2 cups thinly sliced red onion (about 1 large onion)
3 Tbsp fresh lime juice
2 Tbsp canola oil
2 Tbsp diced jalapeño pepper (about 1 small pepper)
1 tsp dried oregano
¼ tsp salt
1 Tbsp canola oil
1 lb ground turkey
1 cup canned black beans, drained and rinsed
1 cup water
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp crushed red pepper flakes (optional)
½ tsp salt
10 to 12 small corn or whole grain tortillas or crunchy lettuce leaves
Your choice! Try any of the following: shredded carrot, lettuce, chopped tomatoes, shredded cabbage or bagged cabbage slaw, sliced sweet red peppers, sliced avocado, toasted corn, shredded cheese and salsa.
Double the ingredients and make turkey taco salads for lunch the next day.
Red Onion Salsa:
In a small bowl, combine red onion, lime juice, oil, jalapeño pepper, oregano and salt. Set aside.
Heat oil in a large skillet, over medium-high heat. Add turkey, breaking into crumbles with a spoon. Cook, stirring frequently until browned and cooked through, about 7 minutes.
Add the black beans, water, chili powder, cumin, garlic powder, onion powder, red pepper flakes and salt. Simmer until water is absorbed, about 5 minutes.
Serve taco mixture along with tortillas or crunchy lettuce leaves, Red Onion Salsa and assorted toppings. Let everyone create their own taco the way they like it!
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