• 4 tablespoons olive oil
  • 12 ounces organic ground turkey meat
  • 1 medium zucchini, diced
  • 1 medium yellow bell pepper, diced
  • 1/2 medium onion, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt (to taste)
  • 1 plum tomato, chopped
  • 3/4 cup chicken stock

8 taco shells (blue corn organic)

Directions: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes. Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more. Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant. Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more. Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.

Serve the taco shells filled with the turkey veggie filling and your choice of toppings (lettuce, cheese, avocado, tomatoes, sour cream). (Modified from Jamie Dean).

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