INGREDIENTS:

Around 500g turkey mince

2 capsicums (one red, one green or whatever you prefer), diced

3 cloves garlic, finely chopped

¼ cup (packed) fresh chopped coriander (unless you’re a hater!)

3 tablespoons lime juice

1 tablespoons avocado or grapeseed oil

For the thai lettuce wrap version:

2 tablespoons fish sauce

¼ cup (packed) fresh mint leaves, chopped

½ tsp brown sugar (optional, or use a substitute)

Iceberg lettuce leaves to serve

For the taco version:

1 ½ tsp smoked paprika

1 tin mexican mix beans

1 small tin sweet corn kernels

1 avocado

1 chopped tomato

Corn or flour tortillas, sour cream and/or salsa to serve (depending on your calorie needs)

METHOD:

On medium high, cook capsicums in oil for around 3 mins. Add garlic and cook for 30 seconds or until aromatic.

Add turkey mince and cook until just brown, then add fish sauce OR paprika and beans. Simmer for around 5 mins. 

Stir in coriander/mint/lime juice/sugar OR corn/chopped tomato.

Serve in lettuce OR tortillas topped with avocado/your choice of sour cream/salsa