Turkey Tacos with Tomatillo Salsa

Name: Turkey Tacos with Tomatillo Salsa
Yield: serves 4
Ingredients: 1 pound ground turkey breast; Salt and freshly ground black pepper; One 14.5-ounce can black beans, with their liquid; 1 cup hot tomatillo salsa, such as Salpica Cilantro Green Olive Salsa; 1/2 bunch scallions (white and green parts), sliced thin on the diagonal; Four 6-inch sprouted-corn tortillas, such as Ezekiel Food for Life; 3/4 cup store-bought fresh salsa, such as Top Crop; 1/2 cup nonfat Greek yogurt; 1 1/2 cups shredded romaine lettuce; 1 ripe avocado, pitted, peeled, and sliced

December 9, 2011

In Mexico, tacos are small, fresh, and simply prepared. I once had a taco al pastor there that was mind-bendingly good, and it had all of three ingredients! Somehow, when the taco got to the United States, it morphed into double-crust, Taco Bell Beef Supreme Chalupa with sour-cream-out-of-a-caulking-gun madness. Here I do my best to honor the Americanized taco everyone seems to love, while bringing some traditional flavors into the picture.

Recipe information

Yield
serves 4

Ingredients

1 pound ground turkey breast

Salt and freshly ground black pepper

One 14.5-ounce can black beans, with their liquid

1 cup hot tomatillo salsa, such as Salpica Cilantro Green Olive Salsa

1/2 bunch scallions (white and green parts), sliced thin on the diagonal

Four 6-inch sprouted-corn tortillas, such as Ezekiel Food for Life

3/4 cup store-bought fresh salsa, such as Top Crop

1/2 cup nonfat Greek yogurt

1 1/2 cups shredded romaine lettuce

1 ripe avocado, pitted, peeled, and sliced

Preparation

Step 1
Heat a large nonstick sauté pan over medium-high heat. Add the ground turkey to the pan, and season it with salt and pepper to taste. Cook, stirring to break up the meat, until the turkey is golden brown and cooked through, 6 minutes.
Step 2
Add the black beans with their liquid and the tomatillo salsa. Continue to cook the mixture until it is hot throughout. Stir in the scallions.
Step 3
Meanwhile, using ﬂameproof tongs, char the tortillas over an open ﬂame until each side is slightly blackened (or toast them under a preheated broiler). Keep the tortillas warm by covering them with a kitchen towel as you go.
Step 4
Holding a warm tortilla in your hand, slightly folded, ﬁll it with some of the turkey mixture, fresh salsa, yogurt, lettuce, and avocado. Repeat with the remaining tortillas, and serve.
nutrition information
Step 5
Fat: 31.6g (before), 4.6g (after)
Step 6
Calories: 571 (before), 280 (after)
Step 7
Protein: 29g
Step 8
Carbohydrates: 35g
Step 9
Cholesterol: 41mg
Step 10
Fiber: 10g
Step 11
Sodium: 1,345mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

nutrition information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes