Mexican turkey stir fry

Mexican turkey stir fry

A stir fry is a quick and simple way to cook ingredients and flavour combinations, but have you tried mixing up the flavours? This Mexican flavoured dish is lovely, fresh, simple and hits the spot very very quickly!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g turkey thigh mince
52 g peppers, cut into cubes
46 g onions, diced
10 g fresh coriander, chopped
80 g avocado, sliced
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp water
6 g olive oil
0.5 garlic clove, chopped or crushed
46 g reduced fat sour cream
149 g pak choi
salt and pepper


  • Put a frying pan onto a medium heat and add your oil.
  • One the oil is warm add your turkey mince and start to stir fry it.
  • When the mince is almost cooked, sprinkle the smoked paprika and cumin over the mince and give it a good stir to coat the mince in the spices.
  • At this stage the mince maybe a little dry, so feel free to add a tablespoon of water.
  • Next add the peppers, onion and garlic to the pan and stir fry for a few minutes until they start to soften.
  • Finely slice your pak choi and add it to the pan.
  • Stir fry the pak choi for a couple of minutes before adding half of the chopped coriander to the pan and plating up!
  • Add your avocado slices, remaining coriander and a dollop of reduced fat sour cream to your plate and you’re onto a winner!

Recipe Notes

  • For anyone following 2018 BC plans, use lean turkey or chicken breast mince.
  • For anyone following older BC plans, make sure your mince is extra lean, less than 5% of fat per 100g.
  • Chinese cabbage/leaf works really well instead of pok choi.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook