Turkey Taco Cups – Healthy Helpings

 

I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).