Salsa Verde Turkey and Beans Tacos with Avocado Cream

Simplest protein-packed tacos with refried beans mixed with spicy salsa verde and taco-seasoned ground turkey that is pan-fried and then topped with melted Mexican blend cheese, fresh mixed greens, and crisp shallots and tomatoes tossed in an avocado sour cream sauce, making them the best turkey and bean tacos.

Table of Contents

Jump to:

• Not Just on Taco Tuesday
• Cheesy and Creamy!
• Tortilla History and Mexican Cuisine
• The Evolution of Tortillas
• Ingredients with Steps
• Instructions with Photos
• How Do You Keep Soft Flour Tortillas Fresh?
• Substitutions
• Variations
• Equipment
• Storage
• Cooking Tip
• Frequently Asked Questions
• Poultry Recipes
• Quick and Easy Recipes
• 📖 Recipe
• Subscribe to My YouTube Channel.
• Have a Comment or Question?

Not Just on Taco Tuesday

Introducing the Salsa Verde Turkey and Beans Tacos with Avocado Cream, an irresistible twist on your everyday taco that packs a protein punch to satisfy your hunger! Imagine a soft, warm flour tortilla generously lined with creamy refried beans and taco-seasoned ground turkey mixed with spicy salsa verde.

Cheesy and Creamy!

Then, each taco is crowned with a lavish layer of melted Mexican blend cheese, a crisp confetti of fresh mixed greens, and a vibrant, bright, cool salad of avocado and sour cream with crisp shallots and juicy tomato strips, creating a magnificent elevation of flavor that's as pleasing to the palate as it is to the eye.

So, why settle for the ordinary when you can revel in the extraordinary?  Bite into these delicious Salsa Verde Turkey and Beans Tacos with Avocado Cream that's ready in 35 minutes! Come on, grab your tortillas, and let's taco 'bout a true feast of flavors!

Tortilla History and Mexican Cuisine

I love to learn the history of ingredients and how they shape what we eat today. The tortilla, a staple in Mexican cuisine, traces its origins back to the indigenous peoples of Mesoamerica thousands of years ago.

Originally made from maize (corn), the core food source for Aztec and Maya civilizations, the process of nixtamalization was developed to enhance its nutritional value. The nixtamalization method involved soaking and cooking corn in alkaline water (lye or slaked lime), creating a pliable dough known as masa, which was then shaped and cooked into the versatile tortillas we know today.

Over time, the introduction of wheat by the Spanish diversified the tortilla tradition, giving rise to variants like the wheat tortilla, popular for dishes such as burritos and quesadillas.

The Evolution of Tortillas

Today, tortillas are a daily staple in Mexico, essential to dishes from breakfast tacos to hearty enchiladas. They are cherished for their cultural significance and versatility, often made fresh at home or enjoyed by street vendors, warmed on a comal.

Both maize and wheat tortillas sustain daily meals and embody Mexico's rich culinary heritage and communal values, maintaining their status as a cherished symbol of Mexican life and cuisine globally.  Hence, following foods and their similarities to neighboring countries or regions, you will find a timeline of human connection.

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Ingredients with Steps

Start by making the aromatic paste that will be used to season the lean ground turkey by blending or chopping fresh cilantro, shallots, and garlic.  Then crumble and cook the ground turkey in avocado oil in a cast iron skillet, perfect for retaining heat.  

Add the aromatic paste with spicy salsa verde, taco seasoning, kosher salt, and ground black pepper.  Next, mix the cooked meat mixture with the canned refried beans and spread it out on small soft flour tortillas.  Lay them in a clean skillet, tortilla side down, and sprinkle on the finely shredded Mexican cheese blend.  

While the tortillas warm up, make a salad of blended ripe avocados, sour cream, salt, and pepper that is mixed with shallots and plum tomato strips.  Once the cheese is melted, transfer it to a plate and top it with fresh mixed greens, avocado cream, and tomato salad, and garnish with more shredded cilantro leaves.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

• Salsa Verde – A green sauce made primarily from tomatillos, green chili peppers, onions, garlic, and cilantro. It has a tangy, fresh flavor and is often used in Mexican cuisine to add brightness and acidity to dishes like tacos.
• Avocado Cream – A smooth, creamy sauce made by blending ripe avocados with sour cream, lime juice, and seasonings. This adds a rich, cooling contrast to the bold flavors of the salsa verde and spices.
• Tomatillos – Small, green fruits that look like tomatoes but are covered in a papery husk. Tomatillos have a tart, citrusy flavor and are a key ingredient in salsa verde.
• Cumin – A warm, earthy spice commonly used in Latin American and Middle Eastern cuisines. Ground cumin brings a smoky depth to the ground turkey and bean mixture, enhancing the overall flavor of the dish.
• Chili Powder – A blend of ground chilies and other spices like cumin and garlic powder. Chili powder adds a mild heat and enhances the seasoning in the turkey and beans, giving the tacos a subtle spicy kick.
• Corn Tortillas – Thin, flat rounds made from ground maize (corn). Corn tortillas are slightly sweet and have a mild flavor, making them the perfect base for the tacos, complementing the spicy and tangy toppings.
• Greek Yogurt – A thick, tangy dairy product often used as a healthier alternative to sour cream. In this recipe, Greek yogurt can be used as a base for the avocado cream to add a creamy texture and protein while balancing the flavors.
• Jalapeño Peppers – A medium-sized green chili pepper with moderate heat. Jalapeños are often used in Mexican cuisine to add spice and are a common ingredient in salsa verde, contributing to the sauce’s kick.

