If you know me, you know I LOVE tacos. And mexican food in general. However, when you go out to eat at Mexican restaurants, you’re not always in for the healthiest of fares. I have a few different taco variations, but this is one of the classics. With everything prepped, takes about 15 minutes. Set your turkey breast out to thaw in the morning and enjoy the leftovers over spinach for lunch the next day.
Half package of organic ground turkey (or beef), thawed
1 can (15 oz.) black beans, drained & rinsed
1 (4 oz.) can diced green chilies
2 bell peppers, sliced into strips & seeds discarded
2 tsp. each of: cumin & oregano
1 tsp. each of: cayenne pepper (more for desired spiciness) and minced garlic
Frontera Organic Green Tomatillo Salsa
Shredded pepper jack cheese (full fat & check ingredients – I used Tillamook)
100% sprouted corn tortillas
1 tsp. toasted sesame oil
Plain, full-fat Greek yogurt, 1 tsp. per serving
- Place ground turkey in a large sauté pan and cook until meat is browned, stirring often to break up the pieces. Drain and turn heat to medium.
- In a separate sauté pan, add sesame oil and minced garlic, cooking for 2 minutes.
- At the same time, add green chilies, cumin, oregano, cayenne and black beans to the meat with 2 Tbls. water.
- After 2 minutes, add peppers to garlic and sauté covered for 6-8 minutes (until soft), stirring occasionally.
- Heat tortillas in a touch of olive oil in a grill pan or heat in the microwave for 20 seconds.
- To construct tortilla, start with meat, add peppers, then dress as desired with salsa, 1 Tbls. of cheese per taco and yogurt as “sour cream” if desired (I like the taste of Greek yogurt better than sour cream, but there’s nothing wrong with small amounts of full-fat, organic sour cream).
- Additional taco toppings if desired: lettuce, tomato or olives.