1 cup diced fresh tomatillos (about 2 large tomatillos)
1/2 cup diced onion
1 minced jalapeño (optional)
2 teaspoons garlic
1/2 teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
Pinch of ground cinnamon
1 pound ground turkey breast
1/2 cup chicken broth
8 cups torn lettuce leaves
1 cup shredded cabbage
Sliced radishes, cucumber, tomatoes, avocado as desired
1/2 cup salsa
Cheese, tortilla chips, sour cream if you like
Heat the oil in a large skillet over medium-high heat.
Add tomatillos, onion, jalapeño and saute about a minute until softened.
Add garlic and spices and cook another minute.
Scoot the vegetable mixture to the edges of the skillet and break the turkey into the skillet. Use your spatula to break it into small chunks.
Add the chicken broth and cook, stirring, for about 5 minutes or until the turkey is cooked through and no longer pink. Remove from heat.
Arrange lettuce and cabbage into 4 bowls and top with whatever other salad vegetables you like. Scoop 1/4 of the turkey mixture on top of each bowl and serve with salsa, cheese, chips and/or sour cream.
Turkey taco mixture can also be served as soft or crispy tacos