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two Salsa Verde Turkey and Beans Tacos with Avocado Cream on a white round plate with shallow sides on a wooden lazy susan with a kitchen towel in the background.
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Ground Turkey and Refried Beans Tacos

Author: Maika
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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings 4 servings
Course: Poultry
Cuisine: Mexican
Keyword: Tacos
Calories: 624kcal

Ingredients

Aromatic Paste

  • ½ bunch cilantro
  • 2 medium shallots peeled
  • 3 garlic cloves peeled
  • 2 tablespoons avocado oil

Ground Turkey

  • 1 pound ground turkey
  • 2 tablespoons taco seasoning
  • ⅓ cup salsa verde spicy hot
  • kosher salt and ground black pepper
  • 1 cup of canned refried beans
  • 8 soft taco wraps
  • 1 cup fine shredded Mexican cheese blend

Avocado Cream

  • 1 medium avocado
  • 2 tablespoons sour cream
  • 1 lime juiced

Toppings

  • 2 medium Roma tomatoes
  • 5 ounce bag of mixed greens
  • shredded cilantro for garnish

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prepare the Aromatic Paste: Twist off and discard the stems from the bottom of the cilantro, rinse and dry it, and place it in a food processor. Cut one of the shallots into large chunks and blend both in the food processor with the garlic.
  • Cook the Ground Turkey: Heat oil in a large cast iron skillet on medium heat. Cook the ground turkey while crumbling it with a wooden spoon or spatula. Then, add taco seasoning, salsa verde, the aromatic paste, salt, and pepper.
  • Fry the seasoned ground turkey until most of the moisture has evaporated. Then, transfer it to a mixing bowl and combine it with the refried beans. After the cast iron cools down, wipe out any food bits.
  • Make and Cook the Tacos: Evenly portion and spread the meat mixture on each tortilla. Heat the cast iron skillet on just a little under medium heat. Then, place each corn tortilla side down; depending on your pan size, you can heat up one to four tortillas at a time.
  • Evenly sprinkle the cheese on the meat side of each tortilla and let it melt. While melting the cheese, make the avocado cream.
  • Make the Avocado Cream: Blend the ripe avocadoes, sour cream, and lime juice with salt and pepper in a food processor, place in a container, and chill in the fridge.
  • Make the Salad: Deseed and cut the tomatoes and remaining shallot into thin strips. Then, combine both in a mixing bowl with the avocado cream and set it aside.
  • Assemble the Tacos: When the cheese on the tortillas has melted, place them on a plate and top with the mixed greens and avocado cream salad. Finally, garnish with shredded cilantro.

Video

Nutrition

Calories: 624kcal | Carbohydrates: 50g | Protein: 44g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 1316mg | Potassium: 929mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1275IU | Vitamin C: 25mg | Calcium: 467mg | Iron: 5mg
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