Healthy Tacos

Course: Main Dish

Cooking With Co-Op Basics:Lentil & Turkey Tacos

Serves 4 with 4 Tacos Per Person

Gluten Free

Taco Dinner

This recipe was created for my June 2017 Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested. 

Ingredients:

  • 1 Tbsp vegetable oil

  • 1/2 Package Ferndale Turkey $1.75*

  • 1/4 of one small sweet onion $.25

  • 2Tbsp Bulk Taco Seasoning $1*

  • 1 Cup (.7lb) Bulk Green Lentils $.87*

  • 1 1/2 Cup Water

  • 1/2 bag Sno-Pak Spinach $1.30*

  • 1/2 bag Baby Carrots $.90*

  • 1Tsp Bulk Granulated Garlic $.15*

  • 1/4 cup Salsa Recipe $.75

  • 1/2 Family Pack of 32 La Perla Tortillas $.84 (4 tortillas per person)

*Indicates Co-Op Basics Item

To Garnish:
3/4 cup of Adaptable Salsa Recipe $1.10
1/2 Bunch Cilantro + 1/4 onion OR 1/3 package Taylor Organic Romaine Heart* Chopped Finely $1.25 depending on American or Mexican Style

Preparation:

  1. Slice onion and carrots into bite sized pieces. Set aside.

  2. Heat oil over medium heat in a large frying pan or sauce pan (you want a lot of surface area so the bigger the better). Add turkey and save the rest for another recipe (pasta, grain bowls, etc). When turkey begins to brown, add the onions and carrots and taco seasoning. Stir frequently to prevent spices burning onto bottom of pan.

  3. When turkey is browned, add lentils, water, garlic and salsa. Stir to remove any seasoning from bottom of pan. Cover and reduce heat to low.

  4. Cook turkey and lentil mixture 20 minutes, stirring occasionally. Add spinach and stir to incorporate. Add another 1/4 cup water if lentils are still hard and most of the water is absorbed.

  5. Meanwhile prepare toppings: Rinse cilantro and remove most of the stems (some are ok). Chop 1/4 onion into small pieces and combine with cilantro. Cut together several times to incorporate and make pieces smaller. Or Rinse and finely chop romaine lettuce for topping tacos.

  6. When lentils are soft, take off lid and continue cooking on low until all water is absorbed. Turn off heat to keep warm. Warm tortillas, add desired amount of filling, top with a bit of salsa, cilantro/onion mix or romaine lettuce and add jalapeno seeds for heat if desired. Any remaining filling can be used for chili, soups, stews, and grain bowls.

Warming Tortillas:

The Kitchn has a great post about the various ways to warm tortillas I've summarized below:

    • In the Microwave - Working in batches, put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through.

    • In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each at the same.

      • On the Stove-Top - Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs!

• If your tortillas are a few days old, brush them with a little water before cooking them (using any of the methods).
• Keep tortillas warm by covering them with a slightly dampened, clean towel.
• For crispy tortillas, warm the tortillas in a skillet on the stove top and melt a little butter in the pan before adding the tortillas.