Turkey Meatball Tacos Food

MEXICAN MEATBALL STREET TACOS

Steps:

• Pre heat oven to 375 degrees F.
• In a large bowl combine ground turkey, 1 1/2 cups chopped cilantro, 1/2 of diced onion, egg, bread crumbs, cumin, chipotle chile powder, garlic powder, and salt and pepper. Mix well with your hands and form into 1 inch balls. Line the meatballs on a wire cooling rack or a broiler pan and cook for 25 minutes or until cooked throughout.
• Meanwhile prepare the tortillas by heating oil in a small skillet over high heat. Cook tortilla for 10-15 seconds on each side. They will start to bubble, but don't let them cook too long where they crisp and become hard to bend. Place between sheets of paper towels until ready to use.
• Prepare a batch of Spicy Tomatillo Dressing.
• Top each tortilla with a few meatballs, diced onion, diced cilantro and a drizzle of the dressing. Enjoy!!

TURKEY MEATBALL TACOS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil; top with rack. Spray rack with cooking spray.
• Add frozen meatballs, olive oil, cumin and coriander to resealable food-storage plastic bag; seal bag, and toss to coat. Place meatballs on half of rack; bake 30 minutes.
• Place taco shells on other half of rack with meatballs, and return to oven. Bake about 3 minutes longer or until instant-read thermometer inserted in meatball reads 165°F.
• Divide lettuce among taco shells. Cut meatballs in half; place 4 halves in each shell. Top with chiles, salsa, avocado, cheese and cilantro.

TURKEY TACOS

Steps:

• Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
• Meanwhile, heat a large nonstick skillet over med-high heat.
• Add in the olive oil; then add in the turkey and break up with a wooden spoon.
• Season the meat with salt, pepper, and poultry seasoning.
• Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
• Cook 5 minutes, then stir in the beer and deglaze the pan.
• Stir in the tomato sauce and simmer on low heat for 5 minutes.
• Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
• Top with the lettuce, tomatoes, olives, and salsa verde; serve.