Prepare salad toppings by halving cherry tomatoes, tearing iceberg lettuce into pieces, and dicing up avocado and bell pepper.
Then, cut tortillas into 2 inch long strips. I like to do this with a pizza cutter.
Next, heat up 2 Tbsp of Mazola Corn Oil in pan over medium heat.
Sauté tortilla strips in pan until lightly browned and crisp.
Remove from pan, sprinkle with sea salt and place on paper towels.
Next, brown ground turkey or chicken in pan over medium high heat for 8 minutes.
Add 1/4 cup of taco seasoning and 1/4 cup of water and stir until combined.
Cook for 2 to 3 more minutes and remove from heat.
Assemble taco salads and enjoy!