NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp avocado oil

4 oz ground turkey

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup red bell pepper

0.5 cup fresh spinach

1 large egg

0.5 cup liquid egg whites

2 small corn tortillas

0.2 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 2

  Add the ground turkey, sea salt, black pepper, and garlic powder, breaking it apart with a spatula until browned and cooked through.

• 3

  Toss in the diced red bell peppers and spinach, sautéing for 2 minutes until the vegetables are tender and the greens have wilted.

• 4

  In a small bowl, whisk together the large egg and liquid egg whites until well combined.

• 5

  Lower the heat to medium and pour the egg mixture into the skillet with the turkey and vegetables.

• 6

  Gently fold the eggs into the mixture until they are scrambled and just set, ensuring they remain soft and moist.

• 7

  Warm the corn tortillas in a separate dry pan or directly over a low gas flame for 30 seconds per side until pliable.

• 8

  Distribute the egg and turkey scramble evenly between the two tortillas.

• 9

  Slice the avocado and place it on top of the tacos, finishing with a garnish of fresh cilantro.