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3-1/2 ounces extra lean ground turkey
1 teaspoon extra virgin olive oil
1 small blue corn tortilla
1/2 cup yellow onion, diced
1/2 fresh jalapeno pepper, seeded and diced
2 scallions, green and white parts, sliced
1/4 medium avocado, sliced in four thin slices
2 Tablespoons 0% fat free plain Greek yogurt
Chipotle hot sauce
1 medium tomato, diced
2 tablespoons lime juice
Cilantro, 1 tablespoon chopped, 2 sprigs for garnish
Put 1 teaspoon olive oil in a non stick saute pan over medium high heat. Saute 1/4 cup of the diced onions. Add turkey and brown. Add half the amount of chopped jalapeno to skillet. Add 1/2 juiced lime. Drain and cover keep warm.
Add tortilla to a dry skillet and toast on both sides until somewhat crunchy. Cut into triangles before it cools completely.
Pico de Gallo:
In a bowl add diced tomato, 3/4 of the sliced scallions, remainder of onion, jalapeno, lime juice and chopped cilantro. Mix well. Chill for 5 minutes.
Place yogurt in a small bowl and add chipotle hot sauce to taste. Place the turkey mixture in center of plate. Top with Pico de gallo, 1/2 the yogurt sauce, scallions and sprigs of cilantro. Surround mixture with 4 thin avocado slices. Place the 4 blue corn triangles around the turkey. Top triangles with remainder of yogurt sauce.
Nutritional information (per serving):
Fat calories 120
Total fat 13 grams
Saturated fat 1.5 grams
Cholesterol 40 milligrams
Sodium 70 milligrams
Total carbohydrates 34 grams
Fiber 6 grams
Sugars 9 grams
Protein 30 grams
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