Turkey Taco Cups

Ingredients

• 4 whole(s) 10-inch flour tortillas
• 1 tablespoon(s) olive oil
• 1 whole(s) carrots coarsely grated
• 1 pound(s) lean ground turkey (white meat)
• 1 tablespoon(s) paprika
• 2 teaspoon(s) ground cumin
• 1 teaspoon(s) garlic powder
• Kosher salt and pepper
• 1/4 head(s) small romaine lettuce shredded
• 1/2 cup(s) extra-sharp cheddar shredded
• 2 whole(s) plum tomatoes seeded and chopped

Preparation

1. 1 - Heat oven to 375F. Cut three 4 1/2-inch circles out of each tortilla. Place one circle in each cup of muffin tin; gently press to form a bowl. Bake until crisp, 8 to 10 minutes. Let cool completely.


2. 2 - Meanwhile, heat the oil in a large skillet over medium-high heat. Add the carrot and cook, stirring, for 2 minutes. Add the turkey and cook, breaking it up a spoon, until beginning to brown, 5 to 7 minutes.


3. 3 - Stir in the paprika, cumin, garlic powder and 1/2 teaspoon each salt and pepper and cook for 1 minute. Add 1 cup water and simmer until most of the liquid has evaporated, about 3 minutes.


4. 4 - Divide the turkey mixture among the cooled tortilla cups and top with the lettuce, cheddar and tomatoes.