1 tablespoon of olive oil
1 pound of ground turkey
2 teaspoons of chili powder
1 1/2 teaspoons of cumin
1/2 teaspoon of oregano dried
1 medium of bell pepper diced
1 medium of red onion diced, divided
2 cloves of garlic minced
1/2 cup of salsa
1/2 cup of low sodium chicken stock
3 hearts of romaine lettuce
1 cup of sharp cheddar cheese for topping
1 avocado diced for topping
- Heat 1 tablespoon olive oil in a skillet. Add ground turkey and cook for 5-6 minutes, making sure to break up the meat as it cooks.
- Add diced pepper, onion (reserving 2 tablespoons for garnish), garlic, salt, pepper, chili powder, cumin and oregano, and continue to cook for an additional 5 minutes, until pepper and onion are softened.
- Stir in salsa and chicken broth. Turn heat down to medium-low and simmer for about 8-10 minutes, until the liquid is absorbed and all the flavors come together. Remove from the heat and cover with lid so filling stays warm while prepping the lettuce and toppings.
- To serve, stack two lettuce leaves together and spoon in taco filling. Top with shredded cheese, avocado, tomato, and red onion.