Soft Tacos with Turkey

  • Preparation Time 0 min
  • Cooking Time 12 min
  • 4 servings

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.

Ingredients

  • 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
Nutritional Info
  • Calories: 407
  • Protein: 31g
  • Carbohydrates: 45g
  • Fat: -1g
Other Dietary Information
  • 11g total fat
  • 3g saturated fat
  • 63mg cholesterol
  • 497mg sodium
  • 2g fiber

Steps

1
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
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
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.
Course
Breakfast
Brunch
Dinner
Lunch
Snack
Main Ingredient
Poultry
Cuisine
American
Mexican
Spanish
Dietary
Low Fat
Occasion
Birthday (adult)
Christmas
Dinner Party
New Years
Thanksgiving