- 1 pound lean ground turkey
- Cooking spray
- 2 tsp oil of your choice (I used corn oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, diced
- ½ teaspoon of salt
- 1 tablespoon chilli powder
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- ¼ tsp cinnamon
- 1 cup sodium-reduced chicken broth
- 1 can diced tomatoes, drained
- ½ cup sliced green olives
- ¼ cup diced California prunes
- 6 corn tortillas
- 6 lime wedges
- ¼ cup light sour cream
- ¼ cup cilantro leaves, diced
- ½ cup shredded green cabbage
- 1 fresh jalapeno, thinly sliced
- 6 slices of California avocado
- Spray a large nonstick skillet with cooking spray. Over medium-high heat, cook the ground turkey, breaking it up into bite-size pieces. Cook 7 to 8 minutes or until no longer pink. Remove from skillet and set aside.
- Return skillet to medium-high heat and add oil, onion and garlic. Cook 3 to 5 minutes, stirring frequently. Watch the onion so that it softens but does not brown.
- Stir the salt, chili powder, cumin, paprika and cinnamon into the onion mixture. Continue stirring 30 seconds or until spices darken and are fragrant.
- Pour the broth. Stir to combine.
- Add the tomatoes, cooked turkey, olives and California prunes to the skillet and increase the heat to high. Bring to a boil. Stir frequently as it simmers, then reduce the heat to medium-low and cook until the sauce thickens, 7 to 10 minutes.
- Remove from fire.
- Spread the mixture over the tortillas.
- Add optional toppings and enjoy!
Recipe courtesy of californiaprunes.ca