Thai Turkey Tacos with Peanut Sauce & Cucumber Slaw

Directions

1. Wash all produce and dry.
2. Trim cilantro leaves from the stems, mince the leaves, and place them in a medium bowl.
3. Juice the lime into the cilantro bowl. Add half of the peanut sauce, a splash of water, and salt; stir to make a dressing and set aside. Reserve the remaining peanut sauce for serving.
4. Preheat a nonstick skillet over medium-high heat.
5. Swirl in a bit of virgin coconut oil, then add the turkey, curry paste, and salt; cook, breaking the meat apart until browned and crumbly, about 4–5 minutes.
6. Slice the red bell peppers into thin strips and add them to the dressing bowl.
7. Quarter the cucumber lengthwise, then cut crosswise into thin pieces; add to the dressing bowl along with the shredded cabbage and mix to form the slaw.
8. When the turkey is cooked, pour in a splash of water and cook a minute or two more, stirring until the sauce thickens. Remove from heat.
9. Warm the tortillas in a separate skillet, in the oven, or in the microwave if desired.
10. Fill each tortilla with some turkey and a portion of the slaw. Drizzle with the remaining peanut sauce and serve with any extra slaw on the side.