Turkey Taco Filling

Turkey Taco Filling
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.4
  • Total Fat: 18.6 g
  • Cholesterol: 110.0 mg
  • Sodium: 528.5 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.3 g

View full nutritional breakdown of Turkey Taco Filling calories by ingredient
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Introduction

Turkey Taco Filling For Any day of the week. Use lightly blanched cabbage leaves or raw romaine for a healthy alternative to taco shells (make sure you add the calories for the shell) Turkey Taco Filling For Any day of the week. Use lightly blanched cabbage leaves or raw romaine for a healthy alternative to taco shells (make sure you add the calories for the shell)
Number of Servings: 4

Ingredients

    16 oz ground Turkey
    1 half red bell pepper
    1 half yellow bell pepper
    1 half orange bell pepper
    .5 yellow onion
    3 cups raw kale (stems removed)
    3 cloves garlic
    1 packet taco seasoning
    Sliced Jalapenos for toppings

Tips

Theres a lot of room to play with this recipe so enjoy!
You don't have to steam the cabbage if you dont want to.
Heat from the meat mixture will soften romaine leaves so no need to Blanche
Cabbage leaves tend to be hard to just peel off the head, so there is a method easily googled for removing leaves.


Directions

1. Chop all raw ingredients
2. Saute (everything except kale and cabbage) in just a little olive oil (not factored into recipe calories) until desired tenderness then incorporate ground turkey and begin to brown.
3. When the turkey has almost cooked completely, add the taco seasoning, and stir until fully blended
4. Add 1/2 cup water and stir so everything is evenly coated and mixed. At this point lay all kale on top of the meat mixture and cover with a lid.
5. Allow the kale to wilt from the steam occasionally 'shaking' the pan to help prevent sticking. after 3-4 minutes remove the lid and stir everything together
6. Turn off heat and cover

Meanwhile in a large enough pot simmer a small amount of water to lightly blanch/steam the cabbage leaves so they become flexible. Covering the pot with a lid will be the most effective. This will happen 'very' fast!

Take out your leaves top with your now cooked meat mixture and toppings and ENJOY!

Serving Size:Makes 4-5 servings

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