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Active: 30 min Total: 30 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Repurposed Turkey Bolognese Tacos:
  • Green peppers - 2 , diced
  • Cabbage - 8 large leaves ((substitute for tortillas))
  • Avocado - 1 , sliced
  • Cooking oil - 1 Tbsp
  • Leftover turkey bolognese - from Wednesday dinner
  • Coriander - 3/4 tsp
  • Cumin - 1/2 tsp
  • Paprika - 1/2 tsp
  • Cayenne pepper - pinch of
  • Cilantro - a few sprigs
  • Your favorite hot sauce - for serving ((We love Tapatio!))
Simple Sauteed Asparagus:
  • Asparagus - 1 bunch , ends snapped off
  • Lemon - 1/2 , juice of

Prep

  1. Asparagus - Snap off ends (this is a great kid activity!). (Can be done up to 4 days ahead and then "planted" in water and covered with a plastic bag, just like these herbs)
  2. Green peppers / Cabbage / Avocado - Prep as directed. his video is for slicing peppers but gives you a good idea on how to prep peppers. (Peppers and cabbage can be done up to 4 days ahead)

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Make

  1. Heat a skillet over medium heat. Add in cooking oil and then green peppers to heated oil with a dash of salt. Saute until softened, ~3 minutes.
  2. Add in leftover turkey with coriander, cumin, paprika, and cayenne. Cook until warmed through, ~5 minutes. Set aside.
  3. Heat a saute pan or skillet over medium-high heat. Add oil and then asparagus to heated oil with some salt. Saute for 5 to 8 minutes (depends on thickness of spears), until softened but crunchy. Add a squeeze of lemon juice. Season to taste with salt & pepper.
  4. Let everyone assemble tacos in cabbage leaves and top with cilantro, avocado, and hot sauce. Enjoy with asparagus.

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