Simplest protein-packed soft-flour tacos with refried beans mixed wtih spicy salsa verde and taco-seasoned ground turkey that is pan-fried and then topped wtih melted Mexican blend cheese, fresh mixed greens, and crisp shallots and tomatoes tossed in an avocado sour cream sauce, making them the best turkey and bean tacos.
Not Just on Taco Tuesday
Introducing the Salsa Verde Turkey and Beans Tacos with Avocado Cream, an irresistible twist on your everyday taco that packs a protein punch to satisfy your hunger! Imagine a soft, warm flour tortilla generously lined with creamy refried beans and taco-seasoned ground turkey mixed with spicy salsa verde.
Cheesy and Creamy!
Then, each taco is crowned with a lavish layer of melted Mexican blend cheese, a crisp confetti of fresh mixed greens, and a vibrant, bright, cool salad of avocado and sour cream with crisp shallots and juicy tomato strips, creating a magnificent elevation of flavor that's as pleasing to the palate as it is to the eye.
So, why settle for the ordinary when you can revel in the extraordinary? Bite into these delicious Salsa Verde Turkey and Beans Tacos with Avocado Cream that's ready in 35 minutes! Come on, grab your tortillas, and let's taco 'bout a true feast of flavors!
Tortilla History and Mexican Cuisine
I love to learn the history of ingredients and how they shape what we eat today. The tortilla, a staple in Mexican cuisine, traces its origins back to the indigenous peoples of Mesoamerica thousands of years ago.
Originally made from maize (corn), the core food source for Aztec and Maya civilizations, the process of nixtamalization was developed to enhance its nutritional value. The nixtamalization method involved soaking and cooking corn in alkaline water (lye or slaked lime), creating a pliable dough known as masa, which was then shaped and cooked into the versatile tortillas we know today.
Over time, the introduction of wheat by the Spanish diversified the tortilla tradition, giving rise to variants like the wheat tortilla, popular for dishes such as burritos and quesadillas.
The Evolution
Today, tortillas are a daily staple in Mexico, essential to dishes from breakfast tacos to hearty enchiladas. They are cherished for their cultural significance and versatility, often made fresh at home or enjoyed by street vendors, warmed on a comal.
Both maize and wheat tortillas sustain daily meals and embody Mexico's rich culinary heritage and communal values, maintaining their status as a cherished symbol of Mexican life and cuisine globally. Hence, following foods and their similarities to neighboring countries or regions, you will find a timeline of human connection.
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Jump to:
Ingredients
Start by making the aromatic paste that will be used to season the lean ground turkey by blending or chopping fresh cilantro, shallots, and garlic. Then crumble and cook the ground turkey in avocado oil in a cast iron skillet, perfect for retaining heat.
Add the aromatic paste with spicy salsa verde, taco seasoning, kosher salt, and ground black pepper. Next, mix the cooked meat mixture with the canned refried beans and spread it out on small soft flour tortillas. Lay them in a clean skillet, tortilla side down, and sprinkle on the finely shredded Mexican cheese blend.
While the tortillas warm up, make a salad of blended ripe avocados, sour cream, salt, and pepper that is mixed with shallots and plum tomato strips. Once the cheese is melted, transfer it to a plate and top it with fresh mixed greens, avocado cream, and tomato salad, and garnish with more shredded cilantro leaves.
See the recipe card for the turkey and bean tacos for quantities below.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
Follow the instructions and cooking tips below using the step-by-step picture guide.
I used lean ground turkey meat for this recipe with a 93% lean meat to 7% fat ratio; however, use what you prefer.
Ensure most of the liquid is evaporated before adding the seasoning.
Combine to create a crumbly seasoned ground turkey.
The aromatics are added last to keep their fresh taste.
Ensure to combine well before mixing it with the beans.
Do not wait for the ground meat mixture to cool before adding it to the beans.
Make sure to use a spatula since it will be hot. This will help soften the refried beans and mix them well.
The beans help make the spread on the tortillas more pliable for an even spread.
Use ripe avocado to blend into a cream paste.
A food processor was used to ensure a creamy texture.
Hass avocados are used for their high oil content, making them creamy.
Mixing it with fresh tomatoes and shallots gives this a complex texture of creaminess and crunch.
Assemble one taco at a time
To have them hold a U shape, have them lean against each other.
Garnish with shredded cilantro for more flavor and an appealing look.
Busy Folks - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy-Free
- Sour Cream - Choose a vegan sour cream commercial brand. You can also try soy, coconut milk, or almond yogurt. You can also try making your own creamy acidic cream using silken tofu and apple cider vinegar or soak cashews and blend them with lemon juice, vinegar, and a bit of salt.
- Fine Shredded Mexican Cheese Blend - Choose store-bought vegan cheese that is soy—or coconut-based. You might also have to adjust your cooking times since it must cook at a lower temperature and take longer to melt.
Gluten-Free
- Small Soft Flour Tortillas - Use corn tortillas. You might find flour tortillas made from a combination of rice, tapioca, chickpea, and sorghum flour.
Vegetarian
- Lean Ground Turkey - For robust flavor in your vegetarian tacos, use soy chorizo. Or you use a plant-based ground meat brand.
Convenience
- Cilantro - Some do not like or can't tolerate the flavor of cilantro. Try using parsley instead.
