Eggroll Taco
This Asian-fusion taco tastes like something you’d order at a hip street food pop-up—only it’s ready in 15 minutes and you don’t have to change out of your sweats.
A whole wheat tortilla gets stuffed (and crisped) with soy and ginger-infused ground turkey, then topped with a zingy sesame-lime slaw. Add a drizzle of hoisin and sliced green onions for that final chef’s kiss.
It’s crave-worthy, fiber-filled, and packed with protein.
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Ingredients
Directions
- In a large bowl, toss the coleslaw mix with sesame oil, vinegar, lime juice, and a pinch of salt. Massage gently with your hands to soften. Set aside.
- In a small bowl, mix the ground turkey with soy sauce, ginger, garlic powder, and onion powder until fully combined.
- Spread the seasoned turkey evenly over the entire surface of the tortilla.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Place the tortilla turkey-side down and press down with a spatula. Cook for about 4–5 minutes, until the turkey is mostly cooked through and you see juices released. Flip and cook the other side for 2–3 minutes, until the tortilla is golden and slightly crisp.
- In a small bowl, mix hoisin sauce with 1–2 tsp water to make it drizzle-able.
- Fill your taco with some of the slaw, drizzle with hoisin, and top with green onions. Serve the rest of the slaw on the side.
Notes
- Make it spicy: Add sriracha to your hoisin drizzle.
- No turkey? Try ground chicken or a crumbled veggie burger patty.
- Meal prep idea: Make a big batch of slaw and seasoned meat and assemble tacos fresh throughout the week.
