Turkey tacos with cucumber–red pepper salsa
20 – 30 Minutes
A cool cucumber salsa adds crunch to these fast and filling gluten-free tacos, wrapped in tortillas or lettuce leaves to your taste.
In your bag
- 16 Mi Rancho 100% corn tortillas
- 1 poblano (optional)
- 1¼ pounds ground turkey
- 1⅔ cups cooked black beans
- 1 tablespoon tomato paste
- Turkey taco seasoning (dried Mexican oregano - granulated garlic - coriander - cumin - sweet smoked paprika)
- 1 cucumber
- 3 ounces roasted red peppers
- 3 or 4 sprigs fresh cilantro
- 2 limes
- 1 head baby iceberg lettuce
- 2 ounces queso fresco
- ¼ cup Greek yogurt
You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.
Protein: 40g (80% DV), Fiber: 12g (48% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 370mg (15% DV), Carbohydrates: 56g (19% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Paleo-strict nutrition per serving: Calories: 310, Protein: 28g (56% DV), Fiber: 3g (12% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 330mg (14% DV), Carbohydrates: 9g (3% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.