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Crispy Leftover Turkey Tacos

 

.
26

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

38

min

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

14 ounces tomatoes
petite, diced and preferably with jalapeños
cup monterey jack cheese
shredded, or as needed
1 medium onions
thinly sliced, or 2 small
3 cups turkey
cooked and shredded, or chicken (about 12 ounces)
*
8 each corn tortillas (6-inch)
*
1 x nonstick cooking spray
*
1 each avocados
pitted
cup salsa
prepared
2 ½ tablespoons sour cream, light
3 tablespoons cilantro
freshly chopped
*
1 cup romaine lettuce
shredded

Directions

Set racks in the upper and lower thirds of the oven, preheat to 375°F.

Add tomatoes and their juice to a medium saucepan and bring to a boil over medium heat.

Stir in onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 18 to 20 minutes.

Stir in turkey and cook until heated through, about 2 minutes.

At the same time, coat tortillas on both sides with cooking spray or brushed with vegetable oil.

Divide the tortillas between 2 large baking sheets.

Bake, turning once, until crisped and lightly brown, 9 to 11 minutes.

Mash avocado in a bowl with a folk.

Mix in salsa, sour cream and cilantro until well blended.

To assemble tacos:

Spread each crisped tortilla with some of the avocado mixture.

Top with the turkey mixture, lettuce and cheese.

Serve warm and enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 15766% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 129mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 31% Vitamin C 33%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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