All of the taco, none of the carbs.
Time: 10 mins prep, 10 mins cook; 20 minutes total
When to eat it: #tacotuesday, or any other day for that matter
Perks: High-protein, gluten-free, low-cost, IIFYM
Sh*t You Need:
1 Tbsp olive oil
3/4 cup chopped yellow onion
1 lb. ground turkey (can substitute for meatless ground turkey, quinoa, or tofu)
2 cloves garlic
Salt and ground black pepper
1 Tbsp. chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romain lettuce leaves, doubled up, for serving
Shredded cheese, diced Roma tomatoes, diced red onion, diced avocado, and/or chopped cilantro for topping
Large skillet
The Recipe:
1. Start by heating the olive oil in a large skillet over medium high heat. Throw in the onions and garlic and sauté them for about 2 minutes. 2. Add the ground turkey (quinoa or tofu) and cook for about 3-5 minutes. If you're using meat, make sure you crumble the turkey as it cooks. 3. Add the seasonings (salt, black pepper, chili powder, cumin, paprika) along with the tomato sauce and broth to the skillet. Reduce the heat and allow it to cook (~5 minutes) or until the sauce is less liquid. 4. Now it's time to serve. Once the taco filling mixture is cooked, you can start spooning it into the center of a lettuce leaf (think taco-style). 5. Add your toppings! Some suggestions include cheese, avocado, cilantro, onions, and/or tomatoes, but feel free to get creative.
This recipe was contributed by Landy Razafindrabe (Andrews University). Check out her and for more.
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