After-Practice Mexican Power Tacos

How to Make After-Practice Mexican Power Tacos

1. 1

   Step 1: Prep vegetables and beans

   Active 8 min

   Drain and rinse the canned black beans and set them in a small bowl. Seed and slice the red bell pepper into 1/2-inch strips and thinly slice the red onion; chop the cilantro and halve the lime (juice will be split between sauce and finishing). Having these ready keeps the cooking fast and safe.

   For this step

   • 1 15-oz cancanned black beans (15-oz can), drained and rinsed
   • 1 mediumred bell pepper, seeded and cut into 1/2-inch strips
   • 1/2 smallsmall red onion, thinly sliced (about 1/2 cup)
   
2. 2

   Step 2: Cook the turkey and season

   Active 12 min

   Heat a large nonstick or stainless skillet over medium-high and add 1 tbsp olive oil. Add the ground turkey and break it into pieces with a spatula; sprinkle the 1.5 tbsp taco seasoning over the meat. Cook, stirring and breaking up meat, until no pink remains and an instant-read thermometer in the thickest part reads 165°F (74°C), about 7–9 minutes. Transfer the cooked turkey to a bowl and set aside.

   For this step

   • 1 lblean ground turkey (85%–93% lean)
   • 1 tbspolive oil
   • 1 1/2 tbsptaco seasoning (store-bought or homemade)
   
3. 3

   Step 3: Char peppers & combine with beans and turkey

   Active 12 min

   Return the skillet to medium-high and add the prepared bell pepper and sliced onion; sauté 3–4 minutes until edges start to brown but vegetables stay slightly crisp. Add the drained black beans and the cooked turkey back to the pan and stir to combine; cook 1–2 minutes more so beans heat through and flavors meld. Taste and add a small pinch of salt only if needed (taco seasoning often contains salt).

   For this step

   • 1/2 cupplain Greek yogurt (2% or full-fat for kids)
   • 1 mediumlime
   • 1/4 cupfresh cilantro, chopped
   
4. 4

   Step 4: Make lime-yogurt sauce and warm tortillas

   Active 7 min

   In a small bowl combine 1/2 cup plain Greek yogurt, the juice of about 1/2 the lime (reserve the other half for finishing), and the chopped cilantro; stir until smooth and taste for brightness—add a teaspoon of water if you want a thinner drizzle. Warm the corn tortillas in a dry skillet over medium for about 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds; keep them covered to stay warm.

   For this step

   • 8 countsmall corn tortillas
   
5. 5

   Step 5: Assemble tacos and finish

   Active 3 min

   Divide the turkey–bean–veggie mixture evenly among the 8 warmed tortillas (about 1/8 of the filling per tortilla). Drizzle each taco with the lime-yogurt sauce and finish with a squeeze of the reserved lime if desired. Makes 8 finished tacos; serve 2 tacos per serving (serves 4). Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat to 165°F (74°C) before serving.
   

1. Drain and rinse the canned black beans and set them in a small bowl. Seed and slice the red bell pepper into 1/2-inch strips and thinly slice the red onion; chop the cilantro and halve the lime (juice will be split between sauce and finishing). Having these ready keeps the cooking fast and safe.
2. Heat a large nonstick or stainless skillet over medium-high and add 1 tbsp olive oil. Add the ground turkey and break it into pieces with a spatula; sprinkle the 1.5 tbsp taco seasoning over the meat. Cook, stirring and breaking up meat, until no pink remains and an instant-read thermometer in the thickest part reads 165°F (74°C), about 7–9 minutes. Transfer the cooked turkey to a bowl and set aside.
3. Return the skillet to medium-high and add the prepared bell pepper and sliced onion; sauté 3–4 minutes until edges start to brown but vegetables stay slightly crisp. Add the drained black beans and the cooked turkey back to the pan and stir to combine; cook 1–2 minutes more so beans heat through and flavors meld. Taste and add a small pinch of salt only if needed (taco seasoning often contains salt).
4. In a small bowl combine 1/2 cup plain Greek yogurt, the juice of about 1/2 the lime (reserve the other half for finishing), and the chopped cilantro; stir until smooth and taste for brightness—add a teaspoon of water if you want a thinner drizzle. Warm the corn tortillas in a dry skillet over medium for about 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds; keep them covered to stay warm.
5. Divide the turkey–bean–veggie mixture evenly among the 8 warmed tortillas (about 1/8 of the filling per tortilla). Drizzle each taco with the lime-yogurt sauce and finish with a squeeze of the reserved lime if desired. Makes 8 finished tacos; serve 2 tacos per serving (serves 4). Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days; reheat to 165°F (74°C) before serving.