For health
Turkey Tacos
Turn your Tex-Mex night into a heart healthy affair by swapping out ground beef for lean ground turkey. Turn leftovers into taco salad or a turkey taco wrap the following day.
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- 1 onion, diced
- 1 garlic clove, minced
- 1 tsp chili powder (5 mL)
- 1 tsp cumin (5 mL)
- 1 tsp paprika (5 mL)
- 1/4 tsp pepper (1 mL)
- 1 lb lean ground turkey (450 g)
- 1 cup canned lentils, rinsed and drained (250 mL)
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 12 taco shells
- 1 cup chopped tomatoes (250 mL)
- 1 1/2 cup chopped lettuce (375 mL)
- 1/3 cup grated cheddar cheese (75 mL)
- 1/4 cup non-fat sour cream (60 mL)
Directions
- In a large sauce pan over medium heat, warm canola oil. Add onions, sautée until soft, about 4 minutes.
- Add garlic, chili peppers, cumin, paprika, pepper and turkey and continue to cook for 8-10 minutes, until turkey is cooked and there is no pink colour remaining.
- Add lentils, red pepper and green pepper. Continue to cook for about 2-3 minutes.
- Scoop 2 Tbsp (30 mL) into a taco shell. Top with lettuce, tomatoes, a sprinkle of cheese and dollop of sour cream.
Tip: Refrigerate left over turkey and make turkey wraps or turkey taco salad for lunch tomorrow!
Nutritional Analysis
| Calories | 311 |
|---|---|
| Total Fat | 14.2 g |
| Saturated Fat | 4.6 g |
| Cholesterol | 79 mg |
| Sodium | 281 mg |
| Carbohydrates | 27.4 g |
| Fiber | 4.6 g |
| Sugar | 3.3 g |
| Protein | 22.8 g |
| Potassium | 536 mg |
