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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this one day when I just didn't want the tacos that I had prepared to make for dinner. I grabbed things around the house, including seasonings from Central America and Asia creating a North American favourite with a European twist. After eating it, DH asked me to open a restaurant with him. Ingredients:
1 lb ground turkey or 1 lb ground chicken or 1 lb ground beef or 1 lb ground veal |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can mushrooms |
1 tablespoon chili paste or 1 tablespoon chopped chile |
2 tablespoons sesame oil |
1/4 cup finely chopped fresh cilantro |
1 (12 1/2 ounce) package taco seasoning |
1/4 cup water |
0.5 (9 ounce) package rice vermicelli, approximately |
1 avocado |
3 garlic cloves |
1 jalapeno pepper |
1 cup greek yogurt |
3 green onions |
1 tomato |
1/2 cup cheese, shredded |
Directions:
1. Brown ground turkey in a large skillet over med high heat and drain.
2. Add tomato sauce and drained mushrooms. Cook at medium.
3. Stir in taco seasoning, water and chili paste (or peppers).
4. Simmer for 10 minutes.
5. Prepare vermacelli according to the package.
6. Stir in vermacelli, cilantro and sesame oil to sauce.
7. Keep over low heat for 5-8 minutes, stirring regularly, until noodles are soft.
8. In a food processor, grind jalapano pepper (take out the seeds) and garlic.
9. Add avacado and grind until smooth.
10. Add Greek yoghurt and mix until consistent texture.
11. Place sauce and noodles in a bowl.
12. Top with avacado dip.
13. Sprinkle with chopped green onions, chopped tomatoes and shredded cheese.
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