Crunchy Tacos

Prep + Cook = 20 minutes

4 servings (or 6?)

Who doesn’t love crispy tacos, even though they are practically designed to fall apart at first bite?  If the crumbling gets to you, make soft tacos or crumble up the shells or use tortilla chips and make taco salad instead.  In my version, I use lower fat (and less greasy) turkey instead of ground beef, and make my own seasoning blend to flavor the meat.  Serve it with a green salad with chopped tomatoes and cucumbers.

1 lb. ground turkey

1 Tbsp. chili powder

¼ tsp. salt, or more to taste

2 Tbsp. salsa, plus extra for serving

12 taco shells (or use whole wheat or white flour tortillas)

½ head iceberg lettuce, thinly shredded

1 ½ cups shredded Cheddar cheese

Preheat the oven to 425 degrees.  In a nonstick skillet, brown the turkey over medium heat, mixing in the chili powder, salt and salsa as the meat starts to cook, and breaking the turkey with a spatula into small pieces as it browns, 8 – 10 minutes.

Meanwhile, put the lettuce, cheese and extra salsa in serving bowls.  When the meat is nearly done, put the taco shells on a baking sheet, overlapping them a little bit, and heat them for about 2 minutes until they are warm (this makes them extra crispy).  Serve the tacos immediately, letting family members layer the fillings to their own tastes.  (We like to add the meat, then cheese, then lettuce, and finally drizzle salsa over everything.)