Mindful Sodexo 
Chorizo turkey, rice, spinach, avocado, beans, corn salsa, queso fresco & cilantro in a healthy grain tortilla
Nutrition Facts:
Calories: 390, Carbs: 49g, Protein: 19g, Fat: 14g, Sat. Fat: 3.5g, Cholesterol: 65mg, Sodium: 590mg, Fiber: 8g
Prep Time: 8 to 10 minutes Cook time: 30 to 35 minutes Yield: 4 servings Serving Size: 2 tacos
Chorizo Turkey Taco with Aztec Rice & Veggies
Roasted Corn Salsa:
- 2 ½ Tablespoons frozen corn, thawed
- 1 ½ Tablespoons diced red onions
- ¾ teaspoon lime juice
- 2 Tablespoons diced fresh plum tomatoes
- 3 Tablespoons diced red bell peppers
- ½ teaspoon seeded and finely chopped jalapeno peppers
- 1 Tablespoon diced green bell peppers
- ½ teaspoon chopped fresh cilantro
- 1/16 teaspoon Kosher salt
- 1/16 teaspoon ground black pepper
- 1/8 teaspoon Santa Fe blend seasoning
Lemon Garlic Crema:
- 1/3 cup nonfat plain Greek yogurt
- ½ teaspoon True lemon juice mix crystals
- 1/16 teaspoon finely chopped fresh garlic cloves
- 1/16 teaspoon Kosher salt
- 1/16 teaspoon ground black pepper
- 2 ½ teaspoons water
Aztec Blend Rice:
- 3 Tbsp Aztec Blend Rice or other rice blend
- 1/3 cup water
Chorizo Turkey Filling:
- 1 1/8 teaspoon smoked paprika
- 1/8 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried oregano
- ¼ teaspoon kosher salt, divided
- 8 oz raw ground Turkey (90/10)
- 1 1/8 teaspoons tomato paste
- ½ teaspoon crushed red pepper flakes
Chorizo Turkey Taco with Aztec Rice & Veggies:
- 8 (6") whole grain flour tortilla
- 2 cups finely sliced baby spinach
- 2 cups shredded iceberg lettuce
- ½ cup rinsed and drained low sodium canned black beans
- ¼ medium avocado, remove seed and cut into thin slices
- ¼ cup queso fresco, crumbled into small pieces
- 1 Tablespoon and 1 teaspoon thinly sliced green onions
- 2 Tablespoons and 2 teaspoons chopped fresh cilantro
- ½ fresh lime, sliced into 4 wedges
To Prepare Roasted Corn Salsa:
- 1. Spread corn in a single layer on a sheet pan. Roast in a preheated 450-degree Fahrenheit oven for 10 to 15 minutes or until corn is slightly browned. Cool quickly.
- 2. Spread red onions in a single layer on sheet pans. Roast in a preheated 450-degree Fahrenheit oven for 8 minutes or until lightly golden. Cool quickly.
- 3. Combine roasted corn and onions with remaining ingredients. Mix well. Place in the refrigerator until ready to use.
To Prepare Lemon Garlic Crema:
- 1. In a mixing bowl, combine yogurt, lemon crystals, garlic, salt and pepper until well-blended.
- 2. Using a hand blender or in a blender, add water to mixture. Process until smooth and silky. Place in the refrigerator until ready to use.
To Prepare Aztec Blend Rice:
- 1. Bring water to a boil in a pot. Stir in Aztec rice bend. Reduce heat and simmer covered for 35 minutes or until rice is tender and all water is absorbed. Remove from heat. Fluff with a fork. Set aside.
To Prepare Chorizo Turkey Filling:
- 1. Add smoked paprika, chili powder, cayenne pepper, garlic powder, dried oregano and 1/8 teaspoon salt in a stainless-steel bowl. Mix until well-combined.
- 2. In a sauté or sauce pan, cook ground turkey until thoroughly browned and no pink. Drain excess fat.
- 3. Stir in spices, tomato paste, 1/8 teaspoon salt and crushed red pepper flakes. CCP-- Cook for 3 to 4 minutes or until minimum internal temperature is 165 degrees F. (for 15 seconds). Set aside.
To Prepare Chorizo Turkey Taco with Aztec Rice & Veggies:
- 1. Heat tortillas in microwave or in a skillet until warm and pliable.
- 2. In order, top each tortilla:
-1/4 cup baby spinach
-1 Tablespoon Aztec rice
-1-ounce chorizo spiced turkey
-1 Tablespoon black beans
-1 1/2 avocado slices
-1 Tablespoon corn salsa
-1 ½ teaspoon queso fresco. - 3. Drizzle with 1 Tablespoon lemon garlic crema.
- 4. Sprinkle with ½ teaspoon green onions and 1 teaspoon chopped cilantro.
- 5. Plate two tortillas and 1 lime wedge on the side. Enjoy immediately!
