8 Mission® Carb Balance Soft Taco Whole Wheat Tortillas

2 Tbsp Vegetable oil

1 medium Onion, diced

1 tsp Cumin

1 tsp Coriander

1 tsp Dried oregano

¾ tsp Salt, divided

¼ tsp Cayenne pepper

1 lb Ground turkey

2 Tbsp Fresh lime juice

1 Tbsp Olive oil

2 tsp Dijon mustard

1 Garlic clove, minced

¼ tsp Black pepper

2 packed cups Finley shredded kale

1 large Carrot, peeled and cut into matchsticks

½ cup Chopped green onion



  1. In a large skillet heat oil over medium-high. Add onion and garlic and sauté until softened, 6-8 minutes. Stir in cumin, coriander, oregano, salt, and cayenne. Add turkey and cook, breaking up meat with a spoon, until cooked through and starting to brown, about 10 minutes.
  2. In a medium bowl whisk together lime juice, oil, Dijon, garlic, salt, and pepper. Toss dressing with kale, carrot, and green onion.
  3. In a large, dry skillet over medium, heat tortillas 1 at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
  4. Serve turkey and slaw with tortillas.

Makes: 4 servings

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