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Turkey Corn Tacos with Fresh Salsa and Beans
Serves 4 two tacos each
Pam Olive Oil Spray
1-1/4 pound organic ground white turkey meat
Salt (sparingly) and freshly ground pepper to taste
1 x 15-ounce can organic black beans, no salt added
9 ounce tub Scotty's Low Sodium Fresh Salsa Verde
Cholula Hot Sauce to taste
1/2 bunch scallions, chopped
2 medium heirloom tomatoes, dice
1/2 white onion, diced
1/2 jalapeno, chopped finely
2/3 cup chopped fresh cilantro
Juice of 2 limes
8 corn tortillas. (used six-inch tortillas)
1/2 cup Fage Greek Yogurt 0% or 2% (used fat free)
1-1/2 cups shredded romaine lettuce
1 avocado, sliced
1. Heat a large sauté pan over med-high heat. Spray with Pam and add ground turkey to the pan. Season lightly with salt and pepper and cook stirring to break up meat. When turkey is golden brown and cooked through, add black beans and salsa and continue to cook until hot throughout. Season to taste with Cholula Hot Sauce and stir in scallions.
2. Meanwhile, combine diced tomatoes, onion, jalapeno, cilantro and lime juice. Season to taste with salt and pepper.
3. Over an open flame, char tortillas, flipping once, until each side it slightly blackened. Keep warm.
4. Serve tortillas with turkey mixture, fresh salsa, yogurt, lettuce and sliced avocado.
Nutrient Analysis - per taco
Fat Calories: 6
Total Fat: 6g
Sat Fat: 1g
Total Carb: 26g
Vitamin A: 25% IUs
Vitamin C: 30%