Description
These colorful, quick and healthy tacos are made with lean ground turkey on a romaine leaf for a Taco Tuesday filled with vegetables not lacking in flavor.
Ingredients
Scale
- Ground Turkey Tacos:
- 1 pd ground turkey
- 1/2 tablespoon olive oil
- 1 cup store-bought salsa (I use one with just tomatoes, onions, serrano peppers, salt, cilantro)
- whole romaine lettuce
- cotija cheese*
- Bell Pepper Pico:
- 1 cup bell pepper (I used red, yellow, orange minis), chopped
- 1/2 cup tomatoes (I used cherry), chopped
- 1/4 cup cilantro or less to taste*
- 1/4 cup green onions
- juice of 1 lime
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt&pepper to taste
- Simple Guac:
- 2 avocados
- juice of 1 lime
- 1/4 cup cilantro or less to taste*
- salt&pepper to taste
Instructions
- For bell pepper pico, mix all ingredients together in a bowl, then put in fridge while meat cooks.
- For guac, mash avocados with a fork in a bowl, then add lime, cilantro and s&p. Put in fridge while meat cooks.
- For turkey, heat pan over medium high heat, add olive oil. Once hot, add turkey, letting it brown and breaking it up into pieces, about 5 minutes.
- Once turkey has browned, add salsa, turning heat down to medium-low, letting the meat simmer in the salsa. Allow it to thicken so meat is not too watery, about 6-8 minutes.
- While the meat is cooking, peel off individual romaine leaves for taco “shells”.
- Once meat is done, pile onto lettuce leaves with bell pepper pico, guac and top with cotija cheese.
Notes
*You can use another cheese if you can’t find cotija or don’t care for it. Monterey Jack would also be a good choice.
*While I personally love cilantro, I realize some do not like it with my same enthusiasm. If that’s the case, add it to your liking or omit altogether.