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in Crisp Shells
Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 2
Preparation time: about 20 minutes
1 cup turkey meat, dark and white pieces about 1/2 inch by 2 inches
4 corn taco shells such as Old El Paso
1 cup salad, chopped
1/2 cup green beans, cooked and diced
1/4 cup whole cranberry relish, mixed with 1 teaspoon chili powder
1/4 cup no-fat sour cream
1 tablespoon scallions chopped
4 slices avocado or 4 tablespoons guacamole
1/4 cup jack cheese, low-fat
Cut the leftover turkey meat into strips, dice the green beans, mix the cranberry relish with chili powder, chop the salad and scallions. Slice the avocado and lime. If using guacamole it is best to buy pre-made frozen from your grocers freezer case, or make your own.
Warm the taco shells in an oven as directed on the package then fill equally with salad greens, turkey and green beans. Top with no-fat sour cream, avocado slices/guacamole, seasoned cranberry relish, chopped scallions and low fat Jack cheese.
The warm shell and chilled ingredients make for a light dinner or after holiday evening snack!