Serves
2
Turkey Tacos with Roasted-Red-Pepper Salsa
Chef Justine KellyUsing ground turkey instead of beef for tacos is a great way to eat a bit healthier. Chef Justine Kelly created a taco dish for Sun Basket members that pops with a light and cool salsa made from roasted red peppers and cucumber. Slightly charred Mi Rancho Organic Corn Tortillas and a touch of queso fresco complete this great dish.
Ingredients
- 1 poblano pepper
- 1 cup black beans
- Ground turkey
- 1 Persian cucumber
- Roasted red pepper
- Cilantro
- 1 lime
- 6 Mi Rancho Organic Corn Tortillas
- ¼ cup crumbled queso fresco
- Spice blend (dried Mexican oregano – garlic powder – coriander – cumin – chipotle powder)
Instructions
Prep and cook the taco filling
Cut the poblano in half lengthwise, scrape out the ribs and seeds, and cut the pepper into small pieces.
Rinse the beans.
In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the poblano and season with salt. Cook, stirring occasionally, until the pepper is just tender and beginning to caramelize, about 2 minutes. Add the turkey and use a spoon or spatula to break it into small pieces. Stir in the spice blend and black beans, and season with salt and pepper. Cook, stirring occasionally, until the turkey is well browned, about 10 minutes. While the turkey cooks, make the salsa.
Make the salsa
Chop the cucumber.
Chop the roasted red pepper.
Chop the cilantro.
Zest the lime. Juice half the lime and cut the remaining half into wedges.
In a small mixing bowl, combine the cucumber, red pepper, cilantro and lime zest. Stir in 1 or 2 tablespoons oil and the lime juice. Season with salt and pepper.
Heat the tortillas and serve
Warm each tortilla directly over a flame on the stovetop or in a dry pan until just pliable, about 30 seconds per side. Transfer the tortillas to individual plates, fill with the turkey mixture, and top with the salsa. Garnish with the the queso fresco and serve the lime wedges on the side.
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