Turkey tacos

Ingredients:

Taco

• 4 tbsp. l. olive oil
• 340 g ground turkey (light meat)
• 1 medium poblano pepper, seeded and diced
• 1 medium zucchini, diced
• Half a medium Vidalia onion, finely chopped
• 1 heaping tbsp chili powder
• 2 tsp ground cumin
• 1 teaspoon paprika
• 1 plum tomato, chopped
• 3/4 cup chicken broth
• 8 soft taco shells

Taco Toppings

• Iceberg lettuce, shredded
• Sharp cheddar, grated
• Avocado, diced
• Diced plum tomatoes
• Radishes, thinly sliced
• Sour cream

Preparation:

1. Preheat oven to 175°C.
2. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ground turkey and cook, stirring and breaking up the ground turkey with the back of a wooden spoon, for about 3 minutes. Add the peppers, zucchini, and onion and cook until the vegetables begin to soften, about 5 minutes more. Sprinkle the meat with chili powder, cumin, and paprika, season well with salt and pepper; cook until fragrant. Add the chopped tomatoes and cook until softened, about 2 more minutes. Add the chicken broth and simmer until the sauce thickens and all the vegetables are tender, about 15 minutes.
3. Place 1-2 tablespoons of olive oil in a small bowl and add a pinch of salt. Lightly brush both sides of each tortilla with olive oil. Carefully transfer each tortilla to two racks of the oven. Bake until crisp, 8-10 minutes. Remove the taco pockets with tongs.
4. Serve warm taco pockets filled with turkey filling, vegetables, lettuce, cheese, avocado, tomato, radish, and sour cream.