Turkey and Lentil Tacos with Apple Fennel Slaw and Honey Chipotle Aioli
TACOS are absolutely one of my favorite foods. And these Turkey and Lentil Tacos with Apple Fennel Slaw and a Honey Chipotle Aioli are the BOMB. Fall flavors wrapped with a corn tortilla? Yes, PLEASE.
If you even remotely hang around me when I’m cooking, at some point, I am going to serve you tacos. The flavor? Who knows? I make tacos inspired by whatever is in season, and I have on hand. Which is exactly where the inspiration for these tacos came from.
I was planning to make our favorite turkey tacos – no, I haven’t given you that recipe, yet – but was lacking cabbage. So, digging around the fridge I pulled out a fennel bulb and thought, ‘Why not?’ Inspired by fall and the ingredients I had; I went into creation mode.
P.S. If you’re looking for more fall inspired tacos, check out this recipe.
Using the Meaty Texture of Lentils
If you’re looking to reduce meat from your diet, lentils are an amazing option. While not only delicious, they are also budget friendly. And the ‘meaty’ texture makes them perfect for blending with meat or on their own in tacos. Mixed with turkey, you don’t even realize it’s not all meat and you’ve heavily increased the nutritional value of the meal.
If you’re not a lentil fan, consider subbing in pinto or black beans instead. It will vary the flavors slightly but still be yummy.
Substitutions in the Turkey and Lentil Tacos
The slaw veggies can easily be swapped out for your favorites. Carrots, cabbage, radishes, even thinly sliced turnips will work. Please do try the apple fennel combo though, because it is fantastic with the flavor profile of these tacos. Cumin, cinnamon, coriander, and spicy chilies pair perfectly with the slaw and the aioli.
You can easily use minced chicken or pork in the place of the turkey in this dish. Or stew down whole chicken pieces like I do in my Chicken Tinga Taco recipe, if you want something besides mince. I do not recommend red meats like beef or lamb in this recipe. The flavor profiles are not going to work.
Taking a Bite
When I told my hubby I was making Turkey and Lentil Tacos with Apple Fennel Slaw and Honey Chipotle Aioli, his exact words were, ‘those flavors will not work together.’ I’m seriously still not sure why he doubts me. But you should have seen his face when handed him one of these bad boys. Immediately grabbing up his plate after that first bite, he headed back into the kitchen for MORE.
This recipe is officially declared in the keeps recipes, which is why I’m sharing it with you. I’m also excited to hear what you think of it, so please let me know in the comments. And as always, if you have questions, leave them there or find me on social media. I’m always happy to help.
Turkey and Lentil Tacos with Apple Fennel Slaw and Honey Chipotle Aioli
Ingredients
Taco filling
- 1 pound ground turkey
- 1.5 cups cooked green lentils
- ¾ tsp ground chipotle chilies
- ½ tsp ground cumin
- ⅓ tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground white pepper
- ½ tsp ground cinnamon
- ¾ tsp smoked paprika
- ½ tsp chili powder
- 1 tsp ground black pepper or to taste
- salt to taste
- ½ cup water
Additional Ingredients
- 1 batch Honey Chipotle Aioli recipe below
- 1 batch Apple Fennel Slaw recipe below
- 12-14 corn tortillas you can use flour but it will alter the flavors of the dish and add gluten
- ½ small bunch cilantro chopped, for finishing
Instructions
- Combine all spices in a small bowl and set aside until needed.
- Over medium-high heat, cook turkey in a large skillet until done. Stir in spices and cook until fragrant, to release oils in the spices.
- Add the half of cup of water and lentils. Cook for about 10 minutes or until most of water has evaporated. Season with salt and adjust spices to taste.
- Assembling the Tacos
- Heat corn tortillas wrapped in a damp towel in the microwave until warm and flexible.
- Place about 1/3 cup of taco mix onto a warm tortilla. Followed up with apple fennel slaw, then drizzle with honey chipotle aioli. Serve immediately. Enjoy.
Notes
Apple Fennel Slaw
Ingredients
- 1.5 medium-size slightly tart crunchy apples cut into match sticks (I used Pink Lady)
- 1 large fennel bulb thinly sliced
- 6 large brussel sprouts thinly chopped
- ½ small bunch cilantro chopped
- Juice from 1 lime
- 3 tbsp rice vinegar
- salt and pepper to taste
Instructions
- Mix together all the prepped ingredients, tasting to adjust seasoning. Then place in the fridge to allow time for the flavors to meld for best taste.
Honey Chipotle Aioli
Ingredients
- ¾ cup Nonfat Greek yogurt
- ⅓ cup reduced-fat or vegan mayo
- 3 tbsp honey
- 1 tsp hot sauce
- 1 clove garlic minced
- 1 large chipotle pepper with adobe sauce
- Juice from 1/2 lime
- Salt and pepper to taste
Instructions
- Place all ingredients into a food processor or blender and process until smooth. Place in fridge for flavors to meld at least 10 minutes before using. Longer is better.