Ingredients
1 pound lean ground turkey
Cooking spray
2 teaspoons of your oil of choice (I used corn oil)
1 medium onion, finely chopped
3 cloves of garlic diced
½ teaspoon salt
1 tablespoon chili powder
1 ½ teaspoons cumin
1 teaspoon paprika
¼ teaspoon cinnamon
1 cup reduced sodium chicken broth
1 can drained diced tomatoes
½ cup sliced green olives
¼ cup diced California Prunes
6 corn tortillas
Optional Toppings
6 lime wedges
¼ cup lite sour cream
¼ cup diced cilantro leaves
½ cup shredded green cabbage
1 thinly sliced fresh jalapeno
6 slices California avocado
Directions
Directions
- Coat a large non-stick skillet with cooking spray. Over medium-high heat cook ground turkey, breaking up into bite size pieces. Cook 7-8 minutes or until no longer pink. Remove from skillet and set aside.
- Return skillet to medium – high heat and add oil, onion and garlic. Cook 3-5 minutes, stirring frequently. Watch for onion to soften but not brown.
- Stir salt, chili powder, cumin, paprika and cinnamon into onion mixture. Continue stirring 30 seconds or until spices darken and are fragrant.
- Pour in broth. Stir to combine.
- Add tomatoes, cooked turkey, olives and California Prunes to skillet and increase heat to high. Bring to a simmer. Stir frequently as it comes to a simmer then decrease heat to medium-low and allow cooking until sauce thickens, 7-10 minutes.
- Remove from heat.
- Divide mixture among tortillas.
- Add optional toppings and enjoy!