I love Mexican food, and for some reason it has a bad reputation for being heavy and unhealthy. Of course, loading up on chips and empanadas can be a bit much, but it is very possible to enjoy Mexican flavors and still keep things light. The truth is, at its core, Mexican cuisine is dependent on fruit, vegetables, spices, and herbs, which are all full of fiber, vitamins, minerals, and antioxidants.

In my opinion, Mexican flavors are so bold, you don’t even need the deep fried chips and empanadas to be satisfied. Deep frying food is an easy trick to making something taste good. Our brains are wired to enjoy the crunch and salt, which is what makes those foods so mindlessly addicting. But layering flavor with intention will get your taste buds excited and will keep you truly satisfied.

So without further ado, I present to you my Turkey Tacos with Tomato Mango Salsa, which are so easy to make and so full of flavor.

Just a few notes about this recipe before you begin:

  • When I say “spicy” I mean it, so if you’re someone who stays away from the heat, I’d recommend you cut the amount of adobo sauce and chili powder in half. On the other hand, if you like things to really burn, feel free to amp up the heat as much as you'd like!
  • This recipe calls for kosher turkey, which is generally saltier than non-kosher turkey, so feel free to add salt to taste.
  • For the tacos, I use romaine lettuce cups, but feel free to use a tortilla if you prefer. I just enjoy the fresh crunch and the added health benefits from the lettuce.
  • Disclaimer: I happen to be one of those people who doesn't like cilantro (I know - it breaks my heart to say it!), so this recipe doesn't call for any cilantro. However, feel free to add it in anywhere you please! I'm sure it would be great in the turkey mixture, the salsa, or just as a garnish on top!

INGREDIENTS: (makes 12-15 tacos; 3-4 tacos/person)

Mexican Ground Turkey:

  • 2 Tbsp extra virgin olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 chipotle pepper canned in adobo, chopped 
  • 4 tsp adobo sauce
  • 2 tsp chili powder
  • 2 tsp ground coriander
  • 1 15oz can low sodium black beans
  • ½ tsp sea salt
  • 1 lb ground turkey

Tomato Mango Salsa:

  • 2 tomatoes, diced
  • 1.5 mango, diced
  • 2 tbsp finely chopped jalapeño
  • 1.5 Tbsp lime juice
  • 1/8 tsp sea salt

For assembly:

  • 2 avocados, pitted, peeled, and sliced
  • 12-15 romaine lettuce cups, washed and dried

DIRECTIONS:

Mexican Ground Turkey:

  1. In a large rondeau on medium-high, sauté red onion, and garlic in olive oil. 
  2. Once onions are tender, add in bell pepper.
  3. When the pepper starts to soften, add in chipotle pepper, 2 tsp adobo sauce, 1 tsp chili powder, and 1 tsp coriander. Stir to ensure that the dry spices bloom in the oil (this allows their flavor to deepen) and that the onion and peppers get coated.
  4. Add the can of black beans, including the liquid, into the rondeau. 
  5. Sprinkle mixture with salt and allow it to simmer for 20 minutes, or until most of the liquid has evaporated.
  6. Once liquid has mostly evaporated, add in ground turkey, breaking it up into smaller pieces and mixing it in with the rest of the ingredients.
  7. Mix in the rest of the adobo sauce, chili powder, and coriander.
  8. Cook for another 5 minutes, or until the turkey has cooked through.

Tomato Mango Salsa:

  1. Combine all ingredients in a bowl and mix. 
  2. Keep in fridge until use. 

Assembly:

  1. Allow Mexican Ground Turkey to cool slightly* so that it doesn't wilt the lettuce.
  2. Scoop a spoonful of the turkey onto the center of a lettuce cup.
  3. Add a spoonful of the Tomato Mango Salsa onto the turkey.
  4. Top with a slice or two of avocado.
  5. Repeat for all tacos, and devour!

*But never allow meat to stay out for more than 4 hours as that will allow unwanted bacteria to grow. 

Comment