Directions:

• In a large pan, heat 2 tablespoons of olive oil over medium high heat.

• Cook turkey and spices.

  • 1 pound ground turkey

  • 1 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • 1/2 teaspoon chili powder

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1/4 teaspoon ground pepper

• In a large bowl, toss:

  • 1 cup jicama, (OR) rutabagas – peeled and sliced into matchsticks

  • 1/2 cup cilantro, torn

  • 1 tablespoon honey

  • Juice of two limes

  • 1 jalapeno, sliced thin

  • 1 small red onion, diced

  • 1 cup store-bought peach & pineapple salsa

  • 1 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1/4 cup toasted pepitas

• Lay 6 large romaine leaves, washed and dried open side up on a serving platter.

• Fill each romaine leaf with a generous amount of the Mexican Spiced Ground Turkey.

• Top each taco with jicama slaw, pineapple salsa and toasted pepitas.

• Serve with extra lime wedges, pineapple and chips.