Tacos are one of my favorite things to eat. Not only are they delicious, but they are pretty easy to make (or have delivered)! The shell is the only part that can sometimes give celiacs a little scare. Flour tortillas are obviously not an option, but the corn tortillas are usually pretty safe! Just make sure they are not warmed up on the same spot they just heated flour tortillas without wiping it down! My favorite local joint heats up flour on one side of the grill and corn on the other so I never have to worry about it! However, this yummy recipe takes the worry out of the equation by completely eliminating tortillas and replacing them with jalapeno peppers! Now if spice isn’t your thing, you can easily substitute green pepper. For me, jalapenos are the perfect size to increase my veggie to meat ratio. More veggies without sacrificing taste? Score!
- 12-15 jalapeno peppers
- 1 pound ground turkey (If turkey isn’t for you- try 1/2 pound ground turkey, 1/2 pound lean ground beef)
- 2 tsp extra virgin olive oil
- 2½ tbsp taco seasoning
- ½ cup cherry tomatoes, chopped
- ¼ cup cotija cheese
- ½ cup chopped lettuce
- fresh cilantro
- crushed tortilla chips
- fresh limes
- Preheat oven to 350˚
- Heat oil in large skillet
- Add turkey and taco seasoning and cook approximately 15-20 minutes
- Slice jalapenos lengthwise and remove seeds
- Add heaping tablespoon of meat to each jalapeno half. You may need to add more or less meat depending on the size of your peppers.
- Place peppers in baking dish to keep from tipping over while baking
- Bake for 20 minutes
- Remove from oven and sprinkle with chopped cherry tomatoes, cotija cheese, lettuce and fresh cilantro.
- You may also garnish with crushed tortilla chips for an extra crunch and fresh lime juice if you desire!
PS- if you make this for your family to enjoy and your kids aren’t fans of peppers, you can mix up all the other ingredients and have them use tortilla chips to eat their meat/veggies!