These lean Turkey Thai Tacos are heart healthy, yet satisfying. A twist on the traditional taco.
FOR THE TACOS
1 tbsp. canola oil
2 lbs. lean white ground turkey
2 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 tbsp. freshly grated ginger
1 tbsp. low-sodium soy sauce
2 tbsp. lime juice
1/4 c. water, if it seems dry
2 scallions, thinly sliced
8 butter lettuce leaves
radish for a pop of color, if desired
CILANTRO SAUCE
1 chopped jalapeño (seeded if desired)
2 tbsp. fresh lime juice
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 tsp. ground cumin
CILANTRO SAUCE
In a blender, purée chopped jalapeño with fresh lime juice, plain yogurt, fresh cilantro, and ground cumin until very smooth. Put in the refrigerator until ready to serve.
TACOS
Heat canola oil in a large cast-iron skillet on medium-high. Add lean white ground turkey and cook, breaking it up with a spoon until golden brown and crispy, 6 to 8 minutes. Add garlic, jalapeño, and freshly grated ginger and cook, tossing, for 1 minute.
Remove from heat and add low-sodium soy sauce, lime juice, and up to 1/4 cup water (if it seems dry).
Sprinkle with scallions. Spoon into butter lettuce leaves and serve with cilantro sauce and sliced radishes, if desired.