This is a very satisfying turkey based taco, with enough density of high quality calories and flavors to make a complete meal at lunch or dinner.
Ingredients
1teaspoon EACHground cumin, oregano and chili powder
¼teaspoonSea Salt
3tablespoonextra virgin olive oil
¼cupfresh cilantro- chopped
1lbOntario turkey fillets or a turkey tenderloin- boneless, skinless
½small red onion- sliced
2smallcarrots- peeled and thinly sliced
2smalljalapenos- sliced (ribs and seeds removed)
2tablespoonsapple cider vinegar
1teaspoonsugar
¼teaspoonSea Salt
2cupsshredded cabbage
8 6 inchflour tortillas- or whole wheat
Garnishes
Sliced Avocado
Cilantro Springs
Lime Wedges
Instructions
In resealable bag, combine cumin, oregano, chili powder, salt, olive oil and cilantro, rubbing to make a paste.
Add turkey fillets and shake to thoroughly coat turkey. Let sit for 30 minutes and up to one day.
In another bag, combine red onion, carrots, jalapenos, vinegar, sugar and salt. Let sit at room temperature for at least 30 minutes and up to one day, tossing occasionally.
Grill turkey over medium high heat until browned and cooked through, about 5 minutes per side. Transfer to cutting board and let rest for 5 minutes before slicing.
Toss carrot mixture with cabbage. Divide turkey and cabbage mixture over warm grilled tortillas. Garnish with cilantro and avocado and serve with lime wedges and coarse salt.
Spa Index Kitchen Notes
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