Turkey Tacos
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,440.2
- Total Fat: 118.9 g
- Cholesterol: 417.5 mg
- Sodium: 3,522.5 mg
- Total Carbs: 197.3 g
- Dietary Fiber: 49.9 g
- Protein: 155.3 g
View full nutritional breakdown of Turkey Tacos calories by ingredient
Introduction
Spices are adjustable to your liking! I usually have my taco filling on a bed of Romaine and the Family gets the taco shells. Save the cheese for last and you can avoid that too if you like! Spices are adjustable to your liking! I usually have my taco filling on a bed of Romaine and the Family gets the taco shells. Save the cheese for last and you can avoid that too if you like!Number of Servings: 1
Ingredients
-
1 lb. ground turkey
1 med. onion - chopped
1 sweet bell pepper - chopped
1 can of black beans
10 or so green olives - sliced
olive oil
Cumin
Garlic
Chili Powder
Corriander or cilantro
Soy sauce
salt and pepper
Nutritional yeast (optional)
Taco Shells
Lettuce
sour cream
shredded cheddar cheese
Tips
you can add pretty much any veggie to the mix and it goes down relatively undetected by picky eaters: shredded carrots, minced cauliflower and baby spinach are big at our house!
Directions
put the olive oil in a big frying pan and, over medium heat, saute the onions. Add the turkey and a bit of each of the spices (you can always add more, but you can't take 'em out if you add too much!) plus the soy sauce, vinegar and yeast. Saute until the turkey is cooked.
Add the peppers, salsa, black beans and green olives.
continue cooking until everything is hot - about 5 minutes. Give it a tiny taste and adjust the spices to taste.
During the 5 minutes, toast up your taco shells as instructed on the box they come in. (broil for a few minutes on a cookie sheet)
to serve: put about 1/2 a cup of the taco filling (the stuff you just made in the frying pan) into each taco shell (for the purposes of this recipe, 2 per person)
top with some shredded cheddar, shredded romaine and a table spoon of sour cream.
You will have left overs.
I blend some with a food processor and my toddler loves it as chili.
the next day, I will have about a cup of the chilled filling on a bed of romaine ~ delicious!
Serving Size: about 8 cups of taco filling
Number of Servings: 1
Recipe submitted by SparkPeople user ARTNANRKY.
Add the peppers, salsa, black beans and green olives.
continue cooking until everything is hot - about 5 minutes. Give it a tiny taste and adjust the spices to taste.
During the 5 minutes, toast up your taco shells as instructed on the box they come in. (broil for a few minutes on a cookie sheet)
to serve: put about 1/2 a cup of the taco filling (the stuff you just made in the frying pan) into each taco shell (for the purposes of this recipe, 2 per person)
top with some shredded cheddar, shredded romaine and a table spoon of sour cream.
You will have left overs.
I blend some with a food processor and my toddler loves it as chili.
the next day, I will have about a cup of the chilled filling on a bed of romaine ~ delicious!
Serving Size: about 8 cups of taco filling
Number of Servings: 1
Recipe submitted by SparkPeople user ARTNANRKY.
