Green chili pepper (also chile or chilli)
(chopped)
1 tsp
Cumin
1 tsp
Chili powder
680 gm
Ground turkey, lean
1/2 tsp
Salt
1/2 cup
Green onion
(chopped)
1 cup
Cilantro (coriander)
(chopped)
6 medium leaf (s)
Iceberg lettuce
(used for the shell)
2 tbsp
Lime juice (fresh)
2 cup
Salsa, ready-to-serve
1 cup cubes
Avocado
Instructions
In a heavy non-stick frying pan, heat olive oil on medium. Add minced garlic and diced green chiles. Saute for about 1 minute. Add cumin and chili powder and cook, until fragrant about 1 minute.
Add ground turkey and salt and cook over medium-high heat, breaking apart with the back of the spatula as it cooks. Cook for about 5 minutes, or until the turkey is starting to brown.
While turkey cooks, thinly chop green onions and set aside. Then wash cilantro, spin dry or dry with paper towels, and finely chop. Cut off the root end of lettuce, discard tough outer leaves, and wash lettuce. Spin dry.
When Turkey is lightly browned, add sliced green onions and cook for about 2 minutes. Turn off heat, then stir in chopped cilantro and lime juice.
Use the inner, more folded part of the lettuce leaves to make the taco lettuce wrap. Spoon 2 to 3 large spoonfuls of turkey mixture into each piece of lettuce. Top with salsa and avocado cubes and serve.
Notes:
Make it vegan
You can use the same amount of crumbled hard tofu, jackfruit, textured vegetable protein, ground round, or lentils as a substitution.
