1 lb ground turkey
1 cup chicken broth
1 tbs chili powder
1 tbs coriander
1 tbs cumin
2 tsp paprika
1 1/2 tsp seasoned salt
1/2 tsp pepper
1/8 cup hot sauce
extra virgin olive oil
10-12 hard tacos
10-12 soft tacos
2 cups shredded lettuce or fresh spinach
1 cup diced tomatoes
3/4 cup shredded cheddar cheese
1/4 ripe avocado
3 tbs ranch dressing
2 tsp hot sauce
1 tsp lime juice
-over medium heat, add about 1 tbs olive oil, and brown turkey meat
-add additional ingredients, stir to coat, and cook on medium-low heat until liquid is reduced and thick
-mash the avocado until smooth
-add additional ingredients and stir until smooth
-keep tacos warm in a 200 degree oven until ready to eat
-place about a tsp or 2 of ranch sauce on the soft taco as 'glue'
-take the hard taco, place in the middle of the soft taco, and cover the hard taco with the soft taco
-fill the taco with meat and toppings, drizzle on additional ranch sauce
This is a homemade version of a Taco Bell's 'cheesy gordita crunch'- only WAY better, and WAY healthier!
TIPS and ADAPTATIONS:
-Use regular refried beans or refried black beans as the 'glue' between the tacos.
-You can use only a soft or only a hard taco instead of both, but the soft taco outside creates great texture, and helps keep the hard taco shell from breaking and making a mess!
-Skip the carbs: use 1 hard shell taco and line the inside with a large piece of iceburg or romain lettuce- perfect juice and filling catcher!
-Use whatever toppings you like on a taco: black olives, rice, guacamole...
-You can use ground beef or chicken instead of the turkey, or try it with shrimp or flank steak too!
-Don't have an avocado and/or lime juice? Just make the ranch sauce without it- still delicious!
-Skip all the hot sauce if you'd like to make it less spicy.
-Make it ahead of time! You can cook and season the meat and cut the lettuce and tomatoes up to a day in advance. You can make the sauce in advance too, but hold off adding the avocado until close to eating time; it may brown in the sauce.
-Try mixing in some frozen (or fresh, if you have it!) corn kernels (about 1/2 cup) into the meat mixture for added texture and vitamins.