As you know, I get requests to make tacos a lot. A LOT. Jon and I planned to have dinner together on Tuesday night, big excitement around here, even though it ended up with me having dinner with the back of a laptop, so I thought it would be good to celebrate with tacos. I usually just throw spices in haphazardly, but here is an actual recipe with actual quantities. It turned out well.
Ground Turkey Tacos
2 Tablespoons canola oil
1/2 red onion, chopped
1 lb. ground turkey
2 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 8 oz. can tomato sauce
8 oz. water
Optional toppings: shredded lettuce, tomatoes, green onion, cheese, sour cream, guacamole, hot sauce, salsa, mango, tortillas or chips
In a large pan, heat canola oil over medium heat.
Cook onions for about 2 minutes until starting to soften.
Turn up the heat to medium high and add the ground turkey to brown.
When the meat is brown and most of the liquid has cooked away, add the spices, garlic through cumin. Depending on the fat content of your meat, you might want to drain it before this step.
Cook for one minute, stirring to coat evenly and light toast the spices. This really brings out the flavor.
Pour in tomato sauce and water, reduce heat to medium low, and allow to simmer for about 10 minutes until sauce has thickened.
Top to your heart's content. I went with a salad style, partly because I was feeling it and partly because I had a super awesome test for pregnancy diabetes this morning so I was trying to cut down on the carbs at the last minute. Jon said I shouldn't try to beat the system, because that defeats the purpose. I said I'm saving up for extra ice cream tonight.