Prep time: 30 minutes
Cook time: 40 minutes
1 pound ground turkey (or vegetarian meat substitute)
1 medium onion
1½ cups grated sweet potato
1 can diced tomatoes
1 tomato, chopped
2 tablespoons vegetable oil
1 teaspoon garlic powder (or 4 cloves fresh garlic)
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Optional: dried cilantro
Shredded red cabbage
Salsa or hot sauce
- Thaw the turkey (or veggie “meat”) by putting the package in a bowl of cold water for 1 hour. Make sure the package is completely under the water and change the water after 30 minutes.
- After the meat has been thawing for 30 minutes:
·Chop the onion
·Rinse and peel sweet potato and shred with a grater
·Open the can of diced tomatoes
·Measure all the spices
·Rinse and shred the lettuce
·Rinse, core and chop the tomato
- In a large pot or frying pan, heat the oil over medium-high heat. Cook the onions until translucent—about 5 minutes.
- Add the meat and break it up into small chunks. Then, add all the spices and mix well.
- Cook until the meat is browned.
- Mix in sweet potato and canned tomatoes. If using the veggie “meat” add ½ cup of water.
- Reduce heat to medium and cook with a lid on the pot until the mixture is thick and the sweet potato pieces are soft – about 20 minutes. Stir occasionally to keep the mixture from sticking to the pan. If it is too “soupy”, cook with the lid off. If it is too dry, add water.
- Heat a small frying pan for warming the tortillas. When the pan is hot, warm each tortilla for about 1 minute on each side. No oil is needed.
- Add cooked meat mixture to each taco shell. Top each with cheese, shredded lettuce, fresh tomato, and anything else you like.
SPECIAL CARROT TIPS
• Cauliflower, tofu, or any beans could be used instead of meat.
• Serve leftovers as a taco salad – base of lettuce, top with meat, cheese, and fresh tomato. Add tortilla chip pieces for texture.
• Make your own tortilla chips with leftover tortillas. Cut the tortillas into wedges, coat with a bit of oil, spread out on a cookie sheet and bake at 350° until crispy (about 15 minutes).
Eat leftovers within 3 or 4 days or freeze in individual portions for 2 to 3 months.