Quick Turkey Tacos with Corn Salad

Turkey Tacos and Corn and Red Pepper Salad

Thinking about Thanksgiving, if you have leftover turkey, here’s a great way to use it. Or you don’t need to wait for leftovers. You can buy roasted turkey pieces in the meat department or roasted turkey in the deli.

HELPFUL HINTS:

• Any type of shredded cheese can be used.
• Any type of onion can be used.
• Look for light or low carbohydrate flour tortillas in the market.

COUNTDOWN:

• Marinate turkey.
• Make salad and divide between two dinner plates.
• Prepare remaining ingredients.
• Complete the recipe.

SHOPPING LIST:

• 1/2 pound cooked turkey breast if not using leftovers
• 1 bottle ground cumin
• 1 small bottle orange juice
• 1 small bottle hot pepper sauce
• 1 package 8-9-inch light flour tortillas
• 1 package shredded Monterey Jack cheese
• 1 medium tomato
• 1 package shredded lettuce
• 1 head romaine lettuce
• 1 small carton reduced-fat sour cream
• 1 bag frozen corn kernels
• 1 red onion
• 1 red bell pepper
• 1 bottle reduced-fat salad dressing
• Staples: salt and black peppercorns

Turkey Tacos

Recipe by Linda Gassenheimer

Ingredients:

• 1/2 teaspoon ground cumin
• 1/4 cup orange juice
• 1/2 pound cooked boneless, skinless turkey breast (cut into 1-inch pieces about 1 1/2-cups)
• 4 light flour tortillas 8-9 inches
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• Several drops hot pepper sauce
• 1 cup shredded lettuce
• 1 cup diced fresh tomatoes
• 1/4 cup reduced-fat sour cream

Instructions:

1. Mix cumin and orange juice together to form a marinade. Add turkey and marinate while preparing the remaining ingredients.
2. Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds. Remove and place on a countertop.
3. Divide the cheese into four portions and place on half of each tortilla.
4. Remove turkey from marinade with slotted spoon and divide into four portions. Place over the cheese.
5. Sprinkle a little hot pepper sauce over turkey. Add the shredded lettuce and tomatoes to the fillings. Top with a spoonful of sour cream. Fold the tortillas in half and place two on each plate with the salad. Serve hot pepper sauce on the side.

Yield: 2 servings

Per serving: 462 calories (33% from fat), 16.7 g fat (7.0 g saturated, 5.0 g monounsaturated), 105 mg cholesterol, 49.7 g protein, 38.8 g carbohydrates, 13.7 g fiber, 866 mg sodium

Corn and Red Pepper Salad

Recipe by Linda Gassenheimer

Ingredients:

• 2 cups lettuce torn into bite-size pieces
• 1 cup defrosted corn kernels
• 2 tablespoons diced red onion
• 1/2 cup red bell pepper
• Salt and freshly ground black pepper
• 2 tablespoons reduced fat salad dressing

Instructions:

1. Add the lettuce to a bowl. Add corn, onion, and bell pepper. Sprinkle with salt and pepper to taste and add the salad dressing. Mix to combine the ingredients and serve on the plates with the tacos.

Yield: 2 servings

Per serving: 98 calories (16% from fat), 1.8 g fat (0.2 g saturated, 0.5 g monounsaturated), 1 mg cholesterol, 3.3 g protein, 20.0 g carbohydrates, 3.6 g fiber, 13 mg sodium

CONCLUSION:

This article provides a delicious and easy-to-make recipe for Turkey Tacos and Corn and Red Pepper Salad, perfect for using leftover turkey or for a quick and tasty meal. With its flavorful marinade and crunchy salad, this dish is sure to please.

FAQs:

Q: Can I use different types of cheese?
A: Yes, any type of shredded cheese can be used.

Q: Can I use different types of onion?
A: Yes, any type of onion can be used.

Q: Can I make the salad ahead of time?
A: Yes, the salad can be made ahead of time and refrigerated until ready to serve.