The finished recipe. Chipotle Turkey Tacos on Corn TortillasIngredients 1 to 6. 150 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.). 4 small, about 120 g Corn tortilla (Small ones, about 30 g each. Four of them together weigh a little more than one 60 g flour tortilla and carry far less fat.). 2 tsp (12 g) Chipotle paste. 1 tsp Ground cumin. 40 g Onion. 60 g Black beans, tinned and drained (Drained weight.)Ingredients 7 to 11. 60 g Tomato salsa. 40 g Greek yogurt, 0% fat. A handful Fresh coriander. A squeeze Lime juice. 3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)Step 1. Soften the chopped onion in a sprayed pan for four minutes. Add the mince and cumin, turn the heat up and break the meat up, cooking for five minutes until it browns.Step 2. Stir in the chipotle paste and the beans with a splash of water and let it bubble for two minutes so the sauce clings to the meat.Step 3. Warm the tortillas one at a time in a dry pan for thirty seconds a side, until they blister and bend without cracking. Keep them under a tea towel.Step 4. Fill each tortilla with the mince, a spoon of salsa, a spoon of yogurt, coriander and lime.
Fuel8
