Turkey Tacos & Riesling

As much as I love to cook, weekday meal preparation has become less enjoyable and more like a chore. During the week, we aim to eat healthy and save our carb laden meals topped with a pound of cheese for the weekend. Here's a twist on traditional tacos using turkey, a lean meat and a healthier option than traditional beef. We like things spicy so we add a kick with a mix of cayenne pepper and red pepper flakes (up the recipe to 1/4 tsp cayenne pepper to make your tacos extra spicy). This dish pairs nicely with a semi-sweet to semi-dry riesling that will help cool your palate.

Turkey Tacos

Ingredients:

Turkey

1 lb turkey

1/8 tsp cayenne pepper

1/8 tsp ground black pepper

1/8 tsp paprika

1/4 tsp onion power

1/4 tsp garlic powder

2-3 shakes of red pepper

Rice

1 box instant brown rice

1 tsp dried cilantro (optional for rice)

1 tsp lime juice (optional for rice)

Taco Filling

1 can black beans

1 can pinot beans

1 can of corn

12 pack Ortega Whole Wheat

1 avocado (optional for taco topping)

8 oz light sour cream (optional for taco topping)

8 oz low moisture shredded cheese (optional for taco topping)

1 box Ortega Whole Grain Taco Shells

Instructions:

In a medium mixing bowl combine dry spices and ground turkey. Add the mixture to a medium sized frying pan and cook over medium heat until fully cooked. Turkey in any form needs to be cooked to an internal temperature of 165 degrees Fahrenheit and juices will run clear.

While the turkey cooks, prepare instant brown rice according to the instructions on the box. Add a tsp of lime juice and dried cilantro into the water before boiling to add some much needed flavor to the rice.

Continue to prepare the taco filling by draining and rinsing the black beans, pinto beans, and corn in a strainer. Once the turkey is fully cooked, add this mixture to the frying pan and cook over low heat until the rice is done cooking.

Place the rice in the bottom of your shell and top with your meat mixture. Add a few slices of avocado, light sour cream, and low moisture shredded mozzarella cheese.

Serving Size: 10-12 tacos

Wine Pairing: Joseph Handler Riesling, found at Trader Joe's for under $6. If you're feeling adventurous, try pairing this dish with a carmenere such as Root 1 Carmenere. The intense flavors of a carmenere will compliment the spicy tacos.

Tip: Use leftover turkey from Thanksgiving for this recipe and simply reheat the meat.

Enjoy!

Leanne

By Tannins and Tatas
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