Turkey tacos with cucumber–red pepper salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Warm the tortillas

Heat the oven to 200ºF.

Remove 12 tortillas from the package; save the rest for another use.

Lay a damp kitchen towel on a sheet pan. Arrange the 12 tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use.
While the tortillas warm, prepare the taco filling.

Prep and cook the taco filling

If using the poblano, remove the stem, ribs, and seeds; chop the poblano into ¼-inch pieces. Wash your hands after handling.
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Rinse the black beans.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add as much poblano as you like, season with salt, and cook, stirring occasionally, until just tender and beginning to caramelize, 2 to 3 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute.
Add the turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the taco seasoning, season with salt and pepper, and cook until the turkey is cooked through, 2 to 3 minutes. Stir in the black beans and cook until warmed through, 1 to 2 minutes. Season to taste with salt and pepper.
While the taco filling cooks, prepare the salsa and garnishes.

Make the salsa and prep the garnishes

Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into ½-inch-wide wedges, then crosswise into ½-inch pieces.
Scrape off any seeds from the roasted red peppers; chop the peppers into ½-inch pieces.
Coarsely chop the cilantro.
Zest and juice 1 lime.
Cut the other lime into wedges.
Trim the root end from the iceberg lettuce; separate the leaves.
Crumble the queso fresco.

In a medium bowl, stir together the cucumber, roasted red peppers, cilantro, lime zest and juice, and 2 to 3 teaspoons oil. Season to taste with salt and pepper.

Serve

Set out the tortillas, lettuce leaves, taco filling, cucumber–red pepper salsa, lime wedges, queso fresco, and yogurt. Invite everyone to assemble their own tacos, using tortillas or lettuce leaves for wrappers as they choose.

Kids can!

Rinse the beans.
Juice the lime.
Crumble the queso fresco.
Stir together the salsa.
Serve the meal.

Turkey tacos with cucumber–red pepper salsa

Name: Turkey tacos with cucumber–red pepper salsa
Cook time: 20 min
Yield: 2
Ingredients: 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

Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

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

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Chef's Tip

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.

Nutrition per serving

Calories 310, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 330mg (14% DV), Total Carb. 9g (3% DV), Fiber 3g (11% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Warm the tortillas

Heat the oven to 200ºF.

Remove 12 tortillas from the package; save the rest for another use.

Prep and cook the taco filling

If using the poblano, remove the stem, ribs, and seeds; chop the poblano into ¼-inch pieces. Wash your hands after handling.
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Rinse the black beans.

Make the salsa and prep the garnishes

Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into ½-inch-wide wedges, then crosswise into ½-inch pieces.
Scrape off any seeds from the roasted red peppers; chop the peppers into ½-inch pieces.
Coarsely chop the cilantro.
Zest and juice 1 lime.
Cut the other lime into wedges.
Trim the root end from the iceberg lettuce; separate the leaves.
Crumble the queso fresco.

In a medium bowl, stir together the cucumber, roasted red peppers, cilantro, lime zest and juice, and 2 to 3 teaspoons oil. Season to taste with salt and pepper.

Serve

Rinse the beans.
Juice the lime.
Crumble the queso fresco.
Stir together the salsa.
Serve the meal.

Instructions

Turkey tacos with cucumber–red pepper salsa

Turkey tacos with cucumber–red pepper salsa

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In your bag

Chef's Tip

Instructions