I make tacos or some variation of that weekly. I love tacos of all kinds, I do not discriminate. Tacos are great because they are quick and easy as well as relatively healthy (depending on how you make them.) The meat also makes awesome leftovers for taco salads for lunch or taco omelette or taco wraps… SO MANY TACO VARIATIONS!
This is my go to recipe:
1 lb of 99% lean ground turkey
1 packet of Ortega low sodium taco seasoning
Brown meat over medium- medium high heat. Drain fat (very minimal is you use the 99% lean ground turkey). Add seasoning and a little less than 1/4 c of water. Let simmer over low heat for 10 min. I use this time to make some guacamole and get my other veggies ready.
Shredded cheddar cheese
Diced red pepper
Diced white onion
Put meat in taco shell (I prefer crunchy), then vegetables, top with cheese. Back for 3-5 min at 350 degrees. Let cool 1-2 min/ as long as you can wait…
1 clove of garlic, diced
2 Tbs dice onion
2 Tbs diced red pepper
2 Tbs diced cilantro
2 Tbs diced scallions
1 tbs lemon juice
1 tsp hot sauce (or more! depends on who is eating it, I like a little spice but many do not)
Salt & Pepper to taste
Slice avocado in half, scoop out, discard the pit. Mash up the avocado until it is smooth/ minimal chunks. Add in diced vegetables, garlic, lemon juice and hot sauces. Mix well with a fork/ spoon.
*Tip: If you store the pit in with the guac, it gets less brown. Also, putting extra lemon/ lime juice on it then covering it with saran wrap will help it stay fresh.
Serve tacos with salsa and guacamole. I usually have 2-3 crunchy tacos.
If I am watching my carb intake, I will skip the shell and eat it over a bed of lettuce. Swapping the corn crunchy shells for a whole grain soft tortilla and adding lettuce is another good option.