Turkey tacos with roasted-red-pepper salsa

Turkey tacos with roasted-red-pepper salsa

Gluten-Free, Soy-Free

2 Servings, 750 Calories/Serving

25 Minutes

Dark-meat turkey makes an exceptionally tasty filling for tacos. While you may think that white breast meat is the healthier choice, the truth is that the differences in fat and calories between the two are minimal. In fact, darker leg and thigh meat has more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 poblano pepper
  • 1 cup black beans
  • 10 ounces ground turkey
  • Taco seasoning blend (dried Mexican oregano - garlic powder - coriander - cumin - chipotle powder)
  • Persian cucumber
  • 2 ounces roasted red pepper
  • Fresh cilantro
  • 1 lime
  • 6 Mi Rancho 100% corn tortillas
  • 2½ ounces queso fresco

Nutrition per serving

Calories: 750, Protein: 44 g, Fiber: 14 g, Total Fat: 31 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 110 mg, Sodium: 830 mg, Carbohydrates: 74 g, Added Sugar: 0 g.
Contains: Milk


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

Wash produce before use


Prep and cook the taco filling

  • Remove the stem, ribs, and seeds from the poblano; cut the pepper into ¼-inch pieces.
  • Rinse the black beans.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the poblano, season with salt, and cook, stirring occasionally, until the pepper is just tender and beginning to caramelize, 2 to 3 minutes. Add the turkey, season with salt, and cook, stirring to break up any lumps, until the turkey is well browned, 8 to 10 minutes.
Stir in the taco seasoning and the black beans, season to taste with salt and pepper, and cook until fragrant and warmed through, 2 to 3 minutes. While the turkey cooks, prepare the salsa.


Make the salsa

  • Trim the ends from the cucumber; chop the cucumber into ¼-inch pieces.
  • Cut the roasted red pepper into ¼-inch pieces.
  • Coarsely chop the cilantro.
  • Zest the lime. Juice half; cut the remaining half into wedges.
In a bowl, combine the cucumber, roasted red pepper, and cilantro with the lime zest and juice. Stir in 1 to 2 tablespoons oil. Season to taste with salt and pepper.


Warm the tortillas

On the stovetop directly over a flame, or in a dry pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.



Transfer the tortillas to individual plates. Spoon in the turkey mixture and the salsa. Crumble the queso fresco on top and serve with the lime wedges on the side.

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