Moment of truth, it’s my last night as a 20-something. Tick tock… I thought I would feel more grown up when I arrived “here” but I still sometimes feel like that awkward kid cautiously trying to pick her seat on the bus headed towards adulthood.
So, I’ve been getting back to running and this time, I think I’m running towards something. That’s new. For once, I’m finally settling into a daily routine that doesn’t involve a mental struggle just to get through the day. Have I mentioned that I took another new job? Yup, you read that right. Eight months after my last “new” job, ha! It’s scary starting over but just like on my wedding day, I was incredibly calm walking into the new office on my first day this time. I’m amongst kindred spirits now, and FOOD. After years of hoofing it across two bridges, up and down 40 miles of highway, through some of the most crap-tastic New England weather, I’m just two stop signs and a rotary away from home at the most beautiful catering company in CT. Maybe you’ve heard of them? It’s amazing how much of your life you recover when you aren’t spending almost 2 hours of it in the car. When your blood pressure is only spiked by that woman in the hoopty with the stogie hanging out of her mouth who didn’t want to let you FINISH backing out of your parking spot… and instead speeds around you (ROAAR!) But I digress. Things are good and I feel like I have a mission. Also, I have road rage so it’s better this way.
Tonight, for my “last” supper, in honor of both Cinco de Mayo and National Celiac Awareness Month, I made some slimmed down (turkey) taco’s. They were BOMB! So don’t get all dismissive. We’ve been eating a little lighter but that doesn’t mean pushing away from the table hungry. I am finding that I still have more to give at the end of the night, you know, instead of straight up couch flopping I can do things like BLOG. It’s good. Either way, neither of us missed the tortilla so chances are, you won’t either.
Turkey Tacos with an Avocado and Tomato Salsa
- 1 tbs ancho chili powder
- 1/4 + tsp roasted granulated garlic
- 1/4 tsp organic onion powder
- 1/4 tsp dried Greek oregano
- 1/2 tsp paprika
- 1.5 tbs organic ground cumin
- 1 tsp kosher salt
Mix together in a bowl.
- 2 lbs lean ground turkey (organic if possible)
- 1/2 of a white onion – chopped
- 1 clove of garlic – smashed
- 1 tbs grape seed oil
- 1 bag of organic hearts of romaine – leaves broken off and rinsed of any debris (these will be your taco shells)
Avocado and Tomato “Salsa”
- 1 ripe avocado – peeled and roughly chopped
- 1 tomato – de-seeded and chopped
- Juice of 1 lime
- 1 jalapeño – de-seeded and chopped
- kosher salt
- cracked black pepper
- 1 – 2 tsp cilantro – minced
Mix all together in a bowl.
Heat a 12″ cast iron skillet over medium heat and add the oil. Add the chopped onion and garlic and allow to brown – you’re building flavor.
Next, add the turkey meat, season with a big pinch of kosher salt, and brown for about 5-8 minutes. Using a wooden spoon, break it all up so there are no big clumps.
Lastly, add the taco seasoning and stir to combine. Reduce the heat to low and let some of the liquid cook off. Stir to coat and check for seasoning. Taste and add another layer of kosher salt and cracked black pepper to bring it to where you like it if necessary.
*if you don’t do leftovers, reduce the meat and seasoning in half. Store the other half of the seasoning in an airtight container until next time!
Cheers to the start of a new chapter and a new decade friends!
*note that this is double batch because we really like taco leftovers in our house and there were no other sides. Well, there was wine…