For the tacos:
1 tsp canola oil
1 medium onion, minced
2 tbsp chili powder
3 garlic cloves, minced
1 tsp dried oregano
2 tsp tomato paste
1 1/4 lbs (20 oz) ground turkey (not 99% fat-free)
1/2 cup canned tomato sauce
1/2 cup low-sodium chicken broth
2 tsp cider vinegar
1 tsp light brown sugar
Kosher salt and freshly ground black pepper
8 corn tortilla shells
Shredded Monterey Jack or cheddar cheese
Chopped red onion
In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add the onion
and cook until softened, about 5 minutes. Add the chili powder,
and tomato paste and stir for 30 to 60 seconds, until the tomato paste is evenly distributed.
Add the turkey and cook for 3-5 minutes, breaking up the turkey with a wooden spoon into smaller pieces as it cooks; the turkey should be cooked through but still slightly pink.
Stir in the tomato sauce,
and brown sugar
and bring the mixture to a simmer;
simmer until thickened, about 4 minutes. Season with salt and pepper before serving hot in taco shells. Garnish as desired.
and then the next day for lunch I made a taco salad with Lettuce, the taco meat, cheese, tomatoes and Jalapenos – DELICIOUS!