Here’s a great way to get your Mexican on while staying utterly healthy at the same time. This delicious Turkey Taco Bowl combines all the great flavours of Mexico into a quick and tasty meal that can be either lunch or dinner.
Preparation time: 20 mins | Cook time: 10-15 mins | Serves: 4
INGREDIENTS:
- Half a head of Iceberg lettuce, shredded
- 1 x 400 ml can of 4-bean mix
- 650 gms Turkey breast fillets
- 1 x sachet of Frijita mix
- 2 x microwaveable brown rice
- 1 x avocado
- ½ sachet of guacamole mix
- 1 x small can of corn kernels
- ½ red onion, chopped
- ½ red chilli, chopped
- ½ Lebanese cucumber, chopped
- 3 tomatoes, cut into wedges
- ½ bunch coriander
- 2 x tbs lemon juice
- Salt & pepper
- Chipotle aioli or mayo to serve
Method
Spray a frying pan with spray oil. Slice the Turkey breast into thin strips and add to a Frajita mix, ensuring it is evenly coated. Add to pan and cook on low heat while you prepare the rest of the bowl.
To make the salsa, combine corn, cucumber, chill, tomatoes, coriander, ½ the avocado (diced), red onion, salt & pepper, and lemon juice in a bowl. Set aside.
To make the guacamole, mash the other half of the avocado in a bowl with the guacamole mix and set aside.
Microwave the rice as per the instructions. Drain and rinse the beans. Divide the shredded lettuce into four. Set aside.
To create the bowls, add equal amounts of all ingredients — Turkey strips, rice, beans, lettuce and salsa. Top with a dollop of guacamole and a squirt of chipotle aioli across the bowl. Serve with corn chips.