EGGPLANT TACOS

INGREDIENTS

8 corn tortillas
1 Tbsp olive oil
1 eggplant, finely diced
½ yellow onion, finely diced
1 lb ground chicken (97-99% lean meat) or ground turkey
1 tsp garlic powder
1 tsp dried oregano
½ tsp cumin
½ tsp chili powder
½ tsp salt
¼ cup Queso fresco or shredded Mexican style cheese
1 large tomato, diced
¼ cup finely chopped cilantro
2 limes, cut in quarters

NUTRITION FACTS FOR ONE SERVING

APPROX 1 TACO, MAKES 8 SERVINGS

177 calories; 21 grams carbohydrate; 4 grams fat; 17 grams protein; 5 grams dietary fiber
AVERAGE COST FOR ONE RECIPE: $9.81

DIRECTIONS

Preheat oven to 325°F. Wrap tortillas in foil stacked in two packs of four. Place tortillas in hot oven to warm. Heat oil in large skillet over medium-high heat. Add eggplant and onion and cook down until the onion is translucent and the eggplant is soft. Then, add the ground chicken, garlic powder, dried oregano, cumin, chili powder, and salt to the pan, breaking down the chicken into smaller pieces. Cook the mixture, stirring frequently, until the chicken browns and the ingredients are well incorporated. Serve tacos on the tortillas with the cheese, tomato, cilantro, and limes. Enjoy!