup Mayonnaise Dressing
   • 1/2 , juiced Lime
   • 1/4 bunch , leaves removed Fresh Cilantro Leaf
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
7. Serve & Enjoy

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	650 kcal
Total Fat	39 g	50%
Total Saturated Fat	9 g	45%
Unsaturated Fat	30 g
Cholesterol	135 mg	45%
Sodium	2010 mg	90%
Total Carbohydrate	35 g	13%
Fiber Total Dietary	11 g	39%
Sugars Total	7 g
Good Source: Protein	40 g	79%
Good Source: Vitamin C	47 mg	50%
Calcium Ca	163 mg	15%
Iron Fe	5.5 mg	30%

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	Amount per serving	Daily value percentage
Vitamin D	0.7 µg	4%
Potassium K	1140 mg	25%
Vitamin E	5.5 mg	35%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.5 mg	40%
Niacin	14 mg	90%
Pantothenic Acid	2.5 mg	50%
Vitamin B-6	1.3 mg	80%
Folate (B9)	119 µg	30%
Good Source: Vitamin B12	1.8 µg	80%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team