Low Cholesterol Turkey Tacos Recipes
LOW CHOLESTEROL TURKEY TACOS
Tacos made from ground turkey for a tasty, low-cholesterol change. Choose your favorite toppings to complement the turkey.
Provided by LadyBlitz
Categories Main Dish Recipes Taco Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a lightly oiled skillet over medium-high heat. Saute the turkey and onion until browned, about 8 minutes. Drain and discard juice.
- Stir chile powder, garlic powder, and onion powder into the turkey mixture until well combined. Mix in salsa, green chile peppers, cilantro, salt, and pepper. Cook and occasionally stir taco filling until flavors meld, 7 to 10 minutes.
- Fill taco shells with taco filling. Top with avocado, shredded Monterey Jack cheese, lettuce, and tomatoes.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 33.7 g, Cholesterol 72.7 mg, Fat 27.7 g, Fiber 8 g, Protein 24.8 g, SaturatedFat 7.8 g, Sodium 806.6 mg, Sugar 5.5 g
LOW CHOLESTEROL TURKEY TACOS
Tacos made from ground turkey for a tasty, low-cholesterol change. Choose your favorite toppings to complement the turkey.
Provided by LadyBlitz
Categories Tacos
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a lightly oiled skillet over medium-high heat. Saute the turkey and onion until browned, about 8 minutes. Drain and discard juice.
- Stir chile powder, garlic powder, and onion powder into the turkey mixture until well combined. Mix in salsa, green chile peppers, cilantro, salt, and pepper. Cook and occasionally stir taco filling until flavors meld, 7 to 10 minutes.
- Fill taco shells with taco filling. Top with avocado, shredded Monterey Jack cheese, lettuce, and tomatoes.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 33.7 g, Cholesterol 72.7 mg, Fat 27.7 g, Fiber 8 g, Protein 24.8 g, SaturatedFat 7.8 g, Sodium 806.6 mg, Sugar 5.5 g
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5/5 (1)Total Time 30 minsCategory Main DishCalories 179 per serving
- Heat oil over medium-high heat. Add onions and peppers and sauté for 6-7 minutes until veggies start to soften.
- Add garlic, turkey, chili powder, cumin, paprika, oregano, and 2 tsp. salt, and pepper. Break turkey up with a large spoon or spatula and cook for 7-10 minutes until cooked through.
- Once turkey is cooked, add tomato and continue cooking for 2-3 minutes. Taste and adjust salt level if desired. Remove from heat and serve.
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- In a large skillet, heat the oil over medium high heat. Add the onion and turkey. Cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes.
- Add the garlic, tomato sauce, water, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and reduce heat to low. Let simmer for about 10 minutes or until mixture thickens, stirring occasionally. Stir in the green chiles.
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- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
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- Heat the oil in a large skillet. Add ground turkey and onion powder. Sauté until the meat has browned.
- Add paprika, ground cumin, dried oregano and chopped red bell pepper. Continue to cook until the pepper has softened.
- Sprinkle over the shredded cheese and cook until the cheese has melted. Remove from the heat and scatter over some chopped fresh cilantro.
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- Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray; sprinkle a little chili powder and salt on one side. Carefully drape each tortilla over two bars of the oven rack. Bake until crispy, 7 to 10 minutes. Repeat with the remaining 6 tortillas.
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