For health

Turkey Tacos

Turn your Tex-Mex night into a heart healthy affair by swapping out ground beef for lean ground turkey. Turn leftovers into taco salad or a turkey taco wrap the following day.

Prep Time

Servings

1 Tbsp canola oil (15 mL)

1 onion, diced (1)

1 garlic clove, minced (1)

1 tsp chili powder (5 mL)

1 tsp cumin (5 mL)

1 tsp paprika (5 mL)

1/4 tsp pepper (1 mL)

1 lb lean ground turkey (450 g)

1 cup canned lentils, rinsed and drained (250 mL)

1/2 red pepper, diced (1/2)

1/2 green pepper, diced (1/2)

12 taco shells (12)

1 cup chopped tomatoes (250 mL)

1 1/2 cup chopped lettuce (375 mL)

1/3 cup grated cheddar cheese (75 mL)

1/4 cup non-fat sour cream (60 mL)

In a large sauce pan over medium heat, warm canola oil. Add onions, sautée until soft, about 4 minutes.
Add garlic, chili peppers, cumin, paprika, pepper and turkey and continue to cook for 8-10 minutes, until turkey is cooked and there is no pink colour remaining.
Add lentils, red pepper and green pepper. Continue to cook for about 2-3 minutes.
Scoop 2 Tbsp (30 mL) into a taco shell. Top with lettuce, tomatoes, a sprinkle of cheese and dollop of sour cream.

Tip: Refrigerate left over turkey and make turkey wraps or turkey taco salad for lunch tomorrow!

Ingredients

1 Tbsp canola oil (15 mL)

1 onion, diced (1)

1 garlic clove, minced (1)

1 tsp chili powder (5 mL)

1 tsp cumin (5 mL)

1 tsp paprika (5 mL)

1/4 tsp pepper (1 mL)

1 lb lean ground turkey (450 g)

1 cup canned lentils, rinsed and drained (250 mL)

1/2 red pepper, diced (1/2)

1/2 green pepper, diced (1/2)

12 taco shells (12)

1 cup chopped tomatoes (250 mL)

1 1/2 cup chopped lettuce (375 mL)

1/3 cup grated cheddar cheese (75 mL)

1/4 cup non-fat sour cream (60 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Directions

In a large sauce pan over medium heat, warm canola oil. Add onions, sautée until soft, about 4 minutes.
Add garlic, chili peppers, cumin, paprika, pepper and turkey and continue to cook for 8-10 minutes, until turkey is cooked and there is no pink colour remaining.
Add lentils, red pepper and green pepper. Continue to cook for about 2-3 minutes.
Scoop 2 Tbsp (30 mL) into a taco shell. Top with lettuce, tomatoes, a sprinkle of cheese and dollop of sour cream.

Tip: Refrigerate left over turkey and make turkey wraps or turkey taco salad for lunch tomorrow!

Nutritional Analysis

Calories

311

Total Fat

14.2 g

Saturated Fat

4.6 g

Cholesterol

79 mg

Sodium

281 mg

Carbohydrates

27.4 g

Fiber

4.6 g

Protein

22.8 g

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When you get to know Canadian Canola, you just might fall in love.