Print Options

 
 
 Print

Turkey Soft Tacos Recipe

“Though I’m not a native of San Antonio, I do enjoy the spicy local flavor,” Pattie McGlinchey says from Texas. “Bean-and-corn turkey tacos are my 5-year-old’s favorite. I love that they’re a cinch to put together and healthy, too…but don’t tell that to my son!”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 1 medium red onion, finely chopped
  • 5 plum tomatoes, chopped, divided
  • 2 tablespoons water
  • 4 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 8 flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
  • 4 green onions, thinly sliced
  • 1 tablespoon minced fresh cilantro

Directions

  • 1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through.
  • 2. Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese. Yield: 8 servings.

Nutritional Facts

1 taco equals 378 calories, 12 g fat (4 g saturated fat), 64 mg cholesterol, 727 mg sodium, 41 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.