Crazy for Corn

Turkey, Zucchini, and Corn Tacos

Serves 10
Prep time: 30 minutes
Total time: 45 minutes

Ingredients
2 tablespoons olive oil
1 lb. lean ground turkey or chicken
3/4 lb. zucchini, cut into 1/4-inch dice
1 large yellow onion, chopped
3 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 lbs. grape tomatoes, halved
3 cups fresh (cut from about 6 ears) or frozen corn kernels, thawed if frozen
1 can (15 oz.) black beans, rinsed and drained
1/2 cup purchased salsa, plus 1 cup for serving
1/4 cup chopped fresh cilantro
20 purchased taco shells
2 cups shredded romaine lettuce
1 cup coarsely shredded part-skim cheddar
1 cup reduced-fat sour cream
1 cup sliced red onion
1 recipe chunky guacamole (recipe follows)

1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add turkey and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Add zucchini, yellow onion, garlic, chili powder, and cumin to skillet; cook, stirring occasionally, until softened, about 4 minutes. Transfer with a slotted spoon to bowl with turkey. Add 1/2 tablespoon oil and the tomatoes to skillet; cook, stirring occasionally, until wilted, about 4 minutes. Transfer with a slotted spoon to bowl with turkey and discard juices. Add remaining 1/2 tablespoon oil and the corn to skillet; cook, stirring occasionally, until corn is tender, about 2 minutes. Return ingredients in bowl to skillet; stir in beans and salsa. Cook until hot, about 4 minutes. Transfer to a serving bowl and stir in cilantro; salt and pepper to taste, for filling.

2. Serve filling and remaining ingredients in separate bowls to assemble tacos as desired.

Nutrition facts per serving (without guacamole):
calories: 395
total fat: 16g
saturated fat: 5g
sodium: 685 mg
carbohydrate: 47g
calcium: 202 mg
cholesterol: 49mg
protein: 19g
fiber: 7g