Ingredients:
- 4 cups very thinly sliced red cabbage
- 1/3 cup cilantro leaves
- 3 tablespoons white vinegar, divided
- 3 tablespoons olive or canola oil, divided
- 3/4 teaspoon salt, divided
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 5 garlic cloves, minced
- 1 pound 90% lean ground turkey
- 12 (6-inch) soft yellow corn tortillas
Directions:
- Combine cabbage and cilantro in a medium bowl.
- Combine 1 tablespoon vinegar, 1 tablespoon oil and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk
- Drizzle vinegar mixture over cabbage mixture, toss well to combine. Set aside.
- Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper and garlic. Stir well with a fork or a whisk.
- Heat in a large non stick skillet over medium-high heat. Add turkey and cook for 5 minutes or until browned and done. Stir to crumble.
- Stir in vinegar-spice mixture and cook for 2 minutes or until liquid almost evaporates.
- Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 seconds on each side or until lightly charred.
- Spoon about 1/4 cup turkey mixture and 1/4 cup slaw into each tortilla.
Variations: Try this as a modern take on taco salad: chop cabbage and use the slaw as a salad base, top with the turkey and service with tortilla chips. For crunchy tostadas, crisp the tortillas in a 400° oven, and assemble turkey and slaw on top. Use ground chicken in place of turkey.
Chef's Notes:
Yield: 4 servings, 3 tacos each
Total cost: $7.50
Cost per serving: $1.87
Source: adapted from Cooking Light.com April 2015
Nutrition Facts:
Per serving
400 calories, 20.5 g fat (4.0 g saturated), 2.7 g protein, 29.2 g carbohydrates, 6.2 g fiber, 549 g sodium