Light turkey tacos

Name: Light turkey tacos
Ingredients: 200 g ground turkey; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 teaspoon paprika; 1/4 teaspoon chili flakes; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 teaspoon oil; 2 tablespoons taco sauce; 4 lettuce leaves; 1 medium tomato (150 g); 1 scallion; 1/3 lime; 4 corn taco shells; 4 strips of cheese; 2 tablespoons yogurt

Meat - Light turkey tacos by Cosmina L. - Recipia

Light turkey tacos have turkey sautéed for 8 minutes, until no pink remains, with tomato salad and cheese. In the crunchy corn shells, the seasoned meat sits under the tomato and lime salad, and strips of cheese and yogurt finish each taco. For turkey, I prefer a medium grind, not very fine. Prep: 10 minutes. Cook: 8 minutes. Total: 18 minutes. Servings: 1. About 680 kcal and 49 g of protein per serving.

Ingredients

For the meat

200 g ground turkey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon chili flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon oil
2 tablespoons taco sauce

For the salad and assembly

4 lettuce leaves
1 medium tomato (150 g)
1 scallion
1/3 lime
4 corn taco shells
4 strips of cheese
2 tablespoons yogurt

Preparation

1. Mix the 200 g of ground turkey with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano, 1 teaspoon paprika, 1/4 teaspoon chili flakes, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. 2. Heat 1 teaspoon of oil in a pan and cook the meat for 8 minutes, stirring, until no pink remains. Stir in the 2 tablespoons of taco sauce at the end. 3. Dice the tomato and thinly slice the green onion. Mix them with the juice of 1/3 of a lime. 4. Put a lettuce leaf in each of the 4 taco shells. Add the meat, tomato salad and a strip of cheese to each; serve warm with the 2 tablespoons of yogurt.

Notes

Cooked meat keeps for up to 3 days in the fridge; store the salad and shells separately, and fill the tacos just before eating. You can serve them with a portion of black beans. Uniformly ground turkey cooks more evenly than meat with large pieces. If the tomato is very juicy, drain off the juice before adding it over the meat, or the shell will soften quickly. Taco sauce can be salty, so taste the meat before adding more salt. For a meat-free version, replace the turkey with 200 g of cooked, drained black beans, heated for 2 minutes in a pan. The cheese and yogurt contain dairy; check the shell and sauce labels if you avoid gluten. Old or cracked shells break easily when filled, so choose intact ones and keep them closed until mealtime. If you use fattier turkey, drain the fat that collects in the pan before adding the sauce.