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Turkey Tacos
by Chef John J. Vyhnanek

Total time = 20 minutes
The warm shell and chilled ingredients of this easy taco make for a light dinner or after holiday evening snack.

1 cup cooked turkey meat, dark and white pieces about 1/2 inch by 2 inches
4 corn taco shells
1 cup lettuce, chopped
1/2 cup green beans, cooked and diced
1/4 cup whole cranberry relish
1 teaspoon chili powder
1/4 cup no-fat sour cream
1 tablespoon scallions chopped
4 slices avocado or 4 tablespoons guacamole
1/4 cup jack cheese, low-fat
directions
Cut the leftover turkey meat into strips. Then, dice the green beans, mix the cranberry relish with chili powder, chop the lettuce and scallions. Slice the avocado and lime. If using guacamole, it is best to buy pre-made frozen from your grocers freezer case, or make your own.

Warm the taco shells in an oven as directed on the package then fill equally with salad greens, turkey and green beans. Top with no-fat sour cream, avocado slices/guacamole, seasoned cranberry relish, chopped scallions and low fat Jack cheese.

This recipe comes from Chef John Vyhnanek's cooking site Good Cooking