Turkey Mole Tacos

  Chicken & Turkey

In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I’ve also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately.

Turkey Mole Tacos

Average Rating: 4.75

TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings.

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 1 celery rib, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 2 ounces 53% cacao dark baking chocolate, chopped
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup lightly salted mixed nuts, coarsely chopped
  • 12 corn tortillas (6 inches), warmed

Instructions

  • 1. In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
  • 2. Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
  • 3. Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla.
    Freeze option:
    Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

2 tacos: 369 calories, 15g fat (5g saturated fat), 75mg cholesterol, 612mg sodium, 37g carbohydrate (8g sugars, 6g fiber), 22g protein.
Diabetic Exchanges:
3 lean meat, 2 starch, 1 vegetable, 1 fat.

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