In a hurry? These Indian-inspired tacos will be on the table in 20! Indian-spiced veggies and succulent turkey get wrapped in warmed tortillas with a tasty garlic sauce. Wrap it up and hit the road.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Mix(ContainsMustard/Moutarde)
Mayonnaise(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)
Sweet Bell Pepper
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Chana Dal(ContainsSoy/Soja, Tree Nut/NoixMay containEgg, Nuts)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat your broiler to high. Wash and dry all produce. Core, then thinly slice the pepper. Cut the cauliflower into bite-size pieces.Peel, then mince the garlic. Pat the turkey dry with paper towels and season with salt and pepper.
Add the cauliflower, peppers, Indian spice, half the garlic and 1 1/2 tbsp oil (dbl for 4ppl) to a baking sheet. Season with pepper. Arrange in a single layer. Broil in the middle of the oven, stirring halfway through, until tender, 8-12 min.
While the veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the turkey. Cook, turning pieces over occasionally, until cooked through, 5-6 min.**
While the turkey cooks, roughly chop the cilantro. Stir together the mayo, hummus and remaining garlic in a small bowl. Set aside. Whisk together the vinegar, 1/2 tsp sugar, and 2 tbsp oil (dbl both for 4ppl) in a large bowl. Set aside.
Wrap the tortillas in foil and place in the oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!)
Add the spinach and half the chana dal to the large bowl with the dressing. Toss to coat. Divide the tortillas between plates. Top with the garlic hummus, roasted veggies and turkey. Sprinkle over the cilantro and remaining chana dal. Serve with the salad on the side.