I kept seeing this meme pop up last week at the beginning of the new month about how January was a practice month. I am right there with it, you guys. I took on way too much, and while I can pride myself on eating well most of the time in January, I didn’t get quality sleep, I was stressed out more than I liked to admit, and my FitBit didn’t see much action.
Butttttt, it’s a new month, and I feel like I’m already doing much better. I turned down a few side hustles, which pained me at the time, but I can tell already that I made the right decision. I also took my first yoga class last week. It felt much easier than my attempts at Pure Barre, but also a lot harder than I thought it would be. Then, I decided to take a hot yoga class. Um, I’m going back to beginner for a while. kthanks.
I can always do better at meal-planning though. For me, I’ve learned I get bored if I over-prep. Does that make sense? I like variety, but need to prep for only 2-3 days at a time. So batches of protein I can add a quick side to seem to work well for me.
Enter: Thai Turkey Tacos with Peanut Sauce! I’m new to Thai food, but absolutely love it; fresh, light, and filling with spice I get to control.
These Thai Turkey Tacos are insanely easy to make. Typically, I’ll use romaine or iceberg for lettuce wraps, but when I made this batch, I had more red cabbage on hand, than lettuce. Really, you can use what you like. Stuff this mixture in tortillas, or toss in a bowl with rice. Lean protein like turkey, with a little heat from red pepper flakes (Um, I use my sparingly, as I am a wimp with heat), and your fave fresh veggies, and February is looking like a good place to start over…again.
Do you have a favorite Thai dish? I’m looking for new recipes, friends!
- Peanut Sauce:
- 1/2 cup reduced-sodium chicken broth (or water)
- 2 tbsp peanut butter, creamy
- 1 clove garlic, crushed
- 1/2 tablespoon Sriracha chili sauce
- 1 tbsp honey
- 1 tbsp soy sauce (GF, or coconut aminos)
- 1/2 tbsp freshly grated ginger (ground ginger spice will also work)
- Turkey:
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 tbsp Sriracha sauce
- 4 cloves garlic, crushed
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce
- 1/2 cups shredded carrots
- 1/2 cup shredded red cabbage
- cilantro leaves, for garnish
- 8 lettuce leaves to wrap
- Make the peanut sauce; in a small bowl combine chicken broth, peanut butter, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove minced garlic. Mix well.
- Heat a large non-stick skillet medium until hot. Add oil.
- Add turkey to skillet, and break apart with wooden spoon or a spatula. Heat until cooked through and browned. Add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute. Add peanut sauce to turkey mixture and turn heat to low. Let peanut sauce simmer, 6-8 minutes. This will allow the sauce to thicken with the ground turkey.
- Divide the turkey equally between 8 leaves, top each with shredded carrots, and cilantro. Dig in!
These looks so delicious and healthy! I will have to add this to my weekday menu!
Thanks, Nikki! Hope you enjoy 🙂
Oh yes! This is definitely something I know I would love! Such a simple recipe. I love it.
I actually have almost everything to make this at home. I’ll admit I bought jarred peanut sauce! I might have to try these out soon 🙂 I go through phases where I want to put peanut sauce on everything, lol!