Ground Turkey Tacos

Yield 6-12

Pillar of Nutrition Lean on Protein, Eat the Rainow, All in for Whole Grains

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Ground Turkey Tacos

This is a very basic taco that is easy and quick to prepare making it ideal for weeknight dinner.

Ingredients

• 1 small zucchini
• ¼ head lettuce
• 1 large tomato - for topping the finished tacos
• 1 ounce of cheddar cheese
• 1- 15 oz. can pinto beans
• 1 teaspoon olive oil
• 1 lb. lean ground turkey
• 2 medium roma tomatoes, chopped - for taco mixture
• ¾ tablespoon chili powder
• ¾ teaspoon garlic powder
• ¾ teaspoon dried oregano
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 6-12 corn tortillas
• Toppings: plain yogurt, pico de gallo, hot sauce

Directions

1. Rinse and dry the zucchini. Grate it then squeeze the moisture out using paper towels.
2. Rinse and dry the lettuce then shred it.
3. Core the tomato and chop it.
4. Grate the cheese.
5. Rinse the beans in a colander and drain well.
6. Heat the oil in a medium frying pan over medium high heat. Add the turkey and brown, breaking up any clumps, until it is no longer pink.
7. Mix in the zucchini, beans, roma tomatoes and spices and cook until thickened, about 15-20 minutes.
8. Heat a small frying pan over medium high heat. Warm both sides of each tortilla until soft, pliable and fragrant. Wrap in a clean towel or a sheet of aluminum foil to keep warm.
9. To serve, put 2 tablespoons of the meat mixture on one half of each tortilla, top with a sprinkle of grated cheese, fresh tomato and lettuce. Add toppings if desired. Fold over and enjoy.

Notes

Substitution and variations

• Try using grated carrot or sweet potato in place of zucchini.
• Add a ½ teaspoon cumin with the spices.

Something to Chew On

• Is the corn in the tortillas considered a whole grain?
• What other ingredient contains protein besides the ground turkey?

Note - this recipe makes 12 hearty tasting portions. Use leftovers for lunch the following day.