© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 (8 to 10-inch) Flour tortillas
1-1/4 lbs EXTRA LEAN GROUND TURKEY
1 (1.25-oz) Package 30% less sodium taco seasoning mix
2 tbsp cold water
1 Mango, peeled and chopped (about 1 c)
3/4 c seeded and chopped red bell pepper
3 tbsp finely chopped green onions
3 tbsp finely chopped fresh cilantro
1 tsp grated lime peel
2 c firmly packed fresh spinach leaves
Heat oven to 425°F. Invert four 10-ounce custard cups onto 15x10x1-inch baking pan. Spray outside of cups and one side of each tortilla with olive oil cooking spray.
Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly browned.
In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3 to 5 minutes until thoroughly heated.
In medium bowl stir together mango, red pepper, green onion, cilantro and lime peel to make salsa.
Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey mixture and salsa.
Total Calories 305
Total Fat 4 g
Cholesterol 57 g
Sodium 749 mg
Total Carbohydrates 34 g
Dietary Fiber 9 g
Protein 37 g