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Tasty Turkey Tacos
 

Tasty Turkey Tacos

Try this lean take on a classic recipe — ground turkey breast mixed with fresh carrots, ginger, jalapeño, chilies and cilantro, wrapped in a lettuce cup. A fresh taste that’s carb conscious and low in fat!

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servings Makes 4 servings 4
total time TOTAL Less than 1 hour

Ingredients

  • 2 cups turkey taco filling
  • 8 butter lettuce leaf cups
  • 2 cups chayote jalapeño slaw
  • 1 cup Pico de Gallo
  • 2 teaspoons olive oil
  • 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
  • ½ cup diced onion
  • 1 tablespoon minced fresh garlic
  • ¼ cup diced red bell pepper
  • 1½ teaspoons paprika
  • ¼ cup white wine
  • 2 tablespoons minced fresh parsley
  • Slaw Dressing: (makes about ¾ cup)
  • 1 tablespoon rice wine vinegar
  • 1½ teaspoons lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon minced garlic
  • 2 teaspoon Dijon mustard
  • 1 cup (packed) spinach
  • 2 cups cilantro, with stems
  • ½ teaspoon pepper, if desired
  • ½ cup fat-free mayonnaise
  • ½ medium avocado, peeled
  • 1 lemon juice
  • CHAYOTE JALAPEÑO SLAW
  • 2 cups julienned chayote
  • ¼ cup julienned carrots
  • 1 tablespoon thinly sliced red onions
  • 1 tablespoon finely chopped celery leaves
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon finely chopped fresh mint
  • ¼ cup thinly sliced jalapeño
  • 1 teaspoon salt, if desired
  • CILANTRO CREMA
  • 2 cups cilantro
  • 1 cup packed spinach
  • ½ cup fat-free mayonnaise
  • 1 lemon juice
  • ½ medium avocado, peeled

Directions

  1. In medium skillet, heat oil over medium-high heat. Add turkey. Cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Stir constantly to crumble ground turkey.
  2. Add onion and garlic. Stir in red bell pepper, paprika and white wine. Cook 5 minutes or until wine reduces.
  3. Remove from heat and stir in fresh parsley. There will be about 2 cups of cooked turkey mixtureAssemble the dish:
  4. Spoon about ¼ cup of ground turkey mixture into each butter lettuce cup.
  5. Top each taco with ¼ cup Chayote Jalapeño Slaw, 2 tablespoons Pico de Gallo and
  6. 1 tablespoon of Cilantro Crema. Reserve remaining 1½ cups of Cilantro Crema for
  7. another use.
  8. CHAYOTE JALAPEÑO SLAW
  9. Yield: 2 cups
  10. For Dressing:
  11. In medium bowl, combine all dressing ingredients and mix well.
  12. For Slaw:
  13. In medium bowl, combine chayote, carrots, and red onions. Add celery leaves,
  14. cilantro, mint and jalapeños. Toss with ½ cup of slaw dressing. Season slaw with salt and pepper,if desired and reserve remaining dressing for another use.
  15. CILANTRO CREMA
  16. Yield: 2 cups
  17. In blender, combine cilantro, spinach, mayonnaise, lemon juice and avocado. Blend until smooth.

RECIPE NUTRITION INFORMATION

Per Serving

Calories310

Protein30g

Carbohydrates18g

Fiber4g

Sugars8g

Fat12g

Cholesterol65mg

Sodium270mg

Saturated Fat2.5g

MADE WITH

Extra Lean Ground Turkey Breast

Extra Lean Ground Turkey Breast

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Tasty Turkey Tacos