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!
(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
(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
In medium bowl, combine all dressing ingredients and mix well.
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.
Yield: 2 cups
In blender, combine cilantro, spinach, mayonnaise, lemon juice and avocado. Blend until smooth.