NUTRITION

SERVINGS

INGREDIENTS

4.5 oz ground turkey

0.5 cup non-fat Greek yogurt

2 whole corn tortillas

1 tsp olive oil

1 tbsp lime juice

0.5 whole jalapeño

1 tbsp cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

1 cup romaine lettuce

PREPARATION

• 1

  In a small food processor or high-speed blender, combine the non-fat Greek yogurt, jalapeño, lime juice, cilantro, and a pinch of the sea salt.

• 2

  Pulse until the mixture is completely smooth and the jalapeño is finely incorporated, then transfer to a small bowl and chill in the refrigerator.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground turkey, breaking it into small crumbles with a spatula.

• 4

  Cook the turkey until browned and cooked through, then stir in the chili powder, ground cumin, garlic powder, remaining sea salt, and black pepper.

• 5

  Remove the turkey from the pan and set aside; wipe the pan clean and return to medium heat with the olive oil.

• 6

  Place the corn tortillas in the pan and cook for 1-2 minutes per side until they are crispy and golden brown.

• 7

  Fill each crispy tortilla with the seasoned turkey and shredded romaine lettuce.

• 8

  Drizzle the chilled jalapeño crema over the tacos and serve immediately while the shells are still warm and crunchy.