Laila Ali's Loaded Ground Turkey Tacos

Coarsely chop the zucchini or cut the cauliflower into small florets. Transfer half to a food processor and pulse until finely chopped (for cauliflower, the goal is the size of grains of rice). Transfer to a bowl and repeat with the remaining zucchini or cauliflower.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened and starting to brown, about 10 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the turkey and cook, stirring with a wooden spoon to break up the meat, until lightly browned and no longer pink, 7-10 minutes.

Meanwhile, combine all the seasoning mix ingredients in a small bowl.

Add the taco seasoning mix to the skillet with the meat and cook, stirring often, for 5 minutes, reducing the heat and/or adding a tiny bit of water or oil if the mixture starts to stick. Stir in the zucchini or cauliflower and cook until it has softened, about 5 minutes, again adding a tiny bit of water or oil if the mixture starts to stick. Stir in the scallions.

Heat a separate medium skillet over medium-high heat and spray it with cooking spray. Add a tortilla and heat, pressing down on it with a spatula to keep it flat, until malleable, about 30 seconds on each side, or a little longer if you’d like your tortilla slightly crispy. I like to keep my tortillas flat, but feel free to fold them if you like. Transfer to a plate and repeat with the remaining tortillas, adding cooking spray to the pan as needed. To keep you tortillas warm while you are cooking the rest, place them on a baking sheet in a preheated 200°F oven as each is heated.

Fill the tortillas with ground turkey mixture and finish with any toppings you wish.

Excerpt from Food for Life: Delicious & Healthy Comfort Food from My Table to Yours! by Laila Ali. Copyright © 2018 by Laila Ali. Used with permission by St. Martin’s Press. All rights reserved.