Prep Time: 25 Minutes
Cooking Time: 23 Minutes
Recipe featured on Western Mass News on 5/19/16 with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Place mushrooms and onion in bowl of a food processor fitted with a metal blade. Pulse until finely chopped.
4. Heat oil in a large nonstick skillet set over medium-high heat. Crumble in ground turkey and cook for 8 minutes or until browned. Wash hands after handling raw turkey.
5. Add mushrooms, onion, red pepper, seasoning and garlic.
6. Cook for 5 minutes or until tender. Stir in tomato paste and diced tomatoes. Simmer for 10 minutes or until thickened.
6. To assemble, place 1 tablespoon shredded cabbage on a warm taco shell. Top with meat and mushroom mixture, salsa, avocado, cheese, lime juice and cilantro.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!