I bet I eat Mexican with B at least once a week sometimes twice. I’m not kidding, it can get out of hand. After a long week of over indulging ( I made a homemade mac n cheese at 1:30 a.m. Friday night as a snack. Oops :0 ) Anyways, I thought ground turkey taco salad would be a better option than the usually el porton easy Sunday supper. At home, mom and I will mix up our own taco packet, here in Memphis my spice cabinet is more sparse than I care to share ;( I opted instead for an organic taco packet, I hear the name brand contains an awful list of additives and preservatives.
For the tomato, corn avocado salsa:
1 ripe tomato, dices
2 avocados, diced
1 ear corn
Grill or bake corn until tender, remove kernels and set aside, dice tomatoes and avocado. To make vinaigrette for salsa combine 1 T lemon with 1 tsp minced garlic, kosher salt and cracked pepper, whisk in 3 T oil. Combine ingredients and let sit until service.
What you need:
1 lb ground turkey
Organic taco season
Sautée onion unit translucent, brown meat add seasoning, cover with water reduce till cooked though.
I like to have my taco’s on a bed of crisp salad greens, which I ended up spilling after supper. The entire salad spinner knocked over. I was not happy about losing my weeks worth of salad to the kitchen floor. Oh well it gives me an excuse to head to whole foods.
P.S- I am in the process of making homemade chicken stock. I’ve got finals tomorrow and thought I would practice butchering a chicken. I’ll post the recipe tonight. It’s always nice to have some homemade chicken stock in the kitchen.