Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Turkey Taco Tuesday December 13, 2011

Jamie says: It’s Taco Tuesday! Gotta love themed dinners, so hop on board and join in on the fun!

Start with the toppings…

Terrific toppings for taco Tuesday (gotta love the alliteration!)

And then the “meat…”

Black beans and ground turkey for the "meat"

And put it all together for a flavorful and fun fiesta!

It's dinner time!

It’s up to you if you want a few toppings or all of them… but I like some of everything.

I filled my taco with all the wonderful toppings- cheese, avocado, black beans, ground turkey, parsley, peppers 'n' onions, salsa, browned corn, olives, and sour cream - yum!

I especially loved the flavor of the roasted corn, cooked peppers and onions, and seasoned turkey- but all the toppings together were wonderful!

Full of fresh flavor

It’s a little challenging rollin’ this baby up, but I have faith you can do it. (A fork may be helpful at the end.)

The sour cream works like glue to hold the taco together

Hope you enjoy your taco Tuesday!

Turkey Taco Tuesday


  • 1/2 cup Italian parsley
  • 1 Hass avocado
  • 1/3 cup black olives (Lindsay Naturals)
  • 1/3 cup shredded mozzarella cheese
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 green bell pepper
  • 1 sweet onion
  • 3 Tbsp extra virgin olive oil
  • dash sea salt
  • 2 ears corn
  • 15.5 oz can reduced sodium black beans
  • 1 tsp canola oil
  • 1 lb ground turkey breast
  • 3/4 cup water
  • 3/4 packet taco seasoning mix (Publix)
  • 3-6 high fiber whole wheat tortilla wraps (Ole Xtreme Wellness)


  1. Prepare cold toppings- Use kitchen shears to chop parsley; place in a small bowl. Cut avocado in half, peel off skin and remove pit; chop and place in a small bowl. Drain olives; slice each olive to make circles; place in a small bowl. Scoop shredded cheese, salsa, and sour cream into separate bowls. Refrigerate all toppings.
  2. Slice top off pepper. Slice in half. Remove white membranes and seeds (use water to rinse). Cut pepper into 1/4 inch strips. Peel skin off onion. Slice onion into 1/4 inch strips. Place a large saute pan on medium heat. Add 2 Tbsp extra virgin olive oil to pan followed by sliced peppers and onions. Shake salt on top. Stir. Cook for about 15 minutes on medium heat, increase heat to medium-high and cook an additional 10 minutes or until brown and softened, stirring occasionally. Reduce heat to low until ready to serve. Place in a bowl.
  3. Remove husks from corn. Stand corn cob vertically on a large cutting board and use a knife to cut off kernels from each cob. On a medium-sized pan on medium heat, pour reserved 1 Tbsp extra virgin olive oil. Add corn and sea salt. Stir. Cook for about 10 minutes, increase heat to medium high and cook for an additional 7 minutes, stirring occasionally. Reduce heat to low until ready to serve. Place in a bowl.
  4. Pour can of black beans into a microwave-safe dish. Heat for about 3 minutes. Stir before serving and serve with a slotted spoon. Leave in microwave until ready to serve.
  5. Heat a large pan on medium heat. Add canola oil followed by ground turkey. Brown turkey by stirring with a large spoon for about 5 to 7 minutes or until meat turns white and is cooked throughout. Add water and seasoning mix. Cook for an additional 5 minutes and stir occasionally with a clean spoon. Serve with a slotted spoon.
  6. Bring refrigerated toppings, peppers and onions, roasted corn, black beans, ground turkey, and tortillas to the dinner table. Place toppings on a lazy Susan if you have one. Enjoy!

Serves: 3-6

  • Nutrition note: Tacos are a great vehicle to hold a variety of vegetables. Plus, you’re hitting 4 of the 5 food groups with this meal (unless you count tomatoes as a fruit- then you’ve covered them all)!

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