This Simple Cooking with Heart Latin recipe features fruits and veggies as well as a variety of flavorful spices served with whole-grain corn tortillas.
Nutrition Facts
Turkey Picadillo
Calories
Protein
Fiber
Cost Per Serving
Nutrition Facts
| Calories | 441 | |
|---|---|---|
| Total Fat | 8.1 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.3 g | |
| Monounsaturated Fat | 4.2 g | |
| Cholesterol | 74 mg | |
| Sodium | 419 mg | |
| Total Carbohydrate | 59 g | |
| Dietary Fiber | 9 g | |
| Sugars | 29 g | |
| Protein | 36 g | |
Dietary Exchanges
2 vegetable, 1 1/2 starch, 3 1/2 lean meat
Ingredients
Servings 4
-
1 lb. ground turkey -
1 Tbsp. olive oil -
2 medium onion (cut into 1/2-inch pieces) -
1/2 cup seedless raisins (drained, soaked in water) -
2 small unpeeled apples (cored, cut into 1/2-inch pieces) -
1 can pickeled jalapeño pepper (finely chopped) -
1/2 tsp. ground cinnamon -
1/4 tsp. ground cumin -
1/4 tsp. ground cloves -
10 pimento olives (left whole, drained) -
1/4 small cabbage, about 2 cups, cut into 1/4-inch-wide strips -
1 tomato, cut into half-inch, diced OR -
1/2 small canned, no-salt-added, or, low-sodium, diced tomatoes -
4 Tbsp. fresh cilantro (chopped) -
2 oz. low-fat, shredded jack cheese, about 1/2 cup -
8 corn tortillas, warmed on grill, in oven or in microwave -
1/2 cup almonds (slivered, optional)
Directions
Tip: Click on step to mark as complete.
-
Sautee the ground turkey in a skillet on medium heat until brown, drain the fat and discard. -
Let everyone build their own tacos by adding the tomato, cabbage, cilantro, cheese and onion. -
Add the olive oil to the same skillet then add soaked raisins, cut apples, finely chopped pickled jalapeño pepper, cinnamon, cumin, cloves, olives, half of the chopped onions, and if using, chopped almonds. -
Reduce heat to low, cover and cook for 25 minutes, then remove from heat. -
While the picadillo is cooking, put the other half of the chopped onion in a small bowl or cup to use as garnish for your tacos -
Cut up the tomato and put it in another small bowl. -
Put the chopped cabbage, cilantro and shredded cheese into individual bowls. -
When the picadillo is ready, transfer it to a serving bowl. -
Serve with warm tortillas. You can use fresh or frozen corn tortillas, wrapping them in a kitchen towel and microwaving them or heating them one at a time on a dry skillet. -
Keep tortillas warm and soft by wrapping them in a kitchen towel and taking them out one at a time as needed.
Keep it Healthy: Serve this dish with brown rice instead of tortillas. Also, add chopped red or green peppers to add extra veggies.
Tip: You can always make extra picadillo and freeze it for a future meal. Then you can thaw and reheat and serve with warm tortillas and the other garnishes.
