Spicy British turkey tacos
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 336Kcals | Carbohydrates | 25.3g |
| Protein | 32.2g | Sugars | 6.8g |
| Total fat | 12.5g | Salt | 1.2g |
| Saturated fat | 4.3g | Fibre | 3.9g |
Serves: 4-6
Preparation time: 3-4 mins
Cooking time: 13-15 mins
Ingredients
450g/1lb fresh turkey mince
1 teaspoon chilli powder
1 green pepper, deseeded and cut into small strips
400g/14oz canned chopped tomatoes
1 tablespoon freshly chopped oregano or 1 teaspoon dried oregano
220g/8oz canned red kidney beans, rinsed and drained
6 spring onions, trimmed and chopped
To serve:
12 taco shells
¼ iceberg lettuce, shredded
8 tablespoons 0% fat
fromage frais
50g/2oz half-fat Cheddar cheese, grated
Method
Dry fry the turkey mince with the chilli powder in a non-stick frying pan for 3 minutes, stirring frequently, until sealed. Add the green pepper with the chopped tomatoes and their juice with the herbs and red kidney beans. Bring to the boil then simmer for 8-10 minutes or until the turkey is thoroughly cooked and most of the juice is absorbed. Stir in the spring onions. Meanwhile heat the taco shells as directed in a preheated oven 180°C, 350°F, Gas Mark 4 for 2 minutes or in the microwave as directed on the packet. Place a spoonful of shredded lettuce in the taco shells, top with the turkey mince, a spoonful of fromage frais and sprinkle with the grated cheese, then eat.
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
