Strips of well-seasoned, low-fat turkey breast fill these tasty soft tacos. Turkey, a native American bird, was once a common game bird in the Southwest, so it just might be more authentic taco filling than beef.
- 3/4 pound thinly sliced turkey breast cutlets
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1/4 cup defatted lower-sodium chicken broth
- 1 tablespoon tomato paste
- 8 flour tortillas (7 to 9 inches in diameter)
- 2 cups Pico de Gallo Salsa or good quality bottled chunky salsa
- 2 cups shredded romaine lettuce
- 2 ounces (1/2 cup) shredded reduced-fat Monterey Jack cheese
- 1. Cut the turkey across the grain into 1/4 inch strips. Sprinkle it with the chili powder and cumin. Heat the oil in medium, preferably non-stick frying pan and cook the turkey and onion over medium heat, stirring often until the onion is nearly softened -- about 3 minutes. Add the garlic and cook for 30 seconds. Stir in the broth and tomato paste. Cover the pan and simmer over medium-low heat for 8 minutes. (The taco filling can be made early in the day and refrigerated. Reheat before proceeding.)
- 2. Heat the tortillas in a 35-degree conventional oven for about 6 minutes, or wrap in plastic wrap and heat in a microwave over for about 1 minute.
- 3. Assemble the tacos by spooning the filling into the center of the tortillas, then top with the salsa, lettuce, and cheese. Fold the edges over and serve.