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​Turkey Tempeh Tacos with Red Cabbage Vinegar Slaw

1/28/2021

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Print Recipe
​**Makes 4 servings
INGREDIENTS:
  • Taco Filling
  • 1 lb lean ground turkey meat (93/7)
  • 8 oz block tempeh
  • 1 c diced onion
  • 1 c diced bell pepper 
  • 1 tbsp chili powder
  • 1 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp onion powder
  • ¼ tsp Kosher salt
  • ¼ tsp ground black pepper
  • ¼ red pepper flakes
  • 2 tsp corn starch
  • ⅓ c water
  • Cabbage Slaw
  • 1 lb thinly sliced or shredded cabbage
  • ½ c shredded/julienned carrots
  • ¼ c thinly sliced red onion
  • 1/2 large bunch of cilantro, finely chopped
  • ¼ red wine vinegar
  • ½ tsp Kosher salt
  • 2 tbsp olive oil
  • Garnishes/Accompaniments:
  • Taco shells
  • Sliced avocado
  • Grated sharp cheddar cheese (up to 1 oz)
  • Lowfat Greek yogurt (up to 2 tbsp)
  • Pico de gallo OR just diced tomatoes- load up!

DIRECTIONS:
  1. Heat oil in a large saute pan on med-high heat. Brown the meat and tempeh, cooking for ~5 mins.
  2. While you are cooking taco mix combine all spices in a bowl and mix thoroughly.
  3. Lower heat to medium and add diced onion and pepper. Saute stirring often until onions are translucent, ~4 minutes. Add spice blend and water. Stir thoroughly and warm for 1 more minute, allowing the taco mix to thicken. 
  4. Divide mix into quarters (eyeball it!) and spoon into hard taco shells (2 each per svg). 
Toppings:
**Choose either avocado OR cheese (aka pick your fat; 2 oz cheese or ¼ ea avocado)
Serve with 1.5 c vinegar slaw.

Nutrition Facts (PER 12 OZ SERVING):
CALORIES: 355
FAT: 8g
CARBS: 47g
PROTEIN: 23g
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    Author

    Lia is a Registered Dietitian who brings her experience as a professional chef to make good nutrition solutions easy to her clients. 

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  • Home
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  • Recipes
  • Services and Rates
    • New! Virtual Services/Rates
    • Sports and Peformance
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    • Pediatric and Family Wellness
    • Nutrition Counseling for Longevity
  • Contact