See the recipe card for the turkey and bean tacos for quantities below.

Instructions with Photos

Follow the instructions and cooking tips below using the step-by-step picture guide.

How Do You Keep Soft Flour Tortillas Fresh?

Keeping flour tortillas fresh requires proper storage to maintain their softness and prevent spoilage or drying out. Once you've opened a package of flour tortillas, transfer any unused tortillas to an airtight container or resealable plastic bag to limit their exposure to air if they don't already come in a resealable bag.

If you will use them within a week, store them in the refrigerator to preserve their freshness and prevent mold growth. For longer storage, freeze them separated by parchment paper to prevent sticking, place them in a freezer bag, and store them for up to 6-8 months.

When you’re ready to use them, smell them for freezer burn, thaw them at room temperature, and then warm them up on a skillet or in the microwave wrapped in a damp paper towel to restore their pliability and warmth, making them just like fresh again.

Substitutions

Dairy-Free

• Sour Cream - Choose a vegan sour cream commercial brand. You can also try soy, coconut milk, or almond yogurt. You can also try making your own creamy acidic cream using silken tofu and apple cider vinegar or soak cashews and blend them with lemon juice, vinegar, and a bit of salt.
• Fine Shredded Mexican Cheese Blend - Choose store-bought vegan cheese that is soy—or coconut-based. You might also have to adjust your cooking times since it must cook at a lower temperature and take longer to melt.

Gluten-Free

• Small Soft Flour Tortillas - Use corn tortillas.  You might find flour tortillas made from a combination of rice, tapioca, chickpea, and sorghum flour.

Vegetarian

• Lean Ground Turkey - For robust flavor in your vegetarian tacos, use soy chorizo.  Or you use a plant-based ground meat brand.

Convenience

• Cilantro - Some do not like or can't tolerate the flavor of cilantro.  Try using parsley instead.
• Shallots - If you already have white or red onion, you can use them.  Just thinly slice them.  In addition, to eat them raw, soak them in cold water for at least 5 minutes to remove the raw taste.
• ​Fresh Avocados - Use store-bought guacamole, and adjust the salt content for the rest of the recipe.
• Salsa Verde - It won't be quite the same, but substitute this with fresh or pickled jalapenos, serrano, or poblano peppers. Serrano peppers are a bit hotter, so adjust accordingly. Also, if you add store-bought salsa of another kind, cook it enough to remove the excess moisture before blending the meat mixture with the beans.
• Mixed Greens - You can use your favorite greens mix, shredded iceberg, or romaine lettuce.
• Avocado Oil - Use your vegetable oil preference, like olive oil.
• Taco Seasoning - If you don't have any in your pantry, use a blend that consists mostly of 50% chili powder and ground cumin, 25% smoked paprika, and the remaining 25% garlic powder, onion powder, dried oregano, cayenne or crushed red pepper flakes. Salt can be optional since you will add it to the dish anyway when cooking.
• Sour Cream - Try substituting this with Greek yogurt.
• Lean Ground Turkey - Easily swap for ground beef for some flavorful ground beef tacos.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Ultra Avocado Cream Tomato Salad - Add more ingredients to the creamy avocado sauce, like chopped green chiles, green onions, bell pepper, or pico de gallo.
• More Vegetables - Put some cooked sweet corn kernels into the ground turkey mixture.
• Different Cheese - For a spicier taco, use pepper jack cheese, or for a fresh tart kick, use queso fresco.
• Refried Black Beans - Typically, you'll find refried pinto beans, but this recipe can also work with black beans.
• Chipotle Turkey and Beans Tacos - Use canned chipotle peppers in adobo sauce instead of salsa verde. Chop the peppers and taste them before adding them to adjust the recipe's taste to your liking.

Equipment

• Large Cast Iron Skillet - Use a cast iron skillet or a heavy-bottom saute pan. Cast irons are preferred due to their ability to retain heat. I used my durable 12-inch Lodge Cast Iron Skillet with a Red Silicone Hot Handle Holder to develop this recipe. Lodge Cast Iron has been around since 1896, and it has already come seasoned and ready to use.
• Wooden or Silicone Spatula—You'll need this to crumble and spread the turkey taco mixture on the tortillas. I used the KitchenAid Classic Bamboo Spatula to develop this recipe, as seen in the photos and video.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, place the ground turkey tacos flat in a shallow 2-inch container to cool down quickly. Then, store them in an airtight container or resealable bag layered with parchment paper.
  • Also, store the avocado salad and mixed greens separately with seran wrap firmly placed against the top layer of the avocado cream to prevent discoloration.  The meal will last up to two days.
• Freezer - Follow the refrigeration process mentioned above.  Then, place it in the freezer in a labeled, airtight container or resealable bag.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. 

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Frequently Asked Questions

Poultry Recipes

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