To make turkey tacos, mix 1/4 cup of apple cider vinegar with 2 tablespoons of olive oil, 2 teaspoons of honey, 1/4 teaspoon of cayenne pepper, 1 cup of shredded purple cabbage and 1/2 cup of shredded jicama. Refrigerate the slaw for three to four hours, or use it freshly made. Cook 20 ounces of lean ground turkey breast according to package instructions, and stir in 1 package of fajita seasoning, 1 cup of chicken broth, 1 teaspoon of pepper, 1/4 cup of brown sugar and 2 bay leaves.
Simmer the mixture at medium-low heat until the liquid evaporates, and remove the bay leaves. Fill 12 warm whole wheat tortillas with the turkey mixture, and top with the slaw. Garnish the tacos with 2 diced jalapeños and sour cream, and serve them with salsa and lime wedges.
To make an avocado and egg bake, cut an avocado in half, and remove its pit. Scoop half the avocado flesh out of each half, and shave off the avocado bottoms so that they sit flat. Place the halves in a muffin pan, and pour 2 egg whites into each of them. Bake the avocado for 15 to 20 minutes at 425 degrees Fahrenheit.
Top the avocado halves with 1/2 cup of salsa, crumbled turkey bacon from 2 cooked slices and salt and pepper, to taste. Serve the baked avocado with corn tortillas and a glass of milk.Learn more about Cooking