PERSIAN TACOS W/VEGETARIAN OPTION

Persian Tacos W/Vegetarian Option image

Provided by COOKGIRl

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 20

6 -8 corn tortillas (5 inch, I made my own using masa harina dry mix)
fresh Baby Spinach (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.) or fresh baby arugula (or combination, can also sub your favorite salad greens like butter lettuce, red leaf, etc.)
tomatoes, diced small
lime slice
yellow hot chili pepper (we like yellow jalapenos)
green onion, thinly sliced
red onion, diced small
cucumber, diced small
avocado, diced small
fresh cilantro
fresh basil
of fresh mint
plain yogurt, drained
2 tablespoons olive oil
1 lb ground chicken or 1 lb ground turkey
1 garlic clove, peeled and finely minced (I used 1/2 teaspoon dried minced garlic because my fresh garlic had gone bad)
salt or pepper
1 -2 tablespoon pomegranate molasses
1 -2 teaspoon sumac, to taste
1/2 lime, juice of

Steps:

Prep the garnishes and arrange on a serving platter. Cover until ready to use and set aside or refrigerate.
In a large skillet heat up olive oil on medium heat. Brown the ground beef until half way cooked then add the garlic. Cook until the meat is no longer pink; approximately 5 minutes.
Remove skillet from stove and season meat with salt and pepper, to taste. Now stir in about 1 tablespoon of pomegranate molasses and 1 teaspoon of sumac. Taste test. Add more of either-to your preference.
Serve the meat warm with the corn tortillas and platter of garnishes. We served simple dark red kidney beans on the side which were lightly seasoned with cumin powder, salt and pepper. I also slightly mashed the beans, too.

Nutrition Facts : Calories 512.6, Fat 33.1, SaturatedFat 10.3, Cholesterol 102.8, Sodium 121.9, Carbohydrate 22.4, Fiber 3.1, Sugar 0.6, Protein 30.9