Turkey & Black Bean Tacos with Green Herb Salsa

By cserumga

450 calories per 2 taco serving

Ingredients

• 4 1/2 tsp olive oil, divided
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 1/2 tsp ground cumin
• 1 tsp each ground coriander, garlic powder and paprika
• 1/2 tsp sea salt
• 1 lb boneless, skinless turkey breast, cut into thin strips
• 1 1/2 cups cooked black or pinto beans
• 8 6-inch soft corn tortillas, warmed
• SALSA
• 1 small jalapeño chile pepper, seeded and roughly chopped
• 1 1/2 cups loosely packed fresh cilantro
• 1/4 cup sliced green onions
• 3 tbsp fresh oregano
• 1 small clove garlic
• Pinch sea salt
• 4 tsp fresh lime juice
• 4 tsp olive oil

Details

Servings 4

Preparation

Step 1

1. Prepare salsa: On a cutting board, mound jalapeño, cilantro, green onions, oregano, garlic and pinch salt; finely chop mixture. (Alternatively, pulse in a food processor until finely chopped.) Transfer to a small bowl; stir in lime juice and 4 tsp oil. Set aside.
2. In a large nonstick skillet on medium-high, heat 1 tbsp oil. Add yellow onion and bell pepper and sauté, stirring frequently, until tender and golden, about 5 minutes. Transfer to a plate; set aside.
3. In a large bowl, stir together cumin, coriander, garlic powder, paprika and ½ tsp salt. Add turkey and toss to coat. In same skillet on medium-high, heat remaining 1½ tsp oil. Add turkey and sauté until no longer pink inside, about 4 minutes. Stir in onion mixture and beans; heat through.
4. Divide turkey-bean mixture among tortillas. Top with salsa, dividing evenly