Are you tired of the same old Taco Tuesday routine? Say goodbye to the mundane and hello to a new take on taco night! These Zingy Lime-Ginger Turkey Cabbage Boats will take your weeknight supper to the next level. This heart smart recipe is a breeze to create and will have your taste buds dancing with a burst of spicy flavour.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 6 servings
- 3 tablespoons fresh lime juice
- 1 tablespoon non-GMO cornstarch or arrowroot powder
- 1/4 cup soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- 1 pound (450g) ground turkey breast
- 1 tablespoon grated fresh ginger root
- 2 cloves fresh garlic, minced
- 1 cup (≈ 1 bunch) thinly sliced green onions
- 1 small jalapeño pepper, finely chopped (optional)
- 1/2 to 1 cup thinly sliced red bell pepper
- 2 cups shredded carrots (1 package)
- 2 cups broccoli slaw (1 package)
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 6 Chinese cabbage leaves, lightly steamed for 1–2 minutes
- 1/4 cup chopped almonds, roasted
- In a small bowl, mix together fresh lime juice, cornstarch, coconut aminos (or soy sauce), and sesame oil, and set aside.
- In a large skillet or wok, heat coconut oil over medium-high heat. Add ground turkey breast, ginger, and garlic. Stir often until turkey is browned and cooked through, about 6–8 minutes.
- Add green onions, jalapeño, bell peppers, shredded carrots, and broccoli slaw, and stir-fry until vegetables are tender-crisp.
- Add the lime juice-cornstarch mixture to the meat and vegetables and mix well. Reduce heat to low and fold in the chopped mint and cilantro.
- Arrange steamed Chinese cabbage leaves on a serving platter. Spoon about 1 cup of mixture onto each leaf. Top with chopped almonds.
Butter or green leaf lettuce can be used as an alternative to the steamed Chinese cabbage – you won’t need to steam the lettuce leaves so you’ll save a few extra minutes.
This is a great make ahead. You can prepare this dish in advance so all you have to do is re-heat the filling and get the lettuce leaves (or cabbage leaves) ready before serving.
This recipe has been adapted from the Institute for Functional Medicine’s Cardiometabolic Food Plan.
Contact me if you’d like more delicious heart smart recipes!
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