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.
Yields approximately 12-14 tacos.