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  • Jill Devine

Turkey Tacos recipe

Updated: Oct 2, 2020


Photo by Cooking Matters

Throughout Season 3 of my podcast, Two Kids and A Career, I've talked to several guests about food: the good, the bad, and the ugly. One consistent theme, I have concerns about Lu and her pickiness with food. Not too long ago, I took to my social media accounts to ask for help with Lu. Carmen Berry sent me an email with all kinds of tips and suggestions. Carmen is a registered dietitian, a mom, an aunt, and leads the nutrition education at Operation Food Search. Her email was full of knowledge, so I asked her to be a guest on the podcast. Her episode will air on Wednesday, August 5th 2020.


In the podcast episode, we will discuss her email and all the tips and tricks she gave me. In addition, we will talk about the Turkey Tacos recipe she included in the initial email she sent me. I wanted to create a separate blog post with the recipe and instructions for you.


Lu actually helped me make these tacos with her very own kitchen knives. If you missed the blog post on introducing her to knives for the first time, here's how that went down. Spoiler alert, I wasn't very patient.


Turkey Tacos (from Cooking Matters)-


Ingredients:


1 medium carrot, a small sweet potato, or small zucchini

1 (15 1/2 ounce) can beans (pinto, black beans, red beans, etc.)

Cooking spray

1 pound lean ground turkey

1 (15 1/2 ounce) can diced tomatoes, no salt added

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon garlic powder

8 ounces cheddar cheese, shredded

1/4 head of lettuce, shredded

2 large tomatoes, chopped

16 corn taco shells or tortilla chips

Directions:


1) Rinse, peel, and grate carrot, sweet potato, or zucchini (if using zucchini grate but do not peel). Squeeze dry with paper towel.

2) Drain and rinse pinto beans well, using a colander. Set aside.

3) Coat frying pan with cooking spray and brown turkey over medium-high heat; drain off fat if necessary.

4) Add grated veggies, pinto beans, diced tomatoes, chili powder, salt, pepper, oregano, and garlic powder to frying pan, stir well.

5) Reduce heat to medium and cook until thickened, about 20 minutes.

6) Grate cheese and add to a small bowl. Set aside.

7) Rinse and shred lettuce. Rinse, core, and chop tomatoes. Add lettuce and tomatoes into separate bowls. Set aside.

8) When meat mixture is finished cooking, add 2 tablespoons cooked meat mixture to each taco shell. Top with 1 tablespoon cheese, lettuce and tomatoes.

Chef’s Notes:

- Top tacos with any of your favorite veggies, hot sauce, salsa, low-fat sour cream, or low-fat plain yogurt.

- Use any type of cooked beans you like.

- Make soft tacos using corn or whole wheat tortillas. Or, serve over brown rice.

- For more heat, add minced hot peppers to sauce in step 6.


If you're a fan of guacamole, check out my easy guacamole recipe.



This post may contain affiliate links, which means I receive a commission if you choose to purchase through links I provide (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.

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