Prep 5 mins
Cook 25 mins
I came up with this one day when I just didn't want the tacos that I had prepared to make for dinner. I grabbed things around the house, including seasonings from Central America and Asia creating a North American favourite with a European twist. After eating it, DH asked me to open a restaurant with him.
- 1 lb ground turkey or 1 lb ground chicken or 1 lb ground beef or 1 lb ground veal
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can mushrooms
- 1 tablespoon chili paste or 1 tablespoon chopped chile
- 2 tablespoons sesame oil
- 1⁄4 cup finely chopped fresh cilantro
- 1 (12 1/2 ounce) package taco seasoning
- 1⁄4 cup water
- 0.5 (9 ounce) package rice vermicelli, approximately
- 1 avocado
- 3 garlic cloves
- 1 jalapeno pepper
- 1 cup Greek yogurt
- 3 green onions
- 1 tomatoes
- 1⁄2 cup cheese, shredded
- Brown ground turkey in a large skillet over med high heat and drain.
- Add tomato sauce and drained mushrooms. Cook at medium.
- Stir in taco seasoning, water and chili paste (or peppers).
- Simmer for 10 minutes.
- Prepare vermacelli according to the package.
- Stir in vermacelli, cilantro and sesame oil to sauce.
- Keep over low heat for 5-8 minutes, stirring regularly, until noodles are soft.
- In a food processor, grind jalapano pepper (take out the seeds) and garlic.
- Add avacado and grind until smooth.
- Add Greek yoghurt and mix until consistent texture.
- Place sauce and noodles in a bowl.
- Top with avacado dip.
- Sprinkle with chopped green onions, chopped tomatoes and shredded cheese.