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Turkey Tacos with Microgreens
Thi Squire prepared these tacos at Heart of a Chef, a benefit for the Miami Heart Research Institute. “People told me it was their favorite thing there,” she says.
1 tablespoon chili powder
1/4 teaspoon cayenne (or more to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
11/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground pepper
1/2 cup diced tomatoes
1/4 cup diced onion
1 tablespoon vegetable or olive oil
1 pound ground turkey
8 corn or flour tortillas
1-ounce package micogreens
Heat oven to 300 degrees.
In a small bowl, combine the chili powder, cayenne, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Mix well and set aside.
In another bowl, mix the tomatoes and onion. Set aside.
Heat oil in a large fry pan over medium heat. Cook ground turkey, stirring occasionally to break up clumps, until browned, 8 to 10 minutes.
Stir in spice mixture and 1/2 cup water. Simmer about 10 minutes, until juices thicken.
Meanwhile, wrap tortillas in foil and place in oven to warm.
To serve, divide turkey among tortillas and top with tomato, onion and microgreens. Makes 4 servings.
Per serving: 280 calories (20 percent from fat), 6.4 g fat (1.3 g saturated, 1.1 g monounsaturated), 55 mg cholesterol, 30.8 g protein, 26 g carbohydrates, 5 g fiber, 723 mg sodium.
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