/ / Two Tacos Tuesday! Turkey and Chicken Taco Recipes

Two Tacos Tuesday! Turkey and Chicken Taco Recipes

Omg hi! It’s been a while, eh? You were probably worried I died from a poisonous recipe incident but fear not, I AM ALIVE AND THRIVING! So much so that I made up two different types of tacos that I need you to try out for me. Tacos are obviously great because they are so easy to make and so versatile. You pretty much put anything in a tortilla (as long as it’s not poisonous, obvi) and it’ll be fabulous. And let’s talk about tortillas: corn tortillas are superior to flour tortillas, end of discussion.

So these two taco recipes are a little unusual but I made both on two separate occasions where I didn’t have a plan for dinner after work, gathered whatever sounded good, and threw it inside some tortillas. They were amazing but I’ll let you discover that on your own!

Turkey, Black Bean & Bleu Cheese Taco Recipe

Ingredients:

  • 6 corn tortillas
  • 1 cup raw spinach (or any greens you want in your tacos)
  • 1/2 red onion (seriously, red and nothing else)
  • 1.5 plum tomato
  • 1/2 lime
  • 8 oz lean ground turkey
  • 1 15 oz can of black beans
  • 3-4 tbsp bleu cheese
  • 1/4 cup Spanish olives
  • 1 tsp olive oil
  • 2 cloves of garlic, grated or minced
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Directions:

  • Start by prepping the turkey filling. Heat up a pan or skillet with the olive oil and cook the ground turkey along with 1/4 of the onion and garlic over medium-high heat. Drain any excess liquid once the turkey has browned. Toss in the turkey in a saucepan along with the can of black beans (liquid and all), bleu cheese, cumin and cayenne pepper; cook this on medium heat until the cheese has melted and some of the liquid has cooked down to make a creamy mixture. Add salt and pepper to taste.
  • Make the salsa next by dicing the remaining 1/4 onion and plum tomatoes into a bowl. Squeeze some lime add salt and pepper to taste.
  • Put together your tacos: spinach, black bean and turkey mix, and some salsa. Squeeze some extra lime over the tacos and eat yo face off!

Salsa Verde Chicken Taco Recipe

Ingredients:

  • 4 tortillas
  • lettuce
  • 1 large chicken breast
  • 1.5 cup of your favorite salsa verde (I used one from my local Mexican grocery store)
  • 5-8 radishes
  • 1 lime
  • 2 spring onions
  • 1/2 cup of canned black beans (without the canning liquid this time)
  • 1 ripe avocado
  • salt and pepper to taste

Directions:

  1. Put the chicken and salsa verde in your slow cooker. Set the slow cooker on high and cook for 4-5 hours. You should be able to shred the chicken breast with a fork at the end of the process. Remove the shredded chicken from the cooking liquid.
    Note: I saved the cooking liquid and used it to make some amazing brown rice; use the same way you would use chicken broth.
  2. Prepare the salsa by dicing the radishes and spring onions into a bowl. Toss in the black beans, lime juice, salt and pepper.
  3. Compile your taco! Lettuce, shredded chicken, salsa and a slice of avocado. Squeeze some more lime and nom!
Two Tacos Tuesday! Turkey and Chicken Taco Recipes

Make sure you’re following us on Facebook, Twitter, Mix, and Pinterest for even more genius updates daily!

5/5 (1 Review)

Similar Posts