Turkey Tacos with Tomatillos, Radish and Avocado
10.9g
Net Carbs
Net Carbs
Prep Time: Minutes
Style:Mexican
Cook Time: 45 Minutes
Phase: Phase 1
Style:Mexican
Cook Time: 45 Minutes
Phase: Phase 1
How to Calculate Atkins Net CarbsSkip the grocery store and get the fresh, pre-portioned ingredients and recipe delivered straight to your door!
INGREDIENTS
- 4 oz Tomatillos
- 1 pepper Jalapeno Peppers
- 1/2 oz Cilantro (Coriander)
- 1 lime yields Lime Juice
- 6 oz Red Cabbage
- 16 oz Ground Turkey
- 2 tsp Chili Powder
- 1 each California Avocados
- 2 large (1" to 1-1/4" dia) Radishes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 2/3 tablespoon Olive Oil
DIRECTIONS
- Dice the tomatillos into ¼-inch dices;
set aside. Remove the stem, pith and seeds from the
jalapeño pepper and discard. Dice pepper
into ¼-inch dices; set aside.
- Remove the stems from the cilantro leaves
and discard stems. Rough chop leaves and
place HALF into a medium bowl. Reserve
the remaining cilantro for step 4. Cut the lime into 4 wedges - squeeze two
wedges of juice into the medium and whisk
in 2 tablespoons of olive oil. Add the red cabbage and mix to combine.
- Pat dry ground turkey with paper towels;
set aside. Heat a large non-stick sauté pan with
1 tablespoon of olive oil. When the oil is hot, add the turkey and only
HALF of the chili powder and ¼ teaspoon
of salt. Cook for 10 to 12 minutes until cooked
through. Squeeze 1 lime wedge over the
turkey and mix to combine.
(USDA recommends cooking poultry to a minimum of 165°F)
- While the ground turkey is cooking, add
2 teaspoons of olive oil in a medium-non
stick sauté pan over medium-high heat. When the oil is hot, add the
tomatillos, jalapeños, the remaining
chili powder, and season with a pinch of
salt and pepper. Cook 7 to 8 minutes while stirring
occasionally until thickened. Squeeze the remaining lime wedge
over the salsa and sprinkle with the
remaining cilantro . Stir to combine and
remove from heat.
- While the salsa is cooking, cut the avocado
in half around the pit, remove and discard
pit. With a knife, score the avocado flesh
without piercing the skin. Using a spoon,
scoop out the flesh into a small bowl. Slice the radish into ¼-inch rounds and
set aside.
- Divide the cabbage slaw onto two plates,
top with ground turkey, radishes,
avocado and tomatillo salsa. Enjoy!
You Might Also Enjoy
