Turkey-Chipotle Soft Tacos

recipe
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.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 419
Caloriesfromfat 21 %
Protein 28 g
Fat 10 g
Satfat 2.3 g
Carbohydrate 55 g
Fiber 6.9 g
Sodium 722 mg
Cholesterol 83 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. Transfer mixture to a serving bowl; spoon into tortillas to eat.

Note:

Amy Michaels, Seattle, Washington,

January 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note