Try this healthy, lighter version of a Mexican classic that the whole family will love!
3 tbsp. olive oil
1 lb. ground turkey
1 onion, thinly sliced
2 jalapeno chiles, stemmed, seeded and finely chopped
salt and pepper
2 avocados, cubed
¼ cup fresh lime juice (about 1 ½ limes)
8 oz. finely sliced mushrooms
3 cloves garlic
8 small whole wheat tortillas
In a skillet, heat 2 tbsp. olive oil over medium-high heat. Add the ground turkey, half of the onion, and then jalapenos; season with salt and pepper. Cook until the turkey is browned and the onion softened (about 7-10 minutes). Transfer to a bowl. In another bowl, mix the remaining onion, avocados, and lime juice and season with salt and pepper.
In the skillet, heat the remaining 1 tbsp. of olive oil over medium heat. Add the mushrooms and garlic, season with salt and pepper, and cook until golden (about 7-9 minutes). Stir into the beef mixture and cover with foil to keep warm. Wipe out the skillet and return to medium heat; toast each tortilla and then stuff with the beef mixture and avocado salad.
Source: Rachel Ray Magazine