- 1 can diced tomatoes, drained (15 0z.)
- 2 large carrots, cut into 1/2 inch pieces
- 1 green bell pepper, finely chopped
- 1/4 cup chopped fresh cilantro, plus more for topping
- 4 scallions, chopped, plus more for topping
- 2 tablespoons unsalted peanut butter
- 1.5 tablespoons low-sodium soy sauce
- 1 tablespoon chile powder
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 skinless, bone-in turkey breast (about 2 1/2 pounds)
- Tortillas of choice
- Optional toppings: avocado, shredded lettuce, plain Greek yogurt, pico de gallo, shredded cheese, etc. (We topped with avocado and the pico de gallo recipe that I linked to).
- Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder, and cinnamon in the crock pot, and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
- Remove the turkey and transfer to a large plate. Shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
- Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.
I’m always a big fan of crock pot meals to save time, and this meal was a nice change of pace from our usual taco nights.
Have you ever heard of mole sauce before? What are your go to taco toppings? Who is the main cook in your house?
Don’t forget to join in on my 7-day Heart My Health Valentine’s Challenge. You could win a personal training plan from me just from sharing your healthy pics on social media this week!