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Ingredients
| 6 pieces piece | Spring Onions
Spring Onion (sliced diagonally) | |
| 1 large large | Onions
Onion (peeled and diced) | |
| 1 pieces piece | Red Pepper
Red Pepper (deseeded and diced) | |
| 2 cloves clove | Garlic
Garlic (peeled and crushed) | |
| 1 tsp tsp | Chilli Flakes Chilli Flakes | |
| 4 tbsp tbsp | Tomato Puree Tomato Puree | |
| 800 g g | Turkey Mince Turkey Mince | |
| 1200 g g | Chopped Tomatoes
Chopped Tomatoes (3 x 400g tins) | |
| 400 g g | Kidney Beans
Kidney Beans (drained) | |
| 2 tsp tsp | Ground Cumin Ground Cumin | |
| 200 g g | Corn Corn |
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+ Create new shopping listTurkey Chilli Tacos
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Method
by David Gillick
Method
Sauté the spring onions and onions with the peppers for 3 minutes. Then add in the garlic, chilli flakes, tomato puree along with the turkey mince. Cook and stir for 2/3 minutes and add in the tinned tomatoes, kidney beans and cumin powder. Stir well to combine.
Cook on low to medium heat for minimum of 30 minutes, longer if you have the time, the longer the better for flavour. With 10 minutes to go add the frozen sweetcorn.
When ready to serve, season and if you wish, add a little sweet chilli sauce to taste.
Layer up on the small tortillas with some cooked brown rice, grated cheese, low-fat crème fraîche, smashed avocado and crisp lettuce.
To serve
Sweet Chilli sauce to taste
Brown rice
Grated cheese
Low-fat crème fraîche
Smashed avocado
Crisp lettuce
Wholemeal tortillas
