Nutritional Information
| Calories | 280 | Fat | 14g |
| Protein | 17g | Cholesterol | 50mg |
| Carbohydrates | 22g | Sodium | 310mg |
| Fiber | 6g | Saturated Fat | 3g |
| Sugars | 2g |
Ingredients
TACOS
2 tablespoons fresh lime juice
1 tablespoon chipotle chili powder or chili powder
1 teaspoon ground cumin
1½ teaspoons paprika
¾ teaspoon salt
1 teaspoon cornstarch
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
8 small corn tortillas
SALSA
1 pint cherry tomatoes, diced
2 avocado, diced
2 tablespoons chopped cilantro
1 teaspoon olive oil
TOPPINGS
½ cup thinly sliced cabbage
½ cup thinly sliced red onion
½ cup thinly sliced radishes
1 lime, cut into 8 wedges
Directions
In medium bowl, combine lime juice, chipotle powder, cumin, paprika, salt and cornstarch; stir to combine. Add turkey and mix well. Cover tightly with plastic wrap and refrigerate 5 minutes.
In large skillet, place turkey mixture and cook over medium-high heat stirring to crumble 11 minutes and until 165°F. as measured by a meat thermometer. Always cook to well-done. Remove from heat and cover with foil. Set aside until ready to serve.
To prepare salsa, in medium bowl combine cherry tomatoes, avocado, cilantro, and olive oil. Mix together and transfer to a smaller serving bowl to serve with tacos.
Arrange toppings on large platter or in small serving dishes.
In medium skillet set over medium heat, warm tortillas one at a time 20 to 30 seconds per side or until soft and flexible. Wrap the finished tortillas with a paper towel to keep warm between batches. Divide cooked turkey evenly between the warmed tortillas and serve with salsa and toppings.
Always cook to an internal temperature of 165°F.
.
