Spicy Turkey Soft Tacos

Spicy Turkey Soft Tacos Recipe
Jim Bathie; Lydia DeGaris-Pursell
Don't be intimidated by the thought of making your own mole sauce. It's easy to prepare and comes together in a flash. Be careful, though: the turkey will spatter from time to time in the pan during the browning process.

Yield:

4 servings (serving size: 2 tacos and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Caloriesfromfat 29 %
Fat 10.1 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 2.7 g
Protein 25 g
Carbohydrate 33.7 g
Fiber 3.5 g
Cholesterol 54 mg
Iron 2.6 mg
Sodium 532 mg
Calcium 129 mg

Ingredients

Mole:
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 medium onion, peeled and quartered
2 garlic cloves, peeled
1/3 cup fat-free, less-sodium chicken broth
1/3 cup orange juice
2 tablespoons cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
Remaining ingredients:
1 teaspoon vegetable oil
2 cups shredded cooked turkey
8 (6-inch) corn tortillas
1/2 cup diced peeled avocado
1/2 cup bottled salsa
4 lime wedges

Preparation

Preheat oven to 400°.

To prepare the mole, drain chipotles in a colander over a bowl, reserving 1/2 teaspoon adobo sauce. Remove 1 chile; chop to measure 1 1/2 teaspoons. Reserve remaining adobo sauce and chiles for another use.

Place the onion and garlic in a small, shallow baking dish; bake at 400° for 15 minutes.

While onion and garlic roast, combine reserved adobo sauce, chile, broth, and next 8 ingredients (broth through black pepper) in a blender; add onion and garlic. Process until smooth.

To prepare the remaining ingredients, heat oil in a large nonstick skillet over medium-high heat. Add turkey; sauté 12 minutes or until browned. Add mole; cook 4 minutes or until liquid is absorbed, stirring occasionally.

Heat tortillas according to package directions. Spoon 1/4 cup turkey mixture onto each tortilla, and roll up. Top each serving with 2 tablespoons avocado and 2 tablespoons salsa. Serve with lime wedges.

Note:

November 2001
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