by Janet Casperson, Blue Ridge Bear Yogurt & Espresso
1 lb ground turkey
1 red onion
3 tbsp evoo
Sea salt & pepper to taste
Southwestern spices (optional)
2 medium size tomatoes
2 fresh or pickled jalapenios with seeds and veins removed
1/4 cup chopped cilantro (previously washed)
1 cup plain Greek yogurt
Mexican cheese blend
1 butterlettuce (whole leaves washed and dried)
2 cups of cups of black beans (optional)
- In medium heat add evoo, 1/2 chopped onion, turkey, salt & pepper and Southwestern spices. Cook thoroughly and let cool. Drain excess grease into a plastic container that you can cover with lid and dispose to the trash. Do not pour down the sink, that will clog the pipes and it's bad for the environment.
- For "pico de gallo": fine dice remaining 1/2 onion, tomatoes, cilantro and jalapenios. Add salt and the juice of both limes.
- Place lettuce leaves on a bowl. Put some of the turkey on the lettuce and on each corner place a scoop of: Greek yogurt (to substitute for sour cream), black beans, "pico de gallo" and cheese blend.
- Top it all with a few slices of ripe avocado. If you need something crunchy to substitute the taco shell, you can pair with flaxseed chips or any other high fiber chip you'd like.