Since Brad loves Mexican food but is avoiding red meat and all things bread (anything carb-laden, really), I created these wonderful ground-turkey-filled-lettuce boats, and used traditional taco seasonings such as cumin, chili powder and paprika to help spice up the turkey. Brad gave the dish two-thumbs up as well as a regular rotation on his new cardio-metabolic diet. That is a great thing, trust me!
You control the heat by using your desired amount of hot sauce and adding or omitting the sliced jalapeños. I used Romaine lettuce (before the national scare), but Bibb lettuce will work as well – just look for fairly big and sturdy leaves to hold all of the yummy fillings.
Ingredients (Makes about 10)
- 1 tablespoon extra virgin olive oil
- ½ cup sweet onion, diced small
- 1 pound lean ground turkey breast
- 2 cloves garlic, pressed
- Seasoned salt, to taste
- Hot sauce, to taste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked Spanish style paprika
- ½ cup tomato sauce
- ½ cup chicken broth
- Romaine or Bibb lettuce leaves
- Cheddar cheese, grated
- Tomatoes, diced small
- Red onion, diced small
- Avocado, diced small
- Cilantro, chopped
- Light sour cream
- Fresh jalapeño, cut into thin slices
Heat olive oil in a non-stick skillet over medium-high heat. Add sweet onion and sauté for 2 minutes or so. Add turkey and garlic. Season with salt and hot sauce.
Break up the turkey into small crumbles and cook for about 5 minutes, until turkey is browned throughout.
Drain any grease if necessary, return to skillet and stir in the chili powder, cumin, paprika, tomato sauce and chicken broth.
Reduce to a simmer and cook about 5 minutes, until sauce has thickened.
Let the turkey mixture cool for several minutes and then serve it over lettuce leaves with desired toppings. Serve with a yummy margarita and tortilla chips if your diet allows!