This week’s featured meal is my all time favorite type of food- Mexican! There is no other comfort food that I would rather eat every day of my life. Eating Mexican just reminds me of my friends back home in Virginia because we would eat at our favorite Mexican restaurant-Casa Grande-at least twice a week in high school (or maybe that was just me…) Anyways, I think it’s pretty common knowledge that this type of food isn’t always the healthiest as it is notoriously high in sodium among other delicious things. That being said, it is ridiculously easy to whip up some more nutritious Mexican food at home where you can control the ingredients and amount of salt that go into the dish. Take this turkey taco recipe for example- which utilizes lean turkey meat, a healthy handful of vegetables (including a sweet potato!), and is wrapped in crisp lettuce. The sweet potato serves as the perfect contrast to the spicy jalapenos and salsa. Garnished with some freshly-chopped cilantro, this dish is sure to please any Mexican-food lover! Bon appétit!
Recipe adapted from allrecipes.com
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- 3/4 pound ground turkey
- 1/2 chopped sweet onion
- 2 cloves garlic, minced
- 2 jalapeno peppers, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 cup tomatillo salsa
- 1/2 cup chopped fresh cilantro
- 1/2 cup tomato, chopped
- 1/2 cup mushrooms, chopped
- 1 head iceburg lettuce
Put diced sweet potato in the microwave until cooked through and fork-tender, 5 to 7 minutes.
Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoe into the mixture. Add tomatoes and mushrooms and cook 3 more minutes. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve wrapped in the iceburg lettuce.