Ingredients

2 Tablespoons olive oil

1 medium yellow onion, chopped

1 ‐ 8 ounce Russet potato peeled and

cut into small dice

1 teaspoons kosher salt

1 ½ pounds lean ground turkey (for

two meals)

4 garlic cloves, minced or pressed

2 teaspoons dried oregano

1 Tablespoon ground cumin

¼ cup tomato paste (4 ounces)

2 teaspoons paprika

Pinch of cayenne pepper

1 teaspoon black pepper

Preparation

  1. Heat a large, non‐stick sauté pan over medium/high heat; add in oil, and once hot, add onion and potatoes. Stir onions with a sprinkle of salt and sauté until soft and translucent, 2‐3 minutes.
  2. Add in turkey meat, garlic, oregano, cumin, tomato paste, paprika, cayenne pepper & black pepper ‐ stir to combine. Sauté over medium heat until meat is browned and cooked through, 7‐10 minutes. Reserve ¼ of the taco meat for Meal #3. Store cooled meat in a Ziploc or airtight container.
  3. Warm tortillas on the stovetop over a low, open flame or wrap in a damp towel and microwave for 15‐20 seconds.
  4. Serve 2 tacos per person filled with ¼ cup of taco meat, lettuce, tomatoes. Garnish with a sprinkle of cheese and a teaspoon of sour cream or Greek yogurt