Submitted by: Joi K.S.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 4
Based on the Puerto Rican Specialty Dish, Trifongo. This is a BD twist and absolutely delicious! Even the kids and hubby loved it.
1 lbs. ground turkey
1 sml. red potatoes
1 med. onion
3 clove garlic
1/2 med. sweet potato
1/2 med. plantain, fresh, organic
1 mango
2 tbsp. paprika
2 tbsp. ground cumin
1 tbsp. black pepper
1 tbsp. fresh oregano
2 tbsp. chili powder
4 tbsp. coconut oil
1 lrg. avocado
1 med. tomato
2 tbsp. cilantro
1 tbsp. lime juice
1 tbsp. sea salt
1 jalapeno pepper
4 sprouted whole grain tortilla
Prepare the Turkey Trifongo: Chop plaintain, sweet potato, red potato, half an onion, garlic, and half a mango. Toss into hot skillet filled with coconut oil. Saute for about 7 minutes, stirring and adding seasonings (cumin, paprika, oregano, black pepper, sea salt, chili powder) as you go. Add ground turkey and remaining seasonings to the pan with the vegetables. Continue cooking until turkey is browned.
Prepare the Pico De Gallo: While turkey is cooking, chop avocado and place in a bowl. Add chopped cilantro, remaining chopped onion, remaining chopped mango, chopped tomato, and chopped jalapeno. Squeeze in lime juice. Season with additional cumin, black pepper, and sea salt.
When turkey mixture is done, spoon onto a plate or an SWG tortilla (add 1 carb if eating on tortilla). Spoon pico de gallo on top. Enjoy!
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