avec salsa aux tomates et aux jalapenos et crème à la lime
Ingrédients: Dinde haché • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Tomate Roma • Lentilles rouges • Lime • Échalote • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Jalapeno • Mélange d'épices chili-cumin (épices et herbes, sel, sucres (sucre, extrait sec de sirop de maïs), légumes déshydratés (ail, oignon, poivron rouge, céleri), acide citrique, oléorésine de paprika, huile de canola, dioxyde de silicium, glutamate monosodique) • Coriandre.
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Tags
Dinde hachée
250 g
Lentilles rouges
0.5 cup
Tortillas de farine
6 unit(s)
Tomato
1 unit(s)
Jalapeño
1 unit(s)
Échalote
1 unit(s)
Coriandre
7 g
Lime
1 unit(s)
Crème sure
43 mL
Mélange d’épices chili-cumin
11 g
Sucre
0.5 tsp
Huile
1 tsp
Sel
0.25 tsp
Poivre
0.188 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse lentils until water runs clear.
- Cut tomato into 1/4-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then finely chop shallot.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When the pan is hot, add turkey shallots and half the jalapeño. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add 1/8 tsp (1/4 tsp) sugar. Cook for 1 min, stirring often, until turkey is lightly caramelized. Season with salt.
- Remove from heat.
- Transfer to a plate, then cover to keep warm.
- To the same pan, add Chili-Cumin Spice Blend, lentils and 1 3/4 cups (3 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. (NOTE: If your lentils are still dry, add 1/4 cup water at a time.) Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Stir in half the lime juice.
- Meanwhile, roughly chop cilantro.
- Zest, the juice lime.
- In a large bowl, whisk together remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add tomatoes, cilantro and remaining jalapeño, then toss to coat.
- In small bowl, combine sour cream, lime zest and 1 1/2 tsp (3 tsp) water. Season with salt.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with lentils, turkey mixture and pico de gallo.
- Dollop lime crema over top.
690
kcal
Calories
17
g
Fat
4.5
g
Saturated Fat
88
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
46
g
Protein
105
mg
Cholesterol
1280
mg
Sodium
0.1
g
Trans Fat
1300
mg
Potassium
250
mg
Calcium
7
mg
Iron
avec salsa tomates-jalapenos et crème à la lime
avec salsa tomates-jalapenos et crème à la lime
avec salsa aux tomates et aux jalapenos et crème à la lime
