Thai, Turkey, Lettuce Tacos


I’ve been trying to use a “use it up” mentality in my cooking lately. I recently accepted a new position teaching 10th and 11th grade English in the Des Moines, IA  metro community for the 2017-18 school year. Since I will be moving in the middle-end of July, I have taken on the mentality of using up ingredients, and I adapt recipes to use us just what I have on hand. This calls for a very inventive level of internet searching which requires you to think about every ingredient in the pantry and fridge and how it all goes together. This recipe served exactly that purpose. I was able to empty a peanut butter jar, a chicken stock box, several veggies, and a turkey pack from the freezer. As always, feel free to sub other types of meat, or lettuce, in order to fit your pantry clean out needs.

Thai Turkey Tacos


For the Peanut Sauce:

  • 1/2 cup reduced-sodium chicken broth
  • 2 tbsp peanut butter
  • 1/2 tablespoon Sriracha chili sauce
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 tbsp freshly grated ginger
  • 1 clove garlic, crushed

For the Turkey:

  • cooking spray
  • 16 oz ground turkey
  • 1 tbsp Sriracha chili sauce (less if you don’t like a mild-medium spice)
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 1 1/2 cups shredded coleslaw mix (carrots and cabbage)
  • 2/3 cup scallions, chopped

For Serving:

  • 2 tbsp chopped peanuts
  • Cilantro leaves, for garnish
  • Lime wedges
  • Iceberg lettuces outer leaves


  1. Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
  2. Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
  3. When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
  4. Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
  5. Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.

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