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Scott Phillips

Servings: 4

Need to run to a yoga class or drop the kids at practice? Don’t skimp on dinner; all you need is 15 minutes for these quick turkey tacos. Let your family round them out with their favorite toppings—try grated sharp Cheddar, sliced avocado, and finely diced sweet or red onion.

Ingredients

  • 2 Tbs. Tabasco chipotle pepper sauce
  • 1 Tbs. tomato paste
  • 2 Tbs. vegetable oil
  • 1 medium yellow onion, finely diced
  • 2 medium cloves garlic, minced
  • 1 Tbs. chili powder
  • 2 tsp. ground cumin
  • 1 to 1-1/4 lb. ground turkey (not ground turkey breast)
  • Kosher salt
  • 1/4 cup chopped fresh cilantro
  • 12 taco-size (6-inch) flour tortillas, heated

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 80
  • Sodium (mg): 1010
  • Carbohydrates (g): 49
  • Fiber (g): 4
  • Protein (g): 30

Preparation

  • In a small dish, whisk the chipotle Tabasco, tomato paste, and 2 Tbs. water. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring very frequently, until lightly browned, 3 to 5 minutes. Add the garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.

    Add the turkey and sprinkle with 1 tsp. salt. Cook, using a wooden spoon to break the meat into small pieces, until just cooked through, about 3 minutes. Stir in the tomato paste mixture and let cook until the liquid is almost absorbed, 1 to 2 minutes.

    Off the heat, stir in the cilantro and season to taste with more salt if needed. Serve folded in the tortillas with your favorite taco toppings.

If you’ve got more than 15 minutes, serve with Mexican Tomato Rice & Beans.

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