Turkey Tacos

In the Cogburn house, we love our Turkey Tacos.  We probably eat this dish once a week.  I use to make this dish with lean ground meat.  I changed to turkey and no one can tell.  It is easy, fast, and delicious!  Who needs Taco Bell, when you can make your own?

I usually pair this with my beans (frozen-refried-see earlier recipe).  We skip the Spanish Rice to save calories, but you could add for a tasty trio!

Tips I have learned from Turkey Tacos:

• You need some type of oil to saute the vegetables, as turkey meat has hardly any fat and your pan will get dry.
• You can top your tortilla with whatever your heart desires.  The sky is the limit!  I sometimes add cilantro or lime.
• After warming your tortillas, keep them in a clean towel.  If you have one of those plastic tortilla holders, line with a paper towel.  The condensation from your hot tortillas might make them soggy otherwise.
• Challenge yourself even more and make your own salsa!

Ingredients:

1 lb ground turkey meat
2 teaspoons of olive oil
1/4-1/2 yellow onion, diced
1/2 green bell pepper, diced
1 whole jalapeno, diced
1 clove of garlic, diced
Pepper to taste
Salt to taste
Cumin to taste
1/2 tomato, diced
1/2 cup of shredded lettuce
Whole wheat or fat free tortillas
Low fat shredded cheese
Low fat sour cream
Pickled jalapenos
Salsa

Directions:
1.   Heat olive in non-stick skillet.
2.   Add onions, bell pepper, jalapeno, and garlic.  Saute for 5 minutes.
3.   Add ground turkey meat, mix well.
4.   Add salt, pepper, and cumin. Mix well and continue to cook until done.
5.   While your meat is cooking, dice your tomatoes and chop your lettuce.  Set aside.
6.   Warm another skillet on medium high heat.  Cook your tortillas on each side for 2 minutes.
7.   Once tortillas are done, serve immediately.
8.   Spoon meat into tortilla - top with cheese, tomatoes, lettuce, sour cream and salsa.