Turkey breast mince has a fraction of the fat of beef, lower calories and marginally more protein per 100g – plus it’s a good source of iron, zinc, vitamin B6 and niacin and other great nutrients for runners. OK, with this recipe I added some of that fat back in with the avocado but hey, that’s good fat, right? It’s superfast and a great combination of warm and substantial with cool, fresh and raw.
Ingredients (recipe makes 2 good size portions)
Packet of fresh turkey mince (whatever the standard size packet is, I think 400g)
Medium sized red onion – finely chopped
Garlic clove – crushed
Three teaspoons of Mexican spices – mix of cumin, coriander, chilli and smoked paprika
Chicken stock cube
Sea salt – to taste
Fry the onion in a saucepan on a low to medium heat until softened, then add the garlic and cook for another couple of minutes.
Add the Mexican spices and cook for a further couple of minutes to bring out the flavours of the spices, then add the turkey and cook until browned.
Crush in the chicken stock cube and mix thoroughly, and add a tablespoon or two of water so that it’s not too dry, but without become saucy. Pop a lid on top and simmer on a low heat for 5-10 minutes until thoroughly cooked through.
I served this up on a bed of salad leaves and cucumber and the following toppings…
Can of black beans – drained
Half an avocado – coarsely chopped
Fresh Skyr or fat free Greek yoghurt
Fresh lime juice
Pickled jalapenos (optional)
Dash of extra virgin olive oil (optional)