Turkey Tacos with Tomatillo Salsa

Name: Turkey Tacos with Tomatillo Salsa
Yield: serves 4
Ingredients: 1 pound ground turkey breast; Salt and freshly ground black pepper; One 14.5-ounce can black beans, with their liquid; 1 cup hot tomatillo salsa, such as Salpica Cilantro Green Olive Salsa; 1/2 bunch scallions (white and green parts), sliced thin on the diagonal; Four 6-inch sprouted-corn tortillas, such as Ezekiel Food for Life; 3/4 cup store-bought fresh salsa, such as Top Crop; 1/2 cup nonfat Greek yogurt; 1 1/2 cups shredded romaine lettuce; 1 ripe avocado, pitted, peeled, and sliced

December 9, 2011

In Mexico, tacos are small, fresh, and simply prepared. I once had a taco al pastor there that was mind-bendingly good, and it had all of three ingredients! Somehow, when the taco got to the United States, it morphed into double-crust, Taco Bell Beef Supreme Chalupa with sour-cream-out-of-a-caulking-gun madness. Here I do my best to honor the Americanized taco everyone seems to love, while bringing some traditional flavors into the picture.

Recipe notes

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