Turkey tacos with roasted red pepper salsa and queso fresco

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

Turkey tacos with roasted red pepper salsa and queso fresco

Turkey tacos with roasted red pepper salsa and queso fresco

Gluten-Free Friendly, Soy-Free, Mediterranean, Diabetes-Friendly, Spicy, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Dark-meat turkey, fiber-rich black beans, and our spicy taco seasoning team up for a tasty, nutrient-rich taco filling.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 10 ounces ground turkey
  • 1 cup cooked black beans
  • Sunbasket spicy taco seasoning (chipotle chile powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 organic cucumber
  • 3 ounces roasted red peppers
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1½ ounces queso fresco
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories 680, Total Fat 30g (38% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 300mg (13% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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

Wash produce before use


Prep and cook the turkey and beans

  • 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 the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the black beans and as much spicy taco seasoning as you like and cook, stirring occasionally, until the beans are warm and the turkey is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Meanwhile, start preparing the salsa.


Make the roasted red pepper salsa

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 2 cups [4 cups].
  • Scrape off any seeds from the roasted red peppers; finely chop the peppers.
  • Zest the lime and juice half, keeping the zest and juice separate; cut half into wedges for garnish. [Zest both limes; juice 1 lime and cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
In a large bowl, stir together the cucumber, roasted red peppers, cilantro, lime zest, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.


Prep the queso fresco; warm the tortillas

  • Crumble the queso fresco.
  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, turkey and black beans, roasted red pepper salsa, lime wedges, and queso fresco and invite everyone to assemble their own tacos.
Kids Can!
  • Rinse the beans.
  • Measure the cucumber.
  • Juice the lime.
  • Stir the salsa.
  • Crumble the queso fresco.