Tacos are fun for the whole family. Season your filling with modern and healthy ingredients. Most taco seasonings have way too much salt and some have chemicals (we’re talking to you, taco spice envelope). We like a good quality chili powder (with just cumin and dried chiles) or chipotle powder (ground and dried smoked chiles — YUM!)
Be sure to have plenty of garnishes for everyone to customize their tacos. Kids and adults like to get in there and play with condiments. Feel free to leave out the peppers if your kids don’t like them.
Prep notes: While the peppers and onions are cooking, prep the cabbage. While the mixture is simmering, prep the tomatoes and avocado and toast the tortillas just before serving.
Leftover Tip: Turn leftovers into Taquitos that you can freeze. Place tortillas on a large baking sheet in a 350 ℉ for 2 minutes just to soften tortillas. Remove from oven, fill with beef mixture, roll up into a cylinder. Spray with cooking spray if desired and put back in the oven until the outside is golden brown. Serve with avocado puree to dip taquitos.
Vegetarian option: Use grated cauliflower in place of ground chicken
Prep: 10 minutes
Cook: 15 minutes
2 tablespoons extra virgin olive oil
1 medium red onion, sliced
1 medium red bell pepper, sliced
3 garlic cloves, minced
1 pound ground chicken or turkey
2-3 teaspoons chili powder or chipotle chili powder
3 tablespoons tomato paste
¼ cup water
Freshly cracked black pepper
12 soft corn tortillas
1 tomato, chopped with a squeeze of lime juice and a dash of extra virgin olive oil
1 sliced avocado
2 cups shredded red cabbage mixed with 1 tablespoon olive oil, lime juice, salt and pepper
1 cup fresh or frozen corn thawed and drained mixed with 1 cup black beans, drained and rinsed with chopped cilantro and fresh lime juice
Plenty of fresh lime wedges
1) Heat a large saute pan, lightly coated with evoo, over medium high heat. Saute onion and pepper until medium brown and very soft about 6 minutes. Add garlic and continue cooking for just a minute.
2) Decrease the heat to medium and add chicken or turkey. Continue cooking until meat is beginning to cook through, about 3 minutes.
3) Add chili powder, tomato paste and water. Stir to combine. Bring mixture to a simmer and cook until meat is cooked through and thick and saucy. Adjust seasoning with salt and pepper.
4) Toast tortillas over open flame for 10 seconds on each side. Wrap in foil to keep warm. Serve tacos and let everyone make their own with ground chicken mixture as the base and optional toppings as desired.
Serving size: 3 tacos with all suggested toppings Nutrition Info Per Serving: 630 calories, 30 g fat, 5 g saturated fat, 100 mg cholesterol, 290 mg sodium, 67 g carbohydrates, 16 g fiber, 11 g sugars, 31 g protein _ From Fresh Families by Jamie Geller _
As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind JamieGeller.com. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us