|6 pieces piece||Spring Onions Spring Onion|
|1 large large||Onions Onion|
|peeled and diced|
|1 pieces piece||Red Pepper Red Pepper|
|deseeded and diced|
|2 cloves clove||Garlic Garlic|
|peeled and crushed|
|1 tsp tsp||Chilli Flakes Chilli Flakes|
|4 tbsp tbsp||Tomato Puree Tomato Puree|
|800 g g||Turkey Mince Turkey Mince|
|1200 g g||Chopped Tomatoes Chopped Tomatoes|
|(3 x 400g tins)|
|400 g g||Kidney Beans Kidney Beans|
|2 tsp tsp||Ground Cumin Ground Cumin|
|200 g g||Corn Corn|
Turkey Chilli Tacos
by David Gillick
Sauté the spring onions and onions with the peppers for 3 minutes. Then add in the garlic, chilli flakes, tomato puree along with the turkey mince. Cook and stir for 2/3 minutes and add in the tinned tomatoes, kidney beans and cumin powder. Stir well to combine.
Cook on low to medium heat for minimum of 30 minutes, longer if you have the time, the longer the better for flavour. With 10 minutes to go add the frozen sweetcorn.
When ready to serve, season and if you wish, add a little sweet chilli sauce to taste.
Layer up on the small tortillas with some cooked brown rice, grated cheese, low-fat crème fraîche, smashed avocado and crisp lettuce.
Sweet Chilli sauce to taste
Low-fat crème fraîche