Taco Tuesday With A Twist!

October 11, 2017

Add a twist to your Taco Tuesday with a Homemade Mango Salsa!

Ingredients

• 12 6-inch whole grain tortillas or lettuce wraps

• Olive oil cooking spray

• ¾ teaspoon chili powder, divided

• ¼ teaspoon salt, divided

• 99%-lean ground turkey breast or shrimp

• ½ teaspoon ground cumin

• ½ teaspoon ground chipotle chile or 1 teaspoon chili powder

• ½ teaspoon dried oregano

• 3 cups shredded romaine lettuce

• ¾ cup diced tomatoes

Homemade Mango Salsa:

• 1 cup black beans, drained

• 1 cup whole kernel corn (no salt added), drain

• 1 cup red onion, diced

• 1 mango

• Sprinkle of salt

• 1 Tablespoon fresh squeeze lime juice

Directions

1. To prepare crispy tortillas: Preheat oven to 375°F.

2. Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray; sprinkle a little chili powder on one side. Carefully drape each tortilla over two bars of the oven rack. Bake until crispy, 7 to 10 minutes. Repeat with the remaining tortillas or keep as soft tortillas.

3. To prepare taco meat: Place ground turkey in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.

4. To assemble tacos: Fill each shell with a generous 3 tablespoons taco meat, ¼ cup lettuce, and tomato.

5. Add remaining ingredients of black beans (drained from can), whole kernel corn (drained from can), 1 chopped mango, diced red onion, sprinkle of salt, and fresh squeezed lime. Mix together and keep refrigerated until ready to use.

• Make Ahead Tip: Store taco shells in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. Cover and refrigerate taco meat for up to 1 day. Reheat just before serving.

Happy Eating!