Ingredients
1/2
lb frozen turkey meatballs (8 meatballs)
1
tablespoon olive oil
3/4
teaspoon ground cumin
3/4
teaspoon ground coriander
4
Old El Paso™ Stand ’n Stuff™ taco shells
1
cup shredded lettuce
12
very thin slices jalapeño chiles
1/4
cup salsa
1/2
avocado, diced
1/4
cup queso fresco cheese (1 oz)
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 400°F. Line cookie sheet with foil; top with rack. Spray rack with cooking spray.
Add frozen meatballs, olive oil, cumin and coriander to resealable food-storage plastic bag; seal bag, and toss to coat. Place meatballs on half of rack; bake 30 minutes.
Place taco shells on other half of rack with meatballs, and return to oven. Bake about 3 minutes longer or until instant-read thermometer inserted in meatball reads 165°F.
Divide lettuce among taco shells. Cut meatballs in half; place 4 halves in each shell. Top with chiles, salsa, avocado, cheese and cilantro.
