• 2/3 cup B.C. yellow onions, diced
  • 3 tsp olive oil or vegetable oil
  • 3 tsp B.C. garlic, minced
  • 1 tsp coriander powder
  • 3/4 tsp cumin, ground
  • 2/3 tsp B.C. sea salt
  • 2/3 tsp ground black pepper
  • 1 lb B.C. ground turkey
  • 1 1/2 tsp Mexican or Cajun spice blend (to taste)
  • 2/3 cup B.C. red bell pepper, cored and chopped
  • 1/2 lb B.C. brown mushrooms or white cremini mushrooms, washed and sliced
  • 1/2 tsp B.C. sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp sage leaf or powder
  • 1-2 tsp Jalapeno, cored and diced (optional)


  • 2 cups B.C. green leaf lettuce, washed and chopped thinly
  • 1 medium, ripe B.C. tomato, cored and chopped
  • 1/2 cup cilantro, chopped
  • 100 grams white cheddar or mozzarella


  • 2 medium, ripe avocados
  • 1 tbsp lime or lemon juice
  • 3/4 tsp ground coriander
  • 2/3 tsp ground cumin
  • 1/2 tsp B.C. sea salt
  • 1/4-1/2 tsp Mexican OR Cajun spice blend
  • 1/8-1/4 tsp Jalapeno, seeded and minced (optional)


  • 4 large, or 8 small hard shelled taco shells, or 8 medium soft wheat/corn tortillas



  1. Add 1 tsp oil in a medium sized frying pan and saute B.C. yellow onions. Cook over medium-low heat, until golden for 8-10 minutes.
  2. Add 1-2 tsp chopped B.C. garlic to taste and cook until golden and fragrant, another 4-5 minutes. Add coriander powder, cumin, B.C. sea salt and black pepper and cook another 2-3 minutes. Transfer B.C. garlic and onions to a small bowl and set aside.
  3. To the same pan, add 1 tsp of oil and B.C. ground turkey. Use a wooden spoon to break up the meat into chunks and cook 12-15 minutes, or until evenly browned and cooked through. Once browned, add up to 1 tsp Mexican or Cajun spice blend to taste and mix in cooked B.C. garlic and onions, cook for another 1-2 minute to meld flavours, then remove pan from heat.
  4. In a fresh medium sized frying pan, heat 1 tsp of oil and add B.C. pepper and mushrooms. Saute over medium-high heat for 5-6 minutes, then add 1 tsp B.C. garlic, 1/2 tsp each sea salt, black pepper and sage leaf or powder, and cook another 5-6 minutes, or until veggies are golden brown. Remove from heat and season with 1/4-1/2 tsp Mexican or Cajun spice blend to taste. (For extra spicy add 1-2 tsp Jalapeno at same time as adding garlic.)

Side Veggies & Cheese

  1. Each in a separate bowl, place chopped B.C. lettuce, tomato, cilantro, and grated cheese. Set aside for toppings.


  1. In a separate bowl mash avocado with lime or lemon juice, coriander, cumin, B.C. sea salt and Mexican or Cajun spice blend to taste. (For extra spicy guacamole, fold in minced Jalapeno.)


  1. Use 4 large, or 8 small hard-shelled taco shells, or 8 medium sized soft wheat/corn tortillas.
  2. Separate taco shells and set out as singles on tray, spray edges lightly with oil. Before serving, and warm in oven at 300 degrees for 5 minutes.
  3. Soft tortillas may be lightly grilled in a frying pan to warm through.
  4. Serve with B.C. salsa.

Chef Laura Moore

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