Heat oil in a frying pan and add ground turkey.Sprinkle taco seasoning packet over the top.Add water. Cook over medium-high heat, stirring often. (If possible mash the ground turkey with the Kitchen Queen Meat Chopper. This is a purchase you will never regret!)Once completely cooked, remove from heat and cool.Refrigerate until ready to use. Can also be made ahead and frozen for several months.
Spread two ears of corn with canola oil. Season to taste with Cajun seasoning, salt, and pepper.Barbecue corn over medium-low heat for 8 minutes, rotating every 2 minutes to distribute cooking evenly.Remove from grill and cool. When cooled to room temp, cut corn off cobs and set aside.
When ready to serve, place all ingredients in a large salad bowl and toss with Salsa Lime Vinaigrette (recipe below).Serve with fresh flour tortillas.
Lime-Salsa Vinaigrette
Place all ingredients in a container with a tight-fitting lid and shake well.Refrigerate until ready to use.Allow to sit for about 10 minutes before tossing salad, to allow the oil to come to room temperature.