Nickel Allergy Friendly Gluten Free Chipotle Mango Turkey Tacos

Total time35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Gluten Free Chipotle Mango Turkey Tacos

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Ingredients

4 servings

For the turkey

1 lb ground turkey
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp chipotle chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp water

For the mango salsa

1 large mango, peeled and diced small (about 1 ½ cups)
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice (about 1 lime)
¼ tsp salt

For serving

8 small corn tortillas
1 cup shredded green cabbage
Omit this
This ingredient likely doesn’t work for the diet.
lime wedges (optional)

Instructions

1
Combine the mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a mixing bowl and toss to combine. Set aside while you cook the turkey.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.

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