Vegetableturkeytacos Recipes

Steps:

• Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
• Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
• Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
• Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.

Steps:

• Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
• Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

Steps:

• Warm taco shells according to package directions.
• In a large skillet over medium-high heat, heat oil until hot. Crumble in turkey and add onion. Cook and stir until turkey is no longer pink and onion is tender, about 5-6 minutes, and drain.
• Stir in vegetables, tomatoes, cumin, garlic salt and oregano. Cook and stir until vegetables are tender and mixture is hot for about 10 minutes.
• Spoon mixture into warm taco shells. Garnish with cheddar cheese, cilantro, and sour cream if desired.

Steps:

• Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast-iron pan over high heat until smoking. Sear the turkey slices about 1 minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board.
• To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot.

Steps:

• Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
• Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
• Heat tacos shells in microwave 20 seconds.
• Shred lettuce and dice tomatoes.
• Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper, garlic and chili. Sauté until vegetables soften, about 10 minutes. Add chili powder, cumin and oregano and sauté 2 minutes. Add Port and simmer until liquid reduces by half, about 10 minutes. Mix in beans and hominy and heat through. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm mixture over medium heat before continuing.) Add spinach and stir until wilted, about 2 minutes.
• Spoon 1/3 cup vegetable mixture onto each tortilla. Roll up tortilla to enclose filling and serve.

Steps:

• Preheat oven to 400 degrees F.
• take each tortilla shell and spray with cooking spray.
• bend the tortillas around the edges of a large, oven-proof plate to create a taco-like shape.
• Place in the oven for 10 minutes or until the tortillas have become rigid, then let them rest at room temperature, still around the plate.
• Saute the ground turkey in a frying pan with 1/2 the packet of taco seasoning and Worcestershire sauce.
• Dice the pepper, red onion, and mushroom, and mix with the turkey in the pan.
• Cook until turkey is completely cooked and peppers are not brittle.
• Set the mixture aside.
• prepare a baking dish (rectangular) by covering it with tin foil and greasing it (I like to use 1 calorie spray).
• Remove the shells from the plate and spoon the turkey mixture into the shells (it should only go up about 1/3 of the way of the taco).
• Sprinkle cheese on top of the turkey mixture.
• Place each stuffed taco into the baking dish. They should stand up on their own, supported by the others.
• Bake for 7 minutes or until cheese has partially melted.
• Take out of oven and add lettuce and tomato on top of the cheese.
• Top with special sauce (recipe below).
• Sauce:.
• Mix sour cream and salsa together in a small bowl.
• Add the taco seasoning to taste.
• Serve on top of the the tacos.