1 Tbsp. vegetable oil
1/2 (28-ounce) package frozen turkey meatballs, partially thawed and cut in half
3 cups frozen pepper and onions, thawed
1 (1-ounce) package taco seasoning
1/3 cup water
8 corn (or flour) 6-inch tortillas, warmed
2 cups shredded iceberg lettuce
2 tomatoes, chopped
1 cup shredded cheddar cheese
Cilantro cream sauce (see Note)
1. In a large skillet, heat oil over medium heat and cook meatballs with the pepper and onion mixture for 5 minutes, stirring occasionally. Add taco seasoning and water, mix well and cook for 3 to 5 minutes or until heated through.
2. Place the meat mixture down the center of tortillas then evenly distribute lettuce, tomato, cheese and drizzle with cilantro cream sauce. Serve immediately.
Note: To make our cilantro cream sauce, place 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 cup fresh cilantro, 2 teaspoons lime juice and 1/2 teaspoon salt in blender and pulse until smooth. If you would like, you can dollop these with some sour cream rather than making the sauce.