Allergy Free Turkey Tacos photo credit ©2011 by Heidi Bayer All Rights Reserved
**edited on 5/7 – #FAAW This post also appears as a ‘recipe’ on Cybele Pascal’s blog here**
I asked our daughter this afternoon what she wanted for lunch, and she said TACOS! Tacos for lunch AND dinner! Allergy Free Tacos are to our family what hamburgers and pizza are to most others – I’ve been meaning to post this recipe for a while now and I believe I’ve finally perfected it, so without delay…
disclaimer: I’ve listed the brands that we use and are OK for us, they won’t be alright for all allergic people, due diligence is required such as calling the company to check for other allergens outside of the top 8.
ALLERGY FREE TURKEY TACOS
by Heidi Bayer ©2011
1 Package Shady Brook Farms Ground Turkey (97% fat free)
1 TBSP Chili Adobo Spice
1 1/2 tsp Cumin Seed
1 tsp Ground Cumin
1/4 tsp Ground Coriander
1 tsp Regular Chili Powder
1 Dash Hot Smoked Spanish Paprika
1 TBSP Canola Oil
Salt
Pepper
1/2 Cup Pacific Organic Low Salt Chicken Broth
1 Cup pureed Muir Glen Organic Roasted Tomatoes
1 Package Garden of Eaten Corn Taco Shells
1/2 Cup Chopped Tomato
1/4 Cup Chopped Onion
1 Cup chopped Lettuce (we use Romaine)
1/4 Cup Chopped Cilantro
Taco Sauce or Salsa
I learned this trick from Rick Bayless (Thanks Rick! And BTW his book MEXICAN EVERYDAY is reviewed on this blog as a book I can’t live without!) – place the Adobo chili powder and the Cumin Seeds in a regular pan without oil. Turn the heat on medium – low, stirring constantly with a wooden spoon, until you begin to smell the flavor of the cumin seeds. Working quickly, (this is my add to Rick’s technique) add 1 Tbsp canola oil and stir the spices into a paste, then add the Turkey and brown. Halfway through the browning process, add salt, cumin powder, corriander powder and hot smoked paprika. Continue to brown the turkey until it is a nice dark color and looks well done.
While the turkey is browning, puree the roasted tomatoes, and add 1 cup to the cooked meat mixture, along with 1/2 cup of the chicken broth. Stir well, and bring to a boil. Place the pan on simmer for 20 minutes. If the meat mixture gets too dry, add more water or broth. The mixture will thicken. Taste for flavorings and adjust as necessary.
Turn the oven to 350 degrees and warm up the taco shells for 5 minutes
Place the meat filling in the taco shells and serve with plenty of onion, tomato, cilantro and lettuce.
Happy Allergy Free Turkey Taco Eating!
This sounds great. I am going to make these soon. We love tacos at our house. I also love using smoked paprika. Yum.
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Thank you Cybele for featuring the Allergy Free Turkey Taco recipe this week!