Make the Taco Seasoning: In a small bowl, combine 1.5 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes. Adjust heat to taste.

Cook the Protein: Heat a large skillet over medium. Add a drizzle of olive oil, then the ground turkey or beef. Break it up with a spatula and cook until browned, 6–8 minutes. Sprinkle in the taco seasoning and 2–3 tbsp water. Stir and simmer 1–2 minutes until coated and fragrant. Let cool.

Prep the Veggies: Wash and chop romaine or mixed greens. Finely shred the cabbage. Dice bell peppers and red onion. Halve the cherry tomatoes. Slice the cucumber into half-moons. If using fresh corn, cut kernels off the cob and quickly char in a dry skillet for 2–3 minutes.

Rinse the Beans: Drain and rinse the black beans or pinto beans. Pat dry with a paper towel so they don’t add excess moisture to the salads.

Whisk the Dressing: In a jar, combine olive oil, Greek yogurt, lime zest and juice, apple cider vinegar, honey, grated garlic, chopped cilantro, salt, and pepper. Shake until smooth. Taste and adjust lime, salt, or honey. The dressing should be creamy, tangy, and bright.

Layer for Freshness: In each meal prep container, start with sturdy greens and cabbage on the bottom. Add bell peppers, cucumber, corn, and onion next. Spoon black beans over the veggies. Top with the cooled taco meat. Keep tomatoes and cheese in a separate layer or side compartment if possible.

Pack Toppings Separately: Portion dressing into small containers. Keep tortilla strips, pepitas, and cheese in separate baggies or compartments. Store avocados whole and slice fresh before eating, or pack guacamole in a separate airtight cup with lime squeezed on top.

Chill and Store: Seal the containers and refrigerate. The salads keep well for 4 days. Add dressing, avocado, and crunchy toppings right before eating.