Turkey tacos with roasted-red-pepper salsa
Gluten Free, Soy Free
Dark-meat turkey makes an exceptionally tasty filling for tacos. While you may think that white breast meat is the healthier choice, the truth is that the differences in fat and calories between the two are minimal. In fact, darker leg and thigh meat has more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12.
- 1 poblano pepper
- 1 cup black beans
- 10 ounces ground turkey
- Taco seasoning blend (dried Mexican oregano - garlic powder - coriander - cumin - chipotle powder)
- Persian cucumber
- 2 ounces roasted red pepper
- Fresh cilantro
- 1 lime
- 6 Mi Rancho 100% corn tortillas
- 2½ ounces queso fresco
Prep and cook the taco filling
- Remove the stem, ribs, and seeds from the poblano; cut the pepper into ¼-inch pieces.
- Rinse the black beans.
Stir in the taco seasoning and the black beans, season to taste with salt and pepper, and cook until fragrant and warmed through, 2 to 3 minutes. While the turkey cooks, prepare the salsa.
Make the salsa
- Trim the ends from the cucumber; chop the cucumber into ¼-inch pieces.
- Cut the roasted red pepper into ¼-inch pieces.
- Coarsely chop the cilantro.
- Zest the lime. Juice half; cut the remaining half into wedges.
Warm the tortillas
Nutrition per serving: Calories: 750, Protein: 44 g, Total Fat: 31 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Carbohydrates: 74 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 830 mg