Thai Turkey Tacos

I was shocked when my pickiest child, Simon, ate two of these. He is a sworn onion and green pepper hater. Yet, when chopped up and cooked in this Asian-inspired taco filling, he didn't even seem to notice. Score! I modified the recipe a little bit from the original, which I found on babycenter. I always buy ground turkey in the 20 oz packages, so I cooked up a whole package, took half of the cooked turkey and put it in a container in the freezer for later, and then continued on with the scrumptious recipe! I cheated and used ground ginger and powdered garlic, but you could use a teaspoon or two of fresh grated ginger and 1 or 2 cloves of minced garlic if you feel like taking the time.

Thai Turkey Tacos 
 em&baby#2

10 oz ground turkey
1/4 t. ground ginger
1/2 t. garlic powder
1 can chopped water chestnuts (optional; I made it without the first time and almost liked that better)
1/2 c. chopped red or green pepper
1/2 small onion, cut into thirds, then sliced
1 c. coleslaw mix with carrots (I used 1 c. thinly sliced green cabbage)
Cilantro for garnish

Thai Cooking Sauce
Combine:
1 tsp sesame oil
1 Tablespoons of soy sauce
1 Tablespoons of lime juice (I didn't have a lime so this got omitted)
1 Tablespoon of honey
 1/4 tsp of crushed red pepper

Heat a large nonstick skillet over high heat. Add turkey; cook, crumble and stir until meat is no longer pink.  Add ginger, garlic, onion, pepper, water chestnuts and slaw mix; stir-fry with meat for 2-3 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas and garnish with cilantro. Can serve on lettuce wraps too.