1 pound of ground Turkey
1/4 Tspn of Cumin
1/4 Tspn of Black Pepper
1/4 Tspn of Sea Salt
1/4 Tspn of Oregano
Pinch of Cayenne Pepper
3 cloves of garlic diced
1 small onion chopped
1 diced jalapeno (optional)
The Juice of one small lime
1/2 cup chopped fresh cilantro set aside
Fresh Corn Tortilla Shells (Not fried) for Tacos
Mission Carb Control Whole Wheat Tortillas for quesadillas
Fat Free mexican style shredded cheese
Additional whole limes for meal
Combine all ingredients in pan except cilantro, cabbage, shells and cheese. Brown meat on high using a spatula to mince the meat into small bits. When meat is fully cooked, at cilantro, stir and remove from heat. Set aside.
While cilantro is wilting with the meat, dice cabbage, half limes and prepare cheese. I actually buy blocked cheddar and pepper jack that I shred (and combine together) in a food processor.
On a plate, spoon one good sized spoon full of meat onto the corn tortilla straight from the packaging (just as they are eaten in Mexico), top with cheese, cabbage and a squeeze of lime and enjoy!
On a plate, spoon meat and spread evenly over mission carb control tortilla shell. Top with thin layer of cheese and another tortilla shell. Place in microwave for 1.5 minutes or in a non oiled, non stick frying pan to brown both sides of quesadilla on medium high heat. The melted cheese will fuse both tortilla shells together and seal in the meat. Cut into quarters, top with cabbage and a squeeze of lime and serve. You can certainly top your own tacos and quesadillas with sour cream or salsa, but my family prefers to have them just like we got them when we went to Mexico.
This meal has a way of whisking me back to my favorite place on earth... Cozumel! I've been considering playing mexican mood music during this meal, but thought that might scare my family! Ole'