Tacos Ripieni di Picadillo di Tacchino con Prugne della California

Di Carissa Galloway, RDN

Ingredients

1 pound lean ground turkey

Cooking spray

2 teaspoons of your oil of choice (I used corn oil)

1 medium onion, finely chopped

3 cloves of garlic diced

½ teaspoon salt

1 tablespoon Chilli powder

1 ½ teaspoons cumin

1 teaspoon paprika

¼ teaspoon cinnamon

1 cup reduced sodium chicken broth

1 can drained diced tomatoes

½ cup sliced green olives

¼ cup diced California Prunes

6 corn tortillas

 

Optional Toppings

6 lime wedges

¼ cup lite sour cream

¼ cup diced cilantro leaves

½ cup shredded green cabbage

1 thinly sliced fresh jalapeno

6 slices California avocado

 

Directions

Directions

  1. Coat a large non-stick skillet with cooking spray.  Over medium-high heat cook ground turkey, breaking up into bite size pieces.  Cook 7-8 minutes or until no longer pink. Remove from skillet and set aside.
  2. Return skillet to medium – high heat and add oil, onion and garlic. Cook 3-5 minutes, stirring frequently.  Watch for onion to soften but not brown.
  3. Stir salt, Chilli powder, cumin, paprika and cinnamon into onion mixture.  Continue stirring 30 seconds or until spices darken and are fragrant.
  4. Pour in broth. Stir to combine.
  5. Add tomatoes, cooked turkey, olives and California Prunes to skillet and increase heat to high.  Bring to a simmer.  Stir frequently as it comes to a simmer then decrease heat to medium-low and allow cooking until sauce thickens, 7-10 minutes.
  6. Remove from heat.
  7. Divide mixture among tortillas.
  8. Add optional toppings and enjoy!