- Shallots - If you already have white or red onion, you can use them. Just thinly slice them. In addition, to eat them raw, soak them in cold water for at least 5 minutes to remove the raw taste.
- Fresh Avocados - Use store-bought guacamole, and adjust the salt content for the rest of the recipe.
- Salsa Verde - It won't be quite the same, but substitute this with fresh or pickled jalapenos, serrano, or poblano peppers. Serrano peppers are a bit hotter, so adjust accordingly. Also, if you add store-bought salsa of another kind, cook it enough to remove the excess moisture before blending the meat mixture with the beans.
- Mixed Greens - You can use your favorite greens mix, shredded iceberg, or romaine lettuce.
- Avocado Oil - Use your vegetable oil preference, like olive oil.
- Taco Seasoning - If you don't have any in your pantry, use a blend that consists mostly of 50% chili powder and ground cumin, 25% smoked paprika, and the remaining 25% garlic powder, onion powder, dried oregano, cayenne or crushed red pepper flakes. Salt can be optional since you will add it to the dish anyway when cooking.
- Sour Cream - Try substituting this with Greek yogurt.
- Lean Ground Turkey - Easily swap for ground beef for some flavorful ground beef tacos.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Ultra Avocado Cream Tomato Salad - Add more ingredients to the creamy avocado sauce, like chopped green chiles, green onions, bell pepper, or pico de gallo.
- More Vegetables - Put some cooked sweet corn kernels into the ground turkey mixture.
- Different Cheese - For a spicier taco, use pepper jack cheese, or for a fresh tart kick, use queso fresco.
- Refried Black Beans - Typically, you'll find refried pinto beans, but this recipe can also work with black beans.
- Chipotle Turkey and Beans Tacos - Use canned chipotle peppers in adobo sauce instead of salsa verde. Chop the peppers and taste them before adding them to adjust the recipe's taste to your liking.
Equipment
- Large Cast Iron Skillet - Use a cast iron skillet or a heavy-bottom saute pan. Cast irons are preferred due to their ability to retain heat. I used my durable 12-inch Lodge Cast Iron Skillet with a Red Silicone Hot Handle Holder to develop this recipe. Lodge Cast Iron has been around since 1896, and it has already come seasoned and ready to use.
- Wooden or Silicone Spatula—You'll need this to crumble and spread the turkey taco mixture on the tortillas. I used the KitchenAid Classic Bamboo Spatula to develop this recipe, as seen in the photos and video.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, place the ground turkey tacos flat in a shallow 2-inch container to cool down quickly. Then, store them in an airtight container or resealable bag layered with parchment paper. Also, store the avocado salad and mixed greens separately with seran wrap firmly placed against the top layer of the avocado cream to prevent discoloration. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or resealable bag.
Airtight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. I always suggest glass storage containers because you can microwave them and hold food without staining the container, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Cooking Tip
Storing the avocado sour cream tomato salad properly is essential to maintain its freshness and prevent spoilage due to the avocado's tendency to brown when exposed to air. So, to keep your avocado salad green and fresh, stir in some fresh lime juice, place it in an air-tight container wtih plastic wrap pressed against the top, and keep it refrigerated until needed.
Frequently Asked Questions
Keeping flour tortillas fresh requires proper storage to maintain their softness and prevent spoilage or drying out. Once you've opened a package of flour tortillas, transfer any unused tortillas to an airtight container or resealable plastic bag to limit their exposure to air if they don't already come in a resealable bag.
If you will use them within a week, store them in the refrigerator to preserve their freshness and prevent mold growth. For longer storage, freeze them separated by parchment paper to prevent sticking, place them in a freezer bag, and store them for up to 6-8 months.
When you’re ready to use them, smell them for freezer burn, thaw them at room temperature, and then warm them up on a skillet or in the microwave wrapped in a damp paper towel to restore their pliability and warmth, making them just like fresh again.
When choosing the fat ratio for ground turkey, especially for flavorful dishes like tacos, a higher fat content is generally preferable to keep the meat moist and tasty. Typical fat ratios are 93/7 (93% lean meat and 7% fat) or 85/15 (85% lean and 15% fat).
Use the 85/15 mix for more flavor due to its high fat and moisture content. And if you use the 93/7 mix, leanerits, it is best to use additional ingredients, like sauces or marinades, to introduce moisture and fat back into it.
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Easy and Healthy Spicy Turkey Meatball Kale Soup
- Quick Air Fryer Lime Chicken Wings with Spicy Green Sauce
- Crispy Air Fryer Honey Jerk Rubbed Chicken Wings
- Best Air Fryer Caribbean Style Citrus Chicken Wings
Quick and Easy Recipes
Looking for other category recipes like this? Try these:
- Easy Air Fryer Sticky Date Teriyaki Chicken Wings
- Best Fragrant Creamy Potato Coconut Curry Fish Soup
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
- Best Spicy Sauteed Chili Lemon Garlic Shrimp and Vegetables
Video
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📖 Recipe
Salsa Verde Turkey and Beans Tacos with Avocado Cream
Ingredients
Instructions
Nutrition Facts
Calories
642.16Fat
30.95 gSat. Fat
9.55 gCarbs
48.95 gFiber
9.11 gNet carbs
39.86 gSugar
7.98 gProtein
43.1 gSodium
1269.29 mgCholesterol
92.51 mgHave a Comment or Question?
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