Swap that soggy sandwich for a Mexican dish that boasts fresh ingredients and some tropical heat—while meeting nearly 50 percent of your daily protein needs.
PREP TIME: 10 MINUTES
(PLUS 30 MINUTES RESTING)
COOK TIME: 5 MINUTES
FOR THE SALSA:
1 cup whole-berry cranberry sauce
½ small white onion, finely chopped (about ⅓ cup)
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 tablespoon finely chopped cilantro
1 jalaleño, seeded and minced
FOR THE TACOS:
2 cups roughly torn roast turkey (white meat, skin removed)
8 6-inch corn tortillas
2 cups shredded romaine lettuce
1 Haas avocado, cut into 8 slices
8 sprigs fresh cilantro
4 tablespoons crumbled reduced-fat feta cheese
½ lime, cut into 4 wedges
1. Combine all salsa ingredients in a small bowl. Set aside for 30 minutes for flavors to blend.
2. To make tacos, place turkey in a microwave-safe dish, cover with a damp paper towel, and heat for 1 to 2 minutes or until just warmed through.
3. Using tongs, hold tortillas directly over a gas flame until lightly charred, about 20 seconds per side. (Alternatively, wrap tortillas in a barely damp paper towel and microwave until warm.)
4. Divide tortillas evenly among four plates and top with turkey and lettuce. Add avocado slice and cilantro sprig to each and crown with a generous tablespoon of cranberry salsa. Sprinkle feta cheese on top, and serve each with a lime wedge.
NUTRITION SCORE PER SERVING:
338 calories, 10g fat (2g saturated), 37g carbs, 26g protein, 6g fiber, 80mg calcium, 2mg iron, 190mg sodium