Turkey Taco Boats
This Turkey Taco Boats has all of the flavors of a taco but is served in lettuce cups for a much lighter dish. If your kids miss the crunch of the taco shells, simply crumble some tortilla chips over their portions.
PREP: 5 MINS
COOK: 20–25 MINS
- low-calorie cooking spray
- 1 cup (115g) frozen chopped onions
- 2 tsp frozen chopped garlic
- 500g lean turkey mince
- ½ tsp chipotle paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1 red pepper, deseeded and finely chopped
- 1 green pepper, deseeded and finely chopped
- 2 tbsp tomato purée
- 1 cup (240ml low-sodium chicken stock
- 8 romaine lettuce leaves, to serve
How To Make Turkey Taco Boats
Lighter Serve: Top with a sprinkling of low-fat, pre-grated cheese
Family Serve: Top with grated cheese, sour cream, and crumbled tortilla chips
- Spray a large, deep-sided frying pan with low-calorie cooking spray and place over medium heat. Add the onions and garlic and cook, stirring continuously, for 2–3 minutes, until soft.
- Add the turkey mince, breaking it up with a wooden spoon, and cook, stirring regularly, until browned.
- Add the chipotle paste, paprika, ground cumin, chopped peppers, and tomato purée and stir to combine.
- Pour in the chicken stock and stir Bring the mixture to a boil, then reduce the heat to a gentle simmer and leave to cook, stirring occasionally, for 15 minutes, until the meat and peppers are tender. Remove the pan from the heat.
Make it Veggie!
For a veggie twist on this dish, swap the turkey mince with fresh or frozen plant-based mince and cook the taco filling in the same way. Plant-based mince tends to cook quicker than meat, so adjust the cooking time according to packet instructions.
Divide the romaine lettuce leaves between 4 plates, then divide the turkey mixture between the leaves, using them as boats to hold the filling. Add your choice of toppings and serve.
Leave the taco filling mixture to cool to room temperature, then transfer to a large, labeled freezer bag and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
This can be defrosted in the fridge overnight and then reheated in a pan until piping hot, or cooked from frozen. If cooking from frozen, tip the frozen taco mixture into a large pan, cover it with a lid, and place over low heat. Cook the mixture, breaking it up with a wooden spoon as the mixture defrosts until it is fully defrosted and piping hot.