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Turkey Tacos/Salad


  • Lean ground turkey meat (97-99%)
  • 1 chopped sweet onion
  • 5 stalks of celery chopped
  • 1 6-oz can of tomato paste
  • chili powder
  • whole grain or corn tortillas
  • Pam spray or olive oil


  • Coat pan/skillet with thin layer of olive oil or spray with Pam.
  • In large pan or skillet brown one chopped Vidalia (sweet) onion.
  • Add 5 chopped stalks of celery and cook to desired texture.
  • Add 97-99 percent lean ground turkey meat (or similar percentage), cooking and stirring until cooked thoroughly and browned.
  • Add one small can of tomato paste, more or less as desired.
  • Add 1-2 Tbsp of chili powder to taste.
  • The longer this mixture is simmered, the richer the flavor.  Add water if/when needed.


  • Try Ezekial frozen wheat or corn tortillas; heat in a pan. Otherwise select a different brand that has all-natural ingredients, no sugar, and is low in fat.
  • Add 1/2 cup turkey mixture, salsa, chopped tomatoes, and a sprinkle of reduced-fat cheese.
  • Roll up taco and enjoy! OR try turkey mixture on top of a salad.
  • For kids under 12 months, skip the tomato paste and salsa.  Go easy on, or skip the spices.  Or just add a sprinkle of seasoning (garlic, pepper, etc).  Take turkey/celery/onion mixture out of the pan and move to a food processor or blender.  Add full-fat cheese for kids under two years old and beans as long as baby has tried them before.  You can serve with small broken up pieces of tortilla or crackers.
  • Author: Robin Barrie