Tuesday, July 21, 2009

Chicken and Turkey Tacos in Ezekiel Wraps

Toppings: (adjust portions to your taste)
10 cremini mushrooms
2 tbsp butter
pinch of salt and pepper
Diced tomato
Lettuce (I use romaine hearts for the crunch)
Sour cream
Shredded mozzarella

The Recipe: Chicken and Turkey Tacos on Ezekiel Wraps

1 1/2 pds of dark ground chicken
1 1/2 pds of dark ground turkey
you can substitute beef if desired
1 tbsp chili powder
1 tbsp paprika
1 1/2 tbsp cumin
1 tsp cayenne
3 tbsp Oil (I prefer coconut oil)
2 tsp sea salt
2 tsp worcestershire sauce
2 tbsp corn starch
1/4 cup chopped parsley
Your choice of shells

Heat a large pan or skillet to medium-high heat and add all the spices and oil, stir consistently for about 30 seconds to a minute, ensuring the spices do not burn. Add the meat and salt and raise heat to high, continue stirring to sear all the meat. After the majority of meat is seared, about 3-4 minutes, add the worcestershire sauce and continue stirring frequently. After all the meat is browned, add in the corn starch and stir. Reduce the heat to low and allow to simmer for about 5 minutes.

Slice the mushrooms and cook in pan on high heat with butter, salt and pepper until all liquid is reduced. stirring frequently.

Fill shells with meat, mushrooms, tomatoes and cheese. Fold shells closed (if using soft shells). Place on a cookie sheet and put in oven for about 2-3 minutes until the cheese is melted. Remove from oven and add greens and sour cream. Enjoy!

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