From: Celebrity chef Jill Davie. Yield: 4 servings.
4 navel oranges, zested, then peeled and diced
4 cups cabbage, shredded
2 jalapeno peppers, seeded and minced
½ medium red onion, thinly sliced
½ cup cilantro, roughly chopped
1 tsp. salt
1 Tbsp. cooking oil
½ onion, iced
2 cloves garlic, roughly chopped
¾ lb. lean ground turkey
1½ Tbsp. chili powder
1½ tsp. chipotle chili powder
1½ cups cold water
2 Tbsp. cornstarch
8 small corn tortillas
In a medium bowl, mix together the oranges, half the orange zest, cabbage, jalapeno, red onion, cilantro and salt. Set aside.
Heat oil in a large sauté pan over medium heat. Add the onions and garlic; cook until soft and translucent, about 5 to 6 minutes. Turn the heat up to high and add the turkey. Using a wooden spoon break up the meat and stir occasionally until cooked, about 5 minutes. Mix in the chili powder, chipotle chili powder and remaining orange zest. Cook, while stirring, for 1 minute. Turn the heat down to medium.
Place the water in a small bowl and mix in the cornstarch. Slowly add the mixture to the pan while stirring. Cook the mixture until thickened, about 5 minutes. If desired, season to taste with salt and pepper.
To warm the tortillas, wrap in a damp kitchen towel and microwave for 30 seconds to 1 minute. Divide meat evenly among the tortillas and top with the orange slaw.