If you’re tired of turkey sandwiches, turkey salads and other “usual leftover” turkey fare, here’s a flavorful and different way to use up turkey leftovers.

Time to table: 30 minutes

Serves: 4

Healing Nutrient Spotlight

Excellent source of vitamin B-12
Good source of vitamin C

Ingredients*

2 T. olive oil
1 onion, chopped
1 clove garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
2 T. chili powder
1 tsp. dried oregano
2 tsp. paprika
1/2 tsp. sea salt
1 lb. cooked turkey breast, chopped
1/4 cup water
1/4 cup chopped cilantro
2 tomatoes, diced
2 cups shredded leaf lettuce
1/2 cup chopped red onion
12 black olives, sliced
8 taco shells

*Choose organic ingredients for optimal nutrition

Preparation

Saute onions and garlic in olive oil until soft.  Add cumin, coriander, chili powder, oregano, and paprika.  Continue cooking for 2 to 3 minutes.  Add turkey and sauté for another 5 minutes.  Taste and adjust seasonings.  Add water and cook mixture for 10 to 15 minutes or until heated through.  Add sea salt to taste and stir in cilantro.  Serve in taco shells with lettuce, tomato, red onion and olive toppings.   For a lower carb version, serve as lettuce wraps instead.

Nutrition

220 calories, 13 g protein, 15 g carb, 13 g fat, 2 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 33 mg cholesterol, 3 g sugar, 3 g fiber, 380 IU vit A, .42 mg niacin, .17 mg pantothenic acid,  23 mcg folate, 1.37 mcg vit B-12, 7 mg vit C, 65 mg calcium, .94 mg iron, 20 mg magnesium, .13 mg manganese, 160 mg potassium, 1.9 mcg selenium, 350 mg sodium, and .27 mg zinc

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute).  She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention.  To learn more, click here.]