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, jalapeno, 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

cups turkey taco filling

butter lettuce leaf cups

cups chayote jalapeno slaw

cup Pico de Gallo

teaspoons olive oil

(16-ounce) package JENNIE-O^® Extra Lean Ground Turkey Breast

1/2

cup diced onion

tablespoon minced fresh garlic

1/4

cup diced red bell pepper

1 1/2

teaspoons paprika

1/4

cup white wine

tablespoons minced fresh parsley

Slaw Dressing: (makes about ¾ cup)

tablespoon rice wine vinegar

1 1/2

teaspoons lime juice

teaspoon lime zest

1/2

teaspoon minced garlic

teaspoons Dijon mustard

cup (packed) spinach

cups cilantro, with stems

1/2

teaspoon pepper, if desired

1/2

cup fat-free mayonnaise

1/2

medium avocado, peeled

lemon juice

Chayote Jalapeno Slaw

cups julienned chayote

1/4

cup julienned carrots

tablespoon thinly sliced red onion

tablespoon finely chopped celery leaves

tablespoon finely chopped cilantro

tablespoon finely chopped fresh mint

1/4

cup thinly sliced jalapeno

teaspoon salt, if desired

Cilantro Crema

cups cilantro

cup packed spinach

1/2

cup fat-free mayonnaise

lemon juice

1/2

medium avocado, peeled

In medium skillet, heat oil over medium-high heat. Add turkey. Cook turkey as specified on package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir constantly to crumble ground turkey. 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 turkey mixture into each butter lettuce cups. Top each taco with ¼ cup chayote jalapeno slaw, 2 tablespoons Pico de Gallo and 1 tablespoon cilantro crema. Reserve remaining 1 ½ cups of cilantro crema for another use.

Chayote Jalapeno Slaw

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 jalapenos. Toss with ½ cup slaw dressing. Season slaw with salt and pepper, if desired and reserve remaining dressing for another use.

Cilantro Crema:

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

Calories

300

Protein

30g

Carbohydrates

18g

Fiber

Sugars

Fat

12g