Turkey Taco Salad

Turkey Taco Salad
 
Author:
Ingredients
  • 12 oz ground turkey
  • ½ onion
  • 1 zucchini
  • 1 red bell pepper
  • 10 grape tomatoes
  • 8 oz romaine lettuce
  • 1 jalapeno
  • 1 lemon
  • 1 bunch cilantro
  • ½ cup monterrey jack cheese
  • 1 bag guacamole bites
  • 2 T olive oil
Instructions
  1. Dice the red pepper, onion, and zucchini.
  2. Halve the tomatoes.
  3. Chop the jalapeno and cilantro.
  4. Cut the lemon into wedges.
  5. Tear the lettuce into bite size pieces.
  6. Heat 1 T of olive oil. When hot, add the onion and cook for 2-3 minutes.
  7. Add the red bell pepper, jalapeno, and zucchini. Cook 2-3 minutes. Transfer to a plate.
  8. Add 1 T of olive oil in the same pan and cook the turkey for 4-5 minutes breaking the turkey up.
  9. In a bowl, toss the lettuce with the tomatoes and ½ of the guacamole bites.
  10. Divide between 2 serving plates and top with the turkey, vegetables, cheese, and a generous handful of guacamole bites.
  11. Sprinkle the cilantro and serve the lemon wedges on the side.
Nutrition Information
Calories: 665 Fat: 40g Carbohydrates: 28g Protein: 49g

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Fish Tacos with Crunchy Slaw

Fish Tacos with Crunchy Slaw
 
Author:
Ingredients
  • 12 oz Tilapia Fillets
  • 2 Limes
  • 4 oz red cabbage
  • 1 avacado
  • 1 onion
  • 1 bunch cilantro
  • 1 red bell pepper
  • 6 flour tortillas
  • 2 T sour cream
  • 2 T Hot sauce
  • 2 T Olive Oil
Instructions
  1. Thinly slice the cabbage.
  2. Juice one lime and cut the other one into wedges.
  3. Cut the bell pepper and onion into thin strips.
  4. Chop the cilantro.
  5. Halve, peel, pit, and slice the avocado.
  6. Heat 1 T of oil. When hot, sweat the onions for 2 minutes.
  7. Add in the red pepper and stir.
  8. When soft, lower the heat and let it sit for 2 more minutes.
  9. Season the fish with salt and pepper on both sides and add to the pan. Cover and cook for 4 minutes flipping once.
  10. Uncover and stir every 2 minutes breaking up the fish. Transfer fish into a bowl.
  11. In another bowl, combine the sour cream and lime juice. Toss in the cabbage and season with the remaining salt and pepper.
  12. Mix well.
  13. Wipe the pan clean and warm tortillas over medium heat for about 1 minute.
  14. Fill the tortillas with the fish and slaw. Top with Avacado slices and fresh cilantro. Serve with lime wedges and hot sauce on the side.
Nutrition Information
Calories: 634 Fat: 17g Carbohydrates: 84g Protein: 55g

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