Wednesday, April 18, 2012

Healthy Turkey Tacos

Sometimes I don't know what else to do with ground turkey except make chili or burgers, and right now it's not really the season for either.  So last week I went on a recipe inspiration hunt in search of something seasonal involving ground turkey.  I came up with this Turkey Tacos recipe inspired by Food Network's Turkey Tacos Picadillo.  As a note to those of you who might attempt this recipe yourself, we like these with a little kick.  If you don't like things spicy simply cut the jalapeno and chili powder amounts below in half.  Also, although the recipe yields approximately 12-14 tacos we each eat about 3-4 in a sitting, and then eat the leftovers for lunch on the weekend.  Enjoy!

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 jalapeno peppers, stemmed, seeded and minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 14 oz. can chopped fire-roasted canned tomatoes (no salt added)
1 1/3 pounds ground turkey (85% lean)
1/3 cup water
1/4 cup fresh cilantro leaves, roughly chopped
12-14 hard taco shells

4 large romaine lettuce leaves, thinly sliced
3 ripe medium tomatoes, diced
1 avocado, peeled, pitted and roughly chopped
2 cups reduced fat Mexican Cheese blend (or Cheddar or Monterey Jack cheese)


1.  Add oil to a large skillet and turn heat to medium.  Put onions garlic and jalapeno in the skillet and saute until onions are slightly translucent/tender, about 5-6 minutes.

2.  Increase the heat to medium-high and add the canned tomatoes and water.

3.  Stir in the turkey, and cook until the turkey is cooked through (i.e. no longer pink) and the mixture thickens but is not dry, about 10 minutes.  Stir in the cilantro.

4.  Assemble the tacos! Place a few spoonfuls of meat in each taco shell.  Sprinkle cheese, lettuce, tomatoes and avocado on top.  Enjoy!

Yields approximately 12-14 tacos.

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