Refreshing, flavorful, tangy. It makes a great meal for
a summer night. The most fun part of this is making your own taco
shells. And the leftovers (if there are any) are great too!
For a gluten free version, serve the meat, salsa, and vinaigrette on a lettuce bed... it is just as good.
Ingredients:Olive oil cooking spray
4 (8-10-inch) whole wheat tortillas
1 (20-ounce) package ground turkey
1 (1.25-ounce) package reduced sodium taco seasoning mix
2 T. water
1 mango, chopped (about 1 cup)
3/4 cup chopped red bell pepper
3 T. finely chopped green onion
3 T. finely chopped fresh cilantro
3 T. finely chopped tomato
1 ripe avocado diced (optional)
1 t. grated lime peel
2 c. firmly packed fresh spinach leaves
(Vinaigrette directions below)
Directions:Preheat
oven to 425°F. Invert four, 10-ounce custard cups onto a 15x10x1-inch
baking pan. Spray outside of cups and one side of each tortilla with
olive oil cooking spray. Place tortillas, oiled side up, over cups. Bake
for 4 to 6 minutes or until lightly browned. In medium skillet, brown
turkey until no longer pink and cooked through. Add taco seasoning mix
and water. Cook over low heat for 3 to 5 minutes or until thoroughly
heated. Meanwhile, in medium bowl, stir together the mango, bell pepper,
green onion, cilantro, tomato, (& avocado just before serving so it
doesn’t brown) lime peel, and to make the salsa. Place taco
shells on serving plates. Divide spinach leaves evenly into shells. Top
with cooked turkey and salsa. Drizzle vinaigrette over each serving.
Serves 4.
Vinaigrette:1/4 cup fresh lime juice
2 T. rice wine vinegar
1 T. honey (or agave)
1 T. ground cumin
1/4 cup chopped cilantro
Salt and freshly ground pepper
1/2 cup canola/olive oil blend
Combine
lime juice, vinegar, honey, cumin, cilantro, salt, and pepper in a bowl
and whisk to combine. While whisking, slowly drizzle in the oil. Whisk
until well-combined. Reseason with salt and pepper, if necessary.
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