Amy Michaels of Seattle developed this recipe to use canned chipotle chilies she had bought during a family visit to Santa Fe. Although Michaels's husband loves traditional tacos, the nutrition-conscious couple particularly enjoy this version, which uses fresh kale from their garden in addition to ground turkey flavored with garlic, chili powder, cumin, and tomato. Michaels serves the tacos with a chopped cabbage salad and black beans.
1 pound ground turkey
2 cloves garlic, minced
1 onion (about 10 oz.), chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 pound kale or Swiss chard
2 canned chipotle chilies, drained
1 can (15 oz.) tomato sauce (no salt added)
8 nonfat flour tortillas (6 1/2 to 7 in.), warmed
How to Make It
In a 12-inch nonstick frying pan, combine turkey, garlic, onion, chili powder, and cumin. Cook over medium-high heat, stirring often, until meat is lightly browned, 7 to 8 minutes.
While meat browns, chop kale and chipotles. When meat is ready, add kale, chipotles, and tomato sauce to pan and stir. Cover tightly and simmer, stirring occasionally, until kale is wilted, about 10 minutes.
Transfer mixture to a serving bowl; spoon into tortillas to eat.
This is pretty good. The chipotle give the meat a nice sweet flavor.
I used corn tortillas instead of flour.
This is a very good way to sneak some leafy greens into a meal for folks that don't like them straight up.
The recipe does not mention it but tastes very good with a little bit of cheese and sour cream. Would also be good as a nacho or taco salad topping.
This was great! We used rainbow chard. Even my husband who is wary of new vegetables ate it without hesitation!!! We only used one chipotle and that was plenty of heat -- and we usually love spicy food. I am definitely going to make again.
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