Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love.
Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better.
But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.
Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.
Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.
Sometimes, the weather here can be so fickle. One day, it is in the low 60s. You drive with the windows down, wear a tee shirt and bask in the warm glow of the sun. The next day, it is back in the low 30s and we end up bundling in a ridiculous amount of layers. The space heater pops back on, huddle under 2 blankets and drink lots of tea or coffee. It makes dressing very confusing. Helpful hint – always bring a jacket.
Days like this, when the skies threaten to unleash a snowstorm at less than a moment’s notice, they require soups. This soup has become on of my most favorites as of late. The chicken falls apart, absorbing all of the delicious tomato flavor. Topped with avocado to cool off, it is a great balance of spice and coolness.
Heat olive oil in a pot over medium heat. Add in onion, jalapeño and garlic and cook until onions are tender, about five minutes. Add chicken stock, canned tomatoes and chicken breast to the pot. Increase the heat to high and bring to a boil. Once the pot is boiling, reduce heat to medium low and cover. Let simmer for one hour. After simmering, remove the chicken breast from the pot and shred. Return it to the pot. Squeeze the juice of the lime into the soup and stir well. Add in chopped cilantro and mix well. Spoon into serving bowls or cups. Top with avocado slices and cilantro sprigs. Serve immediately.
Heat olive oil in a pot over medium heat. Add in onion, jalapeño and garlic and cook until onions are tender, about five minutes.
Add chicken stock, canned tomatoes and chicken breast to the pot. Increase the heat to high and bring to a boil. Once the pot is boiling, reduce heat to medium low and cover. Let simmer for one hour.
After simmering, remove the chicken breast from the pot and shred. Return it to the pot. Squeeze the juice of the lime into the soup and stir well. Add in chopped cilantro and mix well.
Spoon into serving bowls or cups. Top with avocado slices and cilantro sprigs. Serve immediately.
I participated in a recipe swap this month and was assigned Mary Ellen’s blog, Cooking Creations. If you haven’t seen it yet, check it out. She makes mostly savory dishes. My kind of gal, since baking has never been my strong suit.
There were a lot of great dishes to choose from on her site. But once I saw the creamy corn taquitos, I knew what I would make. Taquitos are always really tasty so it was the filling that really caught my eye. I loved the idea of mixing corn and bell peppers with cream cheese. They turned out super tasty! I did NOT eat four in one sitting. I didn’t. I really didn’t.
The world is divided into two types of people. Those who like Mexican food and those who don’t. My family falls into the second category. They laugh at my requests for Taco Bell or On the Border (fake as it may be). The dorito shell taco holds no appeal for them. They groan any time burritos turn up on the menu.
Right? Mexican food is, for lack of a better description, the bomb. You get something tasty and spicy and then wash it down with a margarita. What isn’t great about that? I could probably eat Mexican food at least once a week. My new favorite is these garlic lime chicken enchiladas. They’re a little spicy and a little garlicy and a little limey. They are also bright and pretty with speckles of cilantro and colorful sauce. I definitely think this is a great dish to make for new neighbors, friends who just had babies or anyone needing an easily-heated meal.
I really enjoy food that is “mini”. I’m not sure why exactly. I guess I like the ease of it. Small, easy to grab, no need for a knife or fork. Typically served at fun parties. Yes, that must be it.
These mini veggie quesdaillas fit right into that mold. They’re crispy and loaded with veggies. You can knife and fork it if you want by adding sour cream and salsa. But you can also put the condiments in cute little cups for dipping. I will definitely whip up a batch to serve at my next gathering, whenever that may be.