2 large corn taco shells
1/4 pound extra lean ground turkey
2 tablespoons chopped onion
1 small clove garlic, minced
2 tablespoons canned diced green chili peppers, drained
1 tablespoon water
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 cup chopped tomato
2 tablespoons fat free plain Greek yogurt
1 tablespoon shredded reduced-fat cheddar cheese
1 1/2 cups shredded lettuce
Heat taco shells according to package directions.
In small nonstick skillet coated with cooking spray cook turkey, onion, and garlic until no longer pink, stirring to break up meat. Stir in chili peppers, water, chili powder and cumin. Cook over medium heat, stirring frequently, until most of the liquid evaporates.
Fill taco shells with turkey mixture. Top with tomato, yogurt and cheese. Serve on bed of lettuce.