In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I’ve also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. —Helen Glazier, Seattle
Turkey Mole Tacos
Can you freeze Turkey Mole Tacos?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Turkey Mole Tacos
Prep Time
25 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1-1/4 pounds lean ground turkey
- 1 celery rib, chopped
- 4 green onions, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
- 2 ounces 53% cacao dark baking chocolate, chopped
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup lightly salted mixed nuts, coarsely chopped
- 12 corn tortillas (6 inches), warmed
Directions
- In a large skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
- Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla.
Nutrition Facts
2 tacos: 369 calories, 15g fat (5g saturated fat), 75mg cholesterol, 612mg sodium, 37g carbohydrate (8g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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