Turkey and Eggplant Baked Tacos
Servings: 4
Ingredients
- 8 crunchy taco shells
- ½ tablespoon olive oil
- ½ eggplant (chopped into ½" pieces)
- ½ onion (chopped)
- 2 garlic cloves (minced)
- 12 ounces 93% lean ground turkey
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin powder
- ⅛ teaspoon salt
- 4 ounces shredded cheddar cheese
- 1 avocado
- ½ cup Greek yogurt
- ½ cup cherry tomatoes
Instructions
- Preheat the oven to 400 °F. Lightly spray a baking dish with nonstick spray.
- Heat the olive oil in a skillet over medium heat.
- Cook the eggplant, onion, and garlic for about 3 minutes, until they just start to soften.
- Add the turkey and continue to cook until it's no longer pink.
- Stir in the spices and salt, continue to cook for 1 more minute before removing the skillet from the heat.
- Arrange the taco shells in the baking dish. Spoon the turkey mixture evenly into each taco shell. Top evenly with the shredded cheese.
- Put the baking dish in the oven and bake for about 15 minutes, until the cheese is bubbling and the taco shells are lightly toasted.
- Top the tacos with avocadoes, yogurt and tomatoes. Enjoy!