for the turkey mix

  • 500g Sainsburys turkey breast mince
  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 2 Tbsp vegetable oil
  • 1 red onion, finely sliced
  • 1 red pepper, sliced
  • 1 Tbsp tomato puree
  • 1 x 400g kidney beans

for the guacamole

  • 2 ripe avocadoes
  • 1 lime, juiced
  • ½ tsp cayenne pepper

For the pickled spring onion

  • 25ml white wine vinegar
  • 25ml water
  • 25g caster sugar
  • half a lime - juiced
  • 2 spring onions, sliced at an angle

To serve

  • 8 taco shells
  • 100g Grated lighter cheddar cheese
  • 100g low fat yogurt
  • Pinch of chilli flakes
  • few coriander leaves


  1. 1

    Combine the turkey mince with the cayenne pepper, cumin, oregano, garlic powder and salt. Set aside, 

  2. 2

    Heat the vegetable oil in a large frying pan and fry the sliced onion for 5-10 minutes until it starts to soften. Turn the heat up slightly and add the pepper and tomato puree, cook for 5 minutes. Add the spiced turkey mince and allow it to brown all over, stir through the drained kidney beans and chopped coriander 

  3. 3

    To make the pickled spring onion, place the vinegar, water, sugar and lime juice in a pan and bring to a simmer until the sugar dissolves. Set aside to cool, then pour over the sliced spring onion

  4. 4

    To make the guacamole, scoop the flesh from the avocado and ‘smash’ with a fork. Stir through the lime juice, cayenne and salt, taste and add extra seasoning if necessary

  5. 5

    Flash the taco shells through the oven to heat through. Serve the turkey mix in a taco shell topped with guacamole, drained pickled spring onion, cheese, yogurt, chilli flakes and coriander leaves. 

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 23.0g 33%
  • Saturates 6.8g 34%
  • Sugars 9.8g 11%
  • Salt 9.8g 163%

% of the Reference Intakes

Typical values per 100g: Energy 729kj/174kcal

Each serving provides

22.6g carbohydrate 5.2g fibre 30.0g protein

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