Name: Turkey, coleslaw and bean tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram turkey fillet, cut into thin strips; 1/2 packet mild taco seasoning; 1 tablespoon vegetable oil; 1/4 red cabbage, finely shredded; 50 gram snow pea sprouts, trimmed; 1 small red capsicum, thinly sliced; 2 tablespoon rice wine vinegar; 300 gram can 4 bean mix, rinsed; 125 gram can corn kernels, drained; 1 small green capsicum, finely chopped; 2 tablespoon finely chopped flat-leaf parsley; 355 gram packet hard and soft taco kit; 1/2 cup sour cream

Ingredients

600 gram turkey fillet, cut into thin strips

1/2 packet mild taco seasoning

1 tablespoon vegetable oil

1/4 red cabbage, finely shredded

50 gram snow pea sprouts, trimmed

1 small red capsicum, thinly sliced

2 tablespoon rice wine vinegar

300 gram can 4 bean mix, rinsed

125 gram can corn kernels, drained

1 small green capsicum, finely chopped

2 tablespoon finely chopped flat-leaf parsley

355 gram packet hard and soft taco kit

1/2 cup sour cream

Method

1.Preheat oven to 180°C/160°C fan-forced. Sprinkle turkey with seasoning. Heat oil in a large frying pan over moderate heat. Add turkey to pan; cook and stir for 4-5 minutes or until cooked through. Transfer to a heatproof plate; cover to keep warm.

2.Place cabbage, snow pea sprouts, red capsicum and vinegar in a medium bowl. Toss to combine. Combine beans, corn, green capsicum and half the parsley in a separate bowl.

3.Remove taco shells from plastic. Place on a baking tray. Wrap soft tacos in foil. Bake shells for 5 minutes and soft tacos for 10 minutes. Combine remaining parsley with sour cream. Fill each taco with turkey coleslaw and bean mixture. Serve with sour cream.

You can use chicken tenderloins instead of turkey.
Note

Woman's Weekly Food

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Ingredients

Method

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