Chipotle Turkey Tacos
Good health starts with good nutrition. Check out this ACS-adapted, Mix ‘N Chop recipe today to give your diet a healthy lift.
- 1 onion
- ½ green bell pepper
- 2 garlic cloves
- 1 tbsp (15 mL) canola oil
- 1 lb (450 g) ground turkey breast
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 can (8 oz/227 g) tomato sauce
- 1 cup (250 mL) black beans, drained and rinsed
- Salt and black pepper
- 8 (6 in./15 cm) whole wheat tortillas
- 1 avocado
- 1 tbsp (15 mL) fresh lemon juice
Preheat the oven to 350°F (180°C). Finely chop the onion, bell pepper, and garlic.
Heat a 12-in (30-cm) skillet over medium-high heat for 3–5 minutes and add the oil. Cook the onion, bell pepper, and garlic for 3–5 minutes, or until softened. Add the turkey to the skillet and break it into crumbles using the Mix ‘N Chop. Cook for 6–8 minutes, or until the turkey is cooked through and any excess liquid has evaporated.
Add the chili powder, cumin, chipotle, tomato sauce, and black beans. Reduce the heat to medium-low and simmer for 3–5 minutes, or until the mixture is slightly thickened and warmed through. Season to taste with salt and black pepper.
Meanwhile, wrap the tortillas in a damp paper towel and microwave on HIGH for 15–30 seconds.
Peel the avocado and remove the pit. Place the avocado in a small mixing bowl and coarsely mash. Stir in the lemon juice and season with salt.
Divide the turkey mixture evenly between the warmed tortillas and top with a dollop of the avocado mixture.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 245, Calories from fat 80, Fat 8 g, Saturated fat 2 g, Trans fatty acids, total 0 g, Polyunsaturated fat 2 g, Monounsaturated fat 4 g, Cholesterol 32 mg, Sodium 360 mg, Carbohydrate 23 g, Dietary fiber 7 g, Sugars 3 g, Protein 20 g
Adapted from The American Cancer Society New Healthy Eating Cookbook, Fourth Edition. Copyright ©2016