They may call it taco Tuesday but as far as I’m concerned, it should be taco day every day. Which is I’m thrilled about today’s recipe for veggie-loaded turkey tacos, for week 7 of our meal prep challenge.

These tacos are a true fiesta for the tastebuds and pack a nutritional punch, too: the protein-rich filling is loaded shredded vegetables, topped with creamy avocado and all wrapped-up in a crisp leaf of lettuce.

Plus, this recipe can be entirely prepare ahead of time and assembled during the week for a seamless weeknight dinner.  So be sure not to miss it on Sunday’s menu as part of your #mealprepchallenge.

 

 

 

 

 

Veggie-loaded turkey tacos

Serves 4

Ingredients 

• 1 pound ground turkey
• 2 teaspoons avocado oil
• 1 diced onion
• 1 jalapeno pepper, diced
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 2 teaspoons chili oil
• 1 cup tomato purée
• 2 grated carrots (about 1 cup)
• 1 zucchini, grated and excess liquid drained
• 1 teaspoon coarse salt

To build your tacos:

• Tortillas or Iceberg lettuce, leaves torn off
• Shredded cheddar cheese
• Sliced avocado
• Plain greek yogurt

Method 

1. In a skillet over medium heat, cook the turkey until browned. Transfer to a plate.
2. Heat the avocado oil over medium heat and add onion, jalapeno, cumin, chili powder and sauté 3 minutes.

3. Add the tomato purée, carrots, grated zucchini, turkey and salt and simmer for 20 minutes.
4. Serve immediately with your favourite toppings or store up to 4 days in the refrigerator.