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Turkey Soft Tacos Recipe

“Though I’m not a native of San Antonio, I do enjoy the spicy local flavor,” Pattie McGlinchey says from Texas. “Bean-and-corn turkey tacos are my 5-year-old’s favorite. I love that they’re a cinch to put together and healthy, too…but don’t tell that to my son!”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Turkey Soft Tacos Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

1-1/4 pounds lean ground turkey
1 medium red onion, finely chopped
5 plum tomatoes, chopped, divided
2 tablespoons water
4 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
8 flour tortillas (8 inches), warmed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
4 green onions, thinly sliced
1 tablespoon minced fresh cilantro

Directions

In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through.
Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese. Yield: 8 servings.

Nutritional Analysis: 1 taco equals 378 calories, 12 g fat (4 g saturated fat), 64 mg cholesterol, 727 mg sodium, 41 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

Originally published as Turkey Soft Tacos in Light & Tasty August/September 2005, p6