½ medium sweet white or yellow onion, diced
1¼ pounds 93 percent lean-ground turkey meat
2 tablespoons chopped fresh cilantro
1 teaspoon whole cumin seeds
1 teaspoon garlic powder
¾ teaspoon chili powder
½ teaspoon paprika
½ teaspoon sea salt
1 dash ground black pepper
4 ounces canned red kidney beans, drained
4 ounces canned white cannellini beans, drained
4 ounces canned black beans, drained
Olive oil spray OR nonstick cooking spray
6 100 percent whole-wheat tortillas (6-inch)
Salsa, for serving
Low-fat guacamole, for serving on the side
Low-fat sour cream, for serving on the side
Low-fat cheddar cheese, for serving on the side
Other desired taco toppings, for serving on the side
Heat oven to 400 degrees.
Coat a saute pan with olive oil spray or nonstick spray. Set over medium-high heat on the stovetop.
When the pan is well heated, add the onion and saute, stirring occasionally, for about 10-15 minutes, or until tender, browned and caramelized.
While the onion cooks, prepare the spice mixture. In a small bowl, combine the cilantro, cumin, garlic powder, chili powder, paprika, salt, and pepper.
If necessary, apply more olive oil spray to the pan. Add the turkey and spice mixture to the pan, still set over medium-high heat, breaking the turkey into small chunks with the side of a wooden spoon or heatproof spatula. Stir to evenly distribute the spice mixture throughout the meat. Cook for roughly 10 minutes, or until the turkey is completely browned and there is no longer any pinkness in the meat.
While the turkey cooks, place the tortillas on a dry, ungreased baking sheet. Bake for about 5 minutes. When lightly browned, remove from oven and immediately, while still hot (use caution so as not to burn hands), cut each tortilla from the center to the edge and fold each tortilla into a cone shape and place in a cone-shaped mold or serving dish. Lightly placing the tortillas in a short plastic cup or glass with a circular rim will also produce the desired shape. Do not press or force the tortilla in deeply -- allow it to rest on the rim of the cup or glass so as to prevent tearing. The tortilla will cool and solidify slightly into the cone shape. After 5-10 minutes, carefully remove tortillas from cans and set aside.
Carefully fold the beans into the cooked turkey, so as not to break or mash them. Cook 1 to 2 minutes more in order to heat the beans through. Spoon about ½ cup of the turkey mixture (the filling) into each taco shell. Serve with salsa, guacamole, sour cream, cheddar cheese, and other desired toppings (all on the side), allowing guests to garnish their own taco(s).
Reed Alexander, KewlBites.com