Posted by Kalyns Kitchen on 21st May 2015
Turkey Lettuce Wrap Tacos with Chiles, Cumin, Cilantro, Lime and Tomato-Avocado Salsa
Heat olive oil in heavy frying pan then add minced garlic and diced green chiles and saute about 1 minute. (I used a non-stick pan. If you use fresh garlic and chiles, I'd cook them a bit longer.) Add cumin and ground chipotle or cayenne and cook about 1 minute more. Then add turkey and salt and cook over medium-high heat, breaking apart with the back of the turner as it cooks. Cook about 5 minutes, or until turkey is starting to brown.
While turkey cooks, thinly slice green onions and set aside, then wash cilantro, spin dry or dry with paper towels, and finely chop cilantro. Cut off root end of lettuce, discard tough outer leaves, and wash lettuce and spin dry in salad spinner or dry with paper towels.
When turkey is lightly browned, add sliced green onions and cook about 2 minutes. Turn off heat, then stir in 1 cup chopped cilantro and 2 T lime juice.
Ingredients for Salsa:
2 medium avocados, diced
1 1/2 cups finely chopped cherry tomatoes
1/4 cup finely chopped cilantro
2 T fresh lime juice
2 T olive oil (optional)
sea salt to taste
Instructions:Peel and dice avocado, place in glass or plastic bowl and toss with lime juice. Stir in chopped tomato, chopped cilantro, and olive oil, season to taste with salt.
To assemble tacos: Spoon 2-3 large spoonfuls of turkey mixture into each piece of lettuce. (I used the inner more folded pieces of lettuce and saved the flatter outer pieces for using in salad.) Top meat mixture with salsa. You could also eat this mixture inside whole wheat tortillas or pitas, or even corn tortillas if you're not a South Beach dieter.
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