Ingredients
- 4 cups very thinly sliced red cabbage
- ⅓ cup cilantro leaves
- 3 tablespoons white vinegar, divided
- 3 tablespoons olive or canola oil, divided
- ¾ teaspoon salt, divided
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 5 garlic cloves, minced
- 1 pound 93% lean ground turkey
- 12 (6-inch) soft yellow corn tortillas
Directions
- Combine cabbage and cilantro in a medium bowl.
- Combine 1 tablespoon vinegar, 1 tablespoon oil and ¼ teaspoon salt in a small bowl, stirring with a fork or whisk.
- Drizzle vinegar mixture over cabbage mixture; toss well to combine. Set aside.
- Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining ½ teaspoon salt, paprika, cumin, pepper and garlic. Stir well with a fork or a whisk.
- Heat a large nonstick skillet over medium-high heat. Add ground turkey and cook for 5 minutes or until thoroughly browned. Stir to crumble.
- Stir in vinegar-spice mixture and cook for 2 minutes or until liquid almost evaporates.
- To heat the tortillas, use tongs to hold each tortilla over the flame of your gas stove. Flip so both sides are slightly charred but still pliable. Repeat with all the tortillas and keep them warm in towel. Alternatively, lightly oil a skillet and heat tortillas, one at a time, until they start to brown on each side.
- Spoon about ¼ cup turkey mixture and ¼ cup slaw into each tortilla.
Variations & Tips
- Try this as a modern take on taco salad: chop cabbage and use the slaw as a salad base, top with the turkey, and serve with tortilla chips.
- For crunchy tostadas, crisp the tortillas in a 400oF oven, and assemble turkey and slaw on top.
- Use ground chicken in place of turkey.
- Add a dallop of Greek yogurt or sprinkle with shredded cheese.
Nutrition Facts
YIELD: 4 servings (3 tacos per serving)
Calories: 473 per serving, Carbohydrates: 44g, Fiber: 6.6g, Sugar: 2.9g (0g added sugar), Protein: 27.4g, Fat: 22.5g, Saturated fat: 3.6g, Cholesterol: 84mg, Sodium: 546m
SOURCE: adapted from CookingLight.com