Boston bibb turkey tacos with Asian pear, beet and fennel slaw

Ingredients

Slaw

• 2 Asian pears, cut into ¼-inch (6 mm) matchsticks 
• 3 golden beets, cut into ¼-inch (6 mm) matchsticks
• ½ fennel bulb, thinly sliced 
• 2 green onions, thinly sliced
• ¼ cup (60 mL) fresh cilantro leaves, chopped 
• 2 limes, juiced and zested
• 2 tbsp (30 mL) unseasoned rice wine vinegar
• 1 tsp (5 mL) fresh gingerroot, peeled and finely grated

Filling

• 1 tbsp (15 mL) canola oil
• ½ cup (125 mL) onion, diced
• 1 clove garlic, minced
• 1 lb. (454 g) extra lean ground turkey
• ½ cup (125 mL) carrot, grated
• 2 tbsp (30 mL) green onion, thinly sliced 
• 2 tbsp (30 mL) gingerroot, peeled and minced 
• 1 tbsp (15 mL) hoisin sauce
• 1 tbsp (15 mL) peanut butter 
• 12 Boston Bibb lettuce leaves

Instructions

1. In a medium bowl, combine pear, beet, fennel, green onion, and cilantro.
2. In a small bowl, whisk together lime juice and zest, rice wine vinegar and ginger; toss with slaw. Cover and refrigerate for 20 minutes.
3. In large nonstick skillet, heat canola oil over medium-high; cook onion, and garlic, stirring occasionally, until softened, or about 5 minutes. Add turkey; cook until brown, or about 8 to 10 minutes; remove from heat. Stir in carrot, green onion, ginger, hoisin sauce and peanut butter.
4. Serve turkey mixture in lettuce leaves with a spoonful of slaw.