Recipes
Turkey and Vegetable Stir-Fry Tacos
4 servings
25 minutes total
Shopping list
Ingredients
- 2 cups angel hair coleslaw
- ¼ cup sliced fresh green onions
- 1 tablespoon sriracha sauce (+ more, optional for serving)
- 3 tablespoons seasoned rice vinegar, divided
- 8 small, thin corn tortillas
- Cooking spray
- 1 lb ground turkey
- 1 tablespoon canola oil
- 1 (16 oz) package fresh stir-fry vegetables
- 3 tablespoons hoisin sauce
Steps
- Place in large bowl: coleslaw, green onions, sriracha sauce, and 2 tablespoons vinegar; toss to coat, then set aside. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat tortillas with spray; cook 1 minute on each side, then set aside.
- Place turkey in pan. Brown 4–5 minutes, stirring to crumble meat, until no pink remains and turkey is 165°F; remove from pan. Place oil and stir-fry vegetables in pan; cook and stir 2–3 minutes until vegetables are tender.
- Return turkey to pan. Stir in hoisin sauce and remaining 1 tablespoon vinegar. Divide mixture among tortillas; top with slaw and additional sriracha sauce, if using. Serve.
Amount per ¼ recipe serving: Calories 360, Total Fat 14g, Sat Fat 3g, Trans Fat 0g, Chol 75mg, Sodium 600mg, Total Carb 34g, Fiber 6g, Total Sugar 10g, (Incl. 6g Added Sugars), Protein 23g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 10%