By Sue Serves 6
Did you know the jalapeno was the first pepper to be taken into space?
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- 6 whole flour tortillas
- 2 tbsp tablespoons canola oil
- 1 whole jalapeno pepper
- 1 lb lean ground turkey meat
- 1 cup Fire Roasted Sassy Salsa
- 1 cup shredded low-fat cheddar cheese
- 3 whole tomatoes
- 3 cups shredded lettuce
- ½ cup fresh cilantro
- ¼ cup reduced-fat Ranch dressing
You may also need:
A Pot, Bowl, Kitchen Knife, Muffin Tin, Rubber Gloves, Skillet, Spoon
Watching your salt intake? Choose a plain ground turkey breast, rather than a seasoned variety. As "seasoned" is a marketing term that usually indicates added sodium.
When selecting your ground turkey, be sure that it reads "turkey breast". This simple term indicates a much leaner cut. From here you can pick a lean or very lean choice.
Put on rubber gloves before handling pepper as the oils can burn the skin or irritate the eyes if accidentally rubbed. Chop jalapeno very finely with a sharp knife.
Heat oil in a large skillet over medium heat and saute jalapeno until it softens (approximately 3 minutes).
In the same skillet, add the turkey meat and brown for 5 minutes. Stir in salsa and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Slice tomatoes into 1/4 inch pieces. Shred lettuce and cilantro with kitchen shears.
Spoon the meat mixture evenly into the 6 tortilla bowls. Layer the cheese, tomatoes, lettuce, and cilantro on top of each taco. Drizzle Ranch dressing over the top. Remove from muffin tin and serve.
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