Categories: Poultry

Ingredients

• 1 teaspoon canola oil
• 1 onion, minced (about 1 cup)
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 pound 93 percent lean ground turkey
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 teaspoons cider vinegar
• 1 teaspoon light brown sugar
• Salt and ground black pepper
• 8 store-bought taco shells, warmed

Directions

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook, stirring frequently, until beginning to brown, about 5 minutes. Stir in chili powder, garlic, and oregano; cook until fragrant, about 30 seconds.

2. Add the turkey to the skillet and cook, breaking up the meat with a wooden spoon, until almost cooked through, about 2 minutes.

3. Stir in the tomato sauce, broth, vinegar and brown sugar. Bring to simmer and cook until thickened, about 4 minutes. Season with salt and pepper to taste. Divide the filling evenly among the taco shells and serve with any desired accompaniments.

4. (Per serving: Calories 300; fat 13g; cholesterol 65mg; carbs 23g; protein 25g; fiber 4g; sodium 430 mg.)

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