2 heads Tanimura & Antle Artisan Romaine
1 tbsp olive oil
¾ cup chopped yellow onion
1 lb 95 percent lean ground turkey
2 cloves garlic
Salt and freshly ground black pepper
1 tbsp chili powder (recommended 2 tsp regular chili powder and 1 tsp ancho chili powder)
1 tsp ground cumin
½ tsp paprika
½ cup tomato sauce
½ cup low-sodium chicken broth
Crumbled cotija cheese, pico de gallo, diced red onion, diced avocado or guacamole, chopped cilantro, sour cream
1 Heat olive oil in a non-stick skillet over medium-high heat. Add onion and sauté 2 minutes. Add turkey and garlic, season with salt and pepper, and cook. Toss and break up turkey occasionally until cooked through, about 5 minutes. Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Add salt and pepper to taste.
2 Chop toppings to desired size.
3 To prep Artisan Romaine, chop off root end of romaine, as close to end as possible. Separate leaves. For an extra crispy crunch, chill washed Artisan Romaine leaves in the refrigerator for 30 minutes before assembling.
4 Assemble taco cups. Place two closely sized artisan romaine leaves on top of each other, top with ground turkey mixture and toppings of your choice.
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