This is a fun twist on a traditional taco. It’s very flavorful, but baking the taco gives it a little crunch without deep frying it. This came together in a cinch and I was WAY happy with the results. If you’re looking for a yummy, healthy, crunchy taco . . . well, I just found you one (or two).
Turkey Taco Roll-Ups
Adapted from Du Su Mama
1 teaspoon extra-virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb. ground turkey (93% lean)
salt and pepper, to taste
1 tablespoon taco seasoning
1 teaspoon cumin
1 (15-ounce) can fire-roasted tomatoes, drained
1/2 cup cilantro, chopped
1/2 cup reduced fat cheese (I used Mexican blend)
10 corn tortillas (I used Mission Thins)
non-stick cooking spray (I used Canola)
kosher salt, optional
Heat a medium skillet over medium heat. Add olive oil. Add chopped onion and cook until broken down and translucent, about 5-8 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add ground turkey, season with salt and pepper, taco seasoning, and cumin. Cook until no longer pink, crumbling the meat into small pieces. Add tomatoes and cook until warmed through. Remove from heat; allow mixture to cool slightly. Add cilantro and cheese and stir to combine.
Preheat oven to 350 degrees and prepare a baking sheet by spraying it lightly with cooking spray (or by using a Silpat linter)
Warm tortillas before placing filling inside. (I do this in the microwave in batches. I place two damp paper towels in the microwave, put 2-3 tortillas between the towels, and heat for 30-40 seconds.) Put about 1/4 cup of filling inside a warmed tortilla, roll tortilla, and place on baking sheet with seam-side down. Repeat with remaining tortillas. Lightly spray each of the rolled tacos with cooking spray. If desired, sprinkle with kosher salt.
Cook for 15-18 minutes, or until rolled tacos are golden brown. If desired, serve with salsa.
Nutritional Information (Per Serving = 2 Rolled Tacos)
Fat: 10.8g (3.3g = Sat.)