Turkey and Yam Tacos

After a week of very bland eating on a high protein diet, I decided I needed to spice things up a little and try something different. So I modified this spicy turkey and yam taco recipe so that I didnt lose my mind. This would probably work pretty well for Thanksgiving leftovers (just add shredded turkey with the broccoli instead of fresh ground turkey), and works pretty well for lunch in a high protein diet if you eat it naked style in a bowl instead of with the tortilla.
Turkey and Yam Tacos
Ingredients
Not pictured: broccoli florets
1 large yam, peeled and diced
1 Tablespoon olive oil
1 pound ground turkey
1 small onion, diced
1 large jalapeño pepper, seeded and diced
1 clove garlic, minced
2 cups broccoli, chopped
1-½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
¼ cup salsa
¼ cup chopped cilantro
8 warm whole wheat tortillas
Directions
Microwave yam in a microwave-safe bowl for 5-7 minutes, or until cooked.
Coat large pan with olive oil over medium heat. Add turkey and cook until evenly brown, 5-7 minutes.
Stir in onion, jalapeño, and garlic. Cook, stirring occasionally, for 3 minutes.
Stir in broccoli. Cook, stirring occasionally, for 4-7 minutes, or until onions are cooked.
Add spices, salsa, and cooked yam. Mix ingredients in pan so that everything is coated lightly in salsa. Cook until any excess liquid is evaporated.
Spoon filling onto tortilla and garnish with cilantro.
This came out way better than I expected. It had all the traditional fall ingredients, and a nice little jalapeño kick! This recipe makes 4 servings and runssurprisingly for a meat dishabout $1.50 per serving.