This versatile recipe is a great weeknight dinner that can be thrown together in minutes. Amp up the veggies by adding whatever you have on hand to the mix—onions, cabbage, zucchini. You can also make it more your own by swapping in your favorite spices.
INGREDIENTS
1 tablespoon olive oil
1 bell pepper, chopped
1 lb ground turkey
1 teaspoon chili powder
1 teaspoon salt
1 1/2 teaspoon cumin powder
8 8 inch whole wheat tortillas
1 lime
1 ripe avocado
For Pico De Gallo
2 cups tomatoes, diced
1 cup chopped scallions or white onion
1/2 cup cilantro, chopped
1 clove garlic minced
1 jalapeno, seeded and minced
Juice of one lime
1. Heat a large skillet of medium high heat.
2. Add olive oil to pan and then stir in chopped bell pepper. Allow peppers to cook for 2-5 minutes until soft and aromatic.
3. Add ground turkey to the skillet and sprinkle with salt, chili powder and cumin. Break up turkey with wooden spoon or spatula to reach desired consistency. Allow turkey to brown and cook through.
4. While turkey is cooking, slice your avocado.
5. Prepare your Pico de Gallo by combining all ingredients in a bowl and mixing well. Taste and adjust seasoning with salt and pepper as desired.
6. Heat tortillas in a pan or microwave.
7. In warm tortillas, build tacos with desired amount of turkey, avocado and Pico De Gallo.
8. Squeeze fresh lime on top.
9. Enjoy!
This information is per serving.
