Meals and Courses

  • 3 tablespoons sunflower oil
  • 400 g (13 oz) minced turkey
  • 1 tablespoon preserved jalapeño peppers, sliced
  • 200 g (7 oz) can sweetcorn, drained
  • 1 ripe avocado, peeled, stoned and cut into chunks
  • 2 ripe tomatoes, chopped
  • 1 small red onion, finely diced
  • small bunch of coriander, chopped
  • salt and pepper
  • juice of 2 limes
  • 1 teaspoon clear honey
  • 4 tablespoons pumpkin seed oil
  • ½ small red cabbage, shredded
  • 250 g (8 oz) buffalo mozzarella cheese, cubed
  • 4 taco shells
  • 3 tablespoons pumpkin seeds, to sprinkle

Make the dressing by mixing together the ingredients in a small bowl. Season to taste and set aside.

Heat the oil in a large frying pan and fry the turkey for 5–6 minutes until cooked and beginning to colour. Scrape into a bowl, mix with half the dressing and set aside to cool.

Make a chunky salsa by combining the peppers, sweetcorn, avocado, tomatoes, red onion and coriander. Mix with the remaining dressing.

When the turkey is cool, mix it with the salsa and serve with the cabbage, mozzarella and taco shells with the pumpkin seeds scattered over.

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