12 taco shells
1 1/3 pounds ground turkey
1 1/2 cups prepared salsa, or to taste
1/3 cup light sour cream
1/2 teaspoon ground cumin
4 ounces reduced-fat, sharp Cheddar cheese, grated (about 1 cup)
4 ounces leaf lettuce, shredded
1 tomato, chopped
1 avocado, peeled, seed removed and chopped

Preheat oven to 250 degrees F.

Place taco shells on cookie sheet and heat in oven for 10 to 15 minutes.

Meanwhile, coat large nonstick skillet with vegetable oil spray and brown turkey, breaking it into small pieces with spoon, over medium-high heat. Add 1 cup (or more, if desired) salsa, stir to combine, reduce heat and simmer for 5 minutes.

In small bowl, stir together sour cream and cumin; set aside.

Serve meat, taco shells, remaining salsa, cumin, sour cream and condiments separately at table, letting guests assemble their own tacos.

Makes 4 generous servings.

Per serving: 559 calories, 34g carbohydrates, 47g protein, 24g total fat (8g saturated), 113mg cholesterol, 8g fiber, 704mg sodium. Calories from fat: 39%