# Components:
→ Turkey Filling
01 - 1 pound lean ground turkey
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 2 garlic cloves, minced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 1 tablespoon chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1/4 cup low-sodium chicken broth
14 - Juice of 1/2 lime
→ Mango Slaw
15 - 1 large ripe mango, peeled and julienned
16 - 1 cup shredded red cabbage
17 - 1/2 cup shredded carrots
18 - 1/4 cup fresh cilantro, chopped
19 - 2 green onions, thinly sliced
20 - Juice of 1 lime
21 - 1 tablespoon honey or agave syrup
22 - 1 tablespoon rice vinegar
23 - 1/2 teaspoon salt
→ Assembly
24 - 12 large butter or romaine lettuce leaves, washed and patted dry
25 - Lime wedges for serving
26 - Fresh cilantro for garnish
# Directions:
01 - In a large bowl, combine mango, red cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together lime juice, honey, rice vinegar, and salt. Pour dressing over slaw and toss thoroughly. Refrigerate until ready to serve.
02 - Heat olive oil in a large skillet over medium heat. Add diced red onion and cook until softened, approximately 2 minutes. Add minced garlic and jalapeño, then sauté for 1 minute.
03 - Add ground turkey to the skillet, breaking it up with a spoon. Cook until no pink remains, about 5 to 6 minutes.
04 - Stir in chili powder, cumin, smoked paprika, coriander, salt, and pepper. Add tomato paste and mix thoroughly to coat the turkey.
05 - Pour in chicken broth and cook for 3 to 4 minutes, allowing the mixture to thicken. Squeeze in lime juice and stir. Remove from heat.
06 - Spoon spicy turkey mixture into the center of each lettuce leaf. Top generously with mango slaw.
07 - Garnish with additional cilantro and lime wedges. Serve immediately.
