| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons plus 1 teaspoon olive oil
- 1 pound ground turkey
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 1 red onion, chopped
- 2 teaspoons chili powder, plus more to taste
- 1 1/2 cups frozen corn kernels
- One 15.5-ounce can black beans, drained and rinsed
- 8 to 12 bibb lettuce leaves
- 1 cup pico de gallo, recipe follows
- 2 avocados, diced
- 1/2 cup queso fresco, crumbled
- 2 tablespoons fresh cilantro, chopped
- 2 limes cut into wedges
- 4 Roma tomatoes, chopped
- 1 small jalapeno, seeds removed and finely chopped
- Juice of 1 lime
- 1/2 white onion, chopped
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon kosher salt
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
- Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
- Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
- Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
- Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 442 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 13 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 59 mg |
| Sodium | 899 mg |
Reviews
Loved this recipe, it had all the right flavors!
This was really yummy! I added some guajillo and ancho powder as well. Simple and delicious, I made the filling ahead and reheated it with a splash of stock at supper time and it was great!
I used fire roasted corn and spicy black beans just to add a little flavor. Glad I did. Omitted the cilantro… hubby hates it. Will be adding this to our rotation.
Light, but great flavors. My 11-year old son and husband loved this. Will definitely make again.
This was easy and very good
I love this recipe! The Bibb lettuce leaves are good with this but they are flimsy & make it messy to eat. Tried it with romaine hearts and it held up much better. Very healthy & versatile. I also used store-made pica de gallo to cut down on the prep time. My family also puts this mixture in a flour taco and eats it as a snack with tortilla chips. Very filling and no carbs if you use lettuce cups.
Amazing!! Made these for a healthier option and the “meat and potatoes” hubby even loved them! A new fave! Will say, do everything else before you cook the meat mix. Did basically “build your own” so I broke up the cheese, cut the avocado into squares, lime wedges and cilantro all in separate bowls on own prior to cooking Turkey. Excellent!
It was pretty good but I probably won’t make it again. The turkey didn’t hold flavor very well.
These tacos were so good I couldn’t stop eating them. It’s the perfect light but filling taco. I didn’t know I needed this recipe until now. It’s definitely a repeat offender. ❤️ thank you!
I’m so confused as to why this recipe doesn’t have more reviews. These wraps were awesome!! Very flavorful and delicious. I made the pico in advance so all the flavors would come together and I’m glad I did. This recipe gets ⭐️⭐️⭐️⭐️⭐️ and will make again.