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U.S. Department of Health and Human Services

Turkey or Veggie Tacos

Ingredients

Ben Jacobs' tacos tastefully plated around the recipe ingredients

Turkey tacos:

  • 1 lb turkey
  • 1 TB chili powder
  • 1 TB paprika
  • 2 tsp smoked paprika
  • 1 tsp granulated garlic
  • 2 tsp kosher salt
  • Stock (chicken or vegetable)
  • 2 cups fully cooked pinto beans (can substitute with canned beans for simplicity, rinsed thoroughly)
  • 1 head of cabbage or romaine
  • Cheese of your choice
  • Corn tortillas

Veggie tacos:

  • 1 medium zucchini
  • 1 yellow summer squash
  • 1 ear of fresh corn (1/4 cup, can substitute with frozen or canned)
  • 1/4 cup fully cooked black beans (can substitute with canned beans for simplicity, rinsed thoroughly)
  • Kosher or sea salt and pepper to taste

Additions for pickling:

  • 1 red onion
  • 1 large jalapeno
  • Apple cider vinegar

Instructions

Quick pickle the toppings.

  1. Wash onions and jalapeno.
  2. Thinly slice onions and jalapeno and add to a small bowl.
  3. Add 1/4 cup apple cider vinegar and mix well.

Make the spice blend.

Mix all spices in a small bowl and set aside.

Prepare the cabbage or romaine.

  1. Wash head of cabbage or romaine.
  2. Chiffonade (cut into long, thin strips) and set aside in small bowl.

Cook the beans.

  1. Heat a small stock pot on medium heat with 1 TB of olive oil.
  2. Add cooked or canned pinto beans with 1/2 cup of stock.
  3. When the stock begins to boil, turn down to a simmer and smash the beans, using a large spoon. Note: you may add the beans to a blender or food processor to create a creamy consistency. You may need to add more stock, depending on desired texture.
  4. Once completed, set aside.

For turkey tacos: Cook the meat.

  1. Heat a large sauté pan over medium heat. Once the pan is warm, add 1 tablespoon of olive oil and heat for 30 seconds.
  2. Add raw turkey and allow it to brown for 2 minutes.
  3. Add 2 TB of your spice blend and mix into turkey. Allow turkey to cook with spice for 1 minute, then add 1 cup of stock and mix well. Allow stock to render in turkey.
  4. Once turkey is fully seasoned and stock has absorbed, remove from heat.

For veggie tacos: Prepare the three sisters.

  1. Wash all produce and set aside. (If using canned products, open and rinse all ingredients well and set aside.)
  2. If using fresh corn, we recommend roasting the corn, but it’s completely optional. If you’re going to roast corn, begin by turning on an outdoor grill or oven broiler and setting it to high. While the grill or oven heats, shuck and wash corn. Once the grill or broiler is hot, roast corn on all sides. Level of charring on corn is up to individual preference. Once corn is roasted, take off the grill or out of the broiler and set aside.
  3. While corn cools, cut zucchini and squash into small cubes (size should be slightly larger than corn kernels to create uniformity in salad). After zucchini and squash are cut, set aside.
  4. Once all ingredients are diced, mix in a bowl and season with kosher salt and pepper. You can also add some of your spice blend.

Plating

  1. Warm tortillas in the microwave, warm oven, or in a warm pan on the stovetop.
  2. Place tortillas on a plate and layer on refried beans, turkey or three sisters, cabbage or romaine, and cheese of your choice.
  3. Finish with pickled onions and jalapeno.

Fun adjustments:

Have fun with this recipe! You can substitute corn, squash, and beans with similar ingredients throughout the year. Make this same recipe but adjust for the seasons — especially if you have similar items growing in your home gardens. In the summer months, try using sunburst or patty pan squash. In the fall and winter, switch to roasted acorn, delicata, or butternut squash.

Also feel free to switch up beans with those of your choosing — from black beans to pinto to great northern. The best part about this recipe is that it’s so versatile and you can easily modify it throughout the year.