Turkey Mole Tacos Recipe

5 3 4
Turkey Mole Tacos Recipe
Turkey Mole Tacos Recipe photo by Taste of Home
Publisher Photo

Turkey Mole Tacos Recipe

Read Reviews
5 3 4
Publisher Photo
In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I’ve also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. —Helen Glazier, Seattle
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 1 celery rib, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 2 ounces 53% cacao dark baking chocolate, chopped
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup lightly salted mixed nuts, coarsely chopped
  • 12 corn tortillas (6 inches), warmed

Directions

In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield: 6 servings.
Originally published as Turkey Mole Tacos in Healthy Cooking February/March 2012, p58

Nutritional Facts

2 tacos: 369 calories, 15g fat (5g saturated fat), 75mg cholesterol, 612mg sodium, 37g carbohydrate (8g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 1-1/4 pounds lean ground turkey
  • 1 celery rib, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 2 ounces 53% cacao dark baking chocolate, chopped
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup lightly salted mixed nuts, coarsely chopped
  • 12 corn tortillas (6 inches), warmed
  1. In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
  2. Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  3. Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 6 servings.
Originally published as Turkey Mole Tacos in Healthy Cooking February/March 2012, p58

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Reviews forTurkey Mole Tacos

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LindaEC User ID: 5991685 224911
Reviewed Apr. 15, 2015

"Delicious and easy to make. I substituted half a chopped red bell pepper for the jar of sweet peppers. We garnished ours with no-mayo cole slaw. Yum!"

MY REVIEW
lwysewest User ID: 2911079 191014
Reviewed Jun. 21, 2014

"These tacos are absolutely delicious. So unusual and yet very easy."

MY REVIEW
kbroaddrick User ID: 3940991 212303
Reviewed May. 1, 2012

"this was absolutely fantastic - loved the texture of the crunchy nuts and the subtlety of the chocolate. I added a little garlic powder and jalapeno powder, plus topped them with homemade pico and guac, but otherwise no changes. definitely will make it again!"

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