Ingredients
- 2 Tbsp olive oil
- 2 cloves garlic chopped
- 1 jalapeno pepper, stemmed, seeded and minced
- 1 1/2 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 10 oz can diced tomatoes with green chiles
- 1 lb ground turkey
- 1/3 cup chicken broth
- 1/4 cup cilantro leaves chopped
- 10 crispy taco shells
- 2 cups lettuce thinly sliced
- 1 large avocado, peeled, pitted, and diced
- 1 1/2 cups shredded Monterrey Jack cheese
- Sour cream, for garnish (optional)
Instructions
- Put the oil, garlic, jalapeno, and spices in a medium skillet and cook over medium to medium-low heat, stirring occasionally until peppers are tender, about 5 minutes.
- Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes.
- Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 10 minutes.
- Stir in cilantro and season with salt and pepper, to taste.
- To assemble tacos spoon in turkey mixture, and top with lettuce, avocado, sour cream, and cheese.
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