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Turkey with lettuce wraps on a white plate.

Tasty Turkey Tacos

Name: Tasty Turkey Tacos
Total time: 1 h
Yield: 4
Cuisine: Mexican/ Tex-Mex
Ingredients: 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast; 2 cups turkey taco filling; 8 butter lettuce leaf cups; 2 cups chayote jalapeño slaw; 1 cup Pico de Gallo; 2 teaspoons olive oil; 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

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. Tasty Turkey Tacos have a fresh taste that’s low-carb and full of flavor!

Total Time

1 Hour

Serving Size

4 Servings

SAUCE:

(14.5-ounce) cans diced fire roasted tomatoes

cup chopped onion

roasted red bell pepper

cup fat-free low-sodium chicken broth

cup chopped cilantro

tablespoon fresh lime juice

teaspoons chopped garlic

teaspoon chili powder

teaspoon ground mustard

teaspoon dried oregano

teaspoon ground cumin

tablespoon chipotle chile in adobo sauce, if desired

salt and pepper, if desired

CHILAQUILES:

(16-ounce) package JENNIE-O® All Natural* Turkey Sausage

baked corn tortilla chips

cup thinly sliced red onion

cup crumbled low-fat feta cheese

cup chopped fresh

medium avocado, diced or 0.5 cup guacamole, if desired

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add onion and garlic. Stir in red bell pepper, paprika and white wine.

Cook 5 minutes or until wine reduces.

Remove from heat and stir in fresh parsley.

There will be about 2 cups of cooked turkey mixture.

Assemble the dish:

Spoon about ¼ cup of ground turkey mixture into each butter lettuce cup.

Top each taco with ¼ cup Chayote Jalapeño Slaw, 2 tablespoons Pico de Gallo and1 tablespoon of Cilantro Crema. Reserve remaining 1½ cups of Cilantro Crema for another use.

CHAYOTE JALAPEÑO SLAW

Yield: 2 cups

For Dressing:

In medium bowl, combine all dressing ingredients and mix well.

For Slaw:

In medium bowl, combine chayote, carrots, and red onions. Add celery leaves, 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.

CILANTRO CREMA

Yield: 2 cups

In blender, combine cilantro, spinach, mayonnaise, lemon juice and avocado. Blend until smooth.

Calories

300

Protein

30g

Carbohydrates

18g

Fiber

Sugars

Fat