Jerk Turkey Tacos with Mango
cups shredded green cabbage
tablespoons chopped fresh cilantro
teaspoon crushed red pepper flakes
teaspoons vegetable or olive oil
green onions, white and green parts separated and chopped
teaspoon garlic powder
teaspoon dried thyme leaves
teaspoon ground red pepper (cayenne)
package (6.7 oz) Old El Paso™ soft flour tortilla bowls
In small bowl, mix Slaw ingredients. Refrigerate 15 minutes; stir again.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add turkey, green onion whites, salt, garlic powder, thyme, sugar, allspice and red pepper; cook 6 to 7 minutes, stirring occasionally to break up large pieces, until no longer pink. Reduce heat to medium. Stir in lime juice and soy sauce; simmer 2 to 3 minutes.
Heat tortilla bowls as directed on package. Divide turkey mixture among bowls. Top each bowl with slaw mixture, mango and green onion greens.
- Want to know how to dice a mango like a pro? First, stand the mango stem-end down and hold in place. Look for two wide sides or “cheeks.” Starting at top, place knife about 1/4 inch from widest center line and cut down through mango, cutting around flat seed in center of fruit. Repeat with opposite remaining wide side. Cut the flesh of the wide sides by slicing them in a cross-hatch pattern, making sure not to cut through to the skin. To remove your mango pieces, push the skin inside-out so the cut mango pieces fan out, then cut the pieces free from skin. Cut two remaining narrow sides from pit by cutting around pit. Peel and cut the mango pieces.
- Save even more prep time by purchasing preshredded cabbage.
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.