Cabbage Turkey Tacos with Apple Salsa
Crispy red cabbage leaves serve as an ultra-healthy stand-in for tortillas for these seasonally inspired tacos. If desired, chicken can be the protein of choice instead of turkey, while the salsa can also be made with a not-too-ripe pear.
Tip
If cabbage leaves are tough to remove from the cabbage head without breaking, try blanching the entire head in hot water for a few seconds to loosen them.
3 days grace
Each of the taco components can be made up to 3 days in advance and assembled just before serving.
Cabbage Turkey Tacos with Apple Salsa
Ingredients
- 1 lb (450 g) boneless, skinless turkey breast
- 1 apple, finely chopped
- 1 red bell pepper, finely chopped
- 1/3 cup (80 mL) mint, chopped
- 2 green onions, thinly sliced
- Juice of 1 lime
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2/3 cup (160 mL) plain yogurt
- Zest of 1 lime
- 1/4 tsp (1 mL) cumin powder
- 1/8 tsp (0.5 mL) chipotle chili pepper (optional)
- 8 red cabbage leaves, tough ends trimmed
Nutrition
Per serving:
- calories207
- protein31g
- fat2g
- saturated fat1g
- trans fat0g
- carbohydrates16g
- sugars10g
- fibre4g
- sodium237mg
Directions
01
Preheat oven to 350 F (180 C).
02
Season turkey with salt and pepper to taste. Place turkey on parchment paper-lined baking sheet and bake for 30 minutes, or until instant-read thermometer reads 165 F (75 C) when inserted into thickest part of the breast. Let cool and then roughly chop.
03
In bowl, toss together apple, red pepper, mint, green onion, lime juice, salt, and pepper. In separate bowl, stir together yogurt, lime zest, cumin, and chipotle chili pepper if using.
04
Divide turkey among cabbage leaves and top with apple salsa and yogurt sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
