I hope you've had a great week! I've accomplished all my goals this week so now I'm ready for some weekend fun :D What about you? Are you ready for the weekend?! WOOO WHOOO!!
With Cinco de Mayo fast approaching, I have Mexican food on the brain...lol! Today I'm posting a Mexican recipe that's on the healthy side!!
Fresh salsas, shredded cabbage, and radishes are paired with slow-cooked braised meats. Corn tortillas spare the extra carbs! Bring it on!!!
TURKEY TINGA TACOS:
Makes 4 Servings
1/3 cup chopped onion
1 clove garlic, chopped
1 Tbsp canola oil
2 Tbsp canned chipotle chilies in adobo
1 can tomatoes, no salt added (28 oz)
1 1/2 cups water
1 lb boneless, skinless turkey thighs
1/2 tsp brown sugar
12 corn tortillas (6 inch), warmed
1 1/2 cups thinly sliced cabbage
3/4 cup thinly sliced radish
3/4 cup crumbled queso fresco
1. In a saucepan over medium heat, saute onion and garlic in oil until transparent, about 1 minute.
2. Transfer to a blender or food processor with chilies and tomatois and process until almost smooth. Return to the saucepan.
3. Stir in water and bring to a boil, then reduce to a simmer. Add turkey thighs and sugar, and cook, uncovered, for about 45 minutes or until fork tender. Season with salt to taste. Remove turkey from the sauce and cool.
4. Continue to simmer sauce until it's reduced by half, about 20 to 25 minutes. Use 2 forks to shred turkey, then add it back into the sauce. To serve, spoon 1/3 cup turkey with sauce onto each tortilla, top with sliced cabbage and radish, and sprinkle with 1 tablespoon queso fresco. Garnish with lime wedges.
Dark turkey meat ensures a meltingly tender mouthful without all day cooking :)
This recipe that's bursting with guilt-free flavor sounds FABULOUS!
I know what I'm making for dinner tomorrow night!
Have an AWESOME weekend!!
See you on Monday :D
Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist