Turkey Tacos

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.

  • Ingredients
    • 1 Tbsp canola oil (15 mL)
    • 1 onion, diced (1)
    • 1 garlic clove, minced (1)
    • 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)
    • 1/2 green pepper, diced (1/2)
    • 12 taco shells (12)
    • 1 cup chopped tomatoes (250 mL)
    • 1 1/2 cup chopped lettuce (375 mL)
    • 1/4 cup non-fat sour cream (60 mL)
  • Directions
    1. In a large sauce pan over medium heat, warm canola oil. Add onions sautéing until soft, about 4 minutes.
    2. 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.
    3. Add lentils, red pepper and green pepper. Continue to cook for about 2-3 minutes.
    4. Scoop 2 Tbsp (30 mL) in to taco shell. Top with lettuce, tomatoes and 1 tsp cheese (5 mL).

    Tip: Refrigerate left over turkey and make turkey wraps or turkey taco salad for lunch tomorrow!

Nutritional Analysis

Serving Size
2 tacos
Servings
6
Calories
300
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
240 mg
Carbohydrates
26 g
Fiber
4 g
Protein
26 g