© J Sainsbury plc 2020
Turkey and kidney bean tacos
We use turkey mince for these tacos to make for a healthier recipe overall, and top with guacamole & pickled spring onion which give a delightful freshness alongside the meat and beans.
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
for the turkey mix
- 500g Sainsburys turkey breast mince
- 2 tsp cayenne pepper
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp sea salt
- 2 Tbsp vegetable oil
- 1 red onion, finely sliced
- 1 red pepper, sliced
- 1 Tbsp tomato puree
- 1 x 400g kidney beans
for the guacamole
- 2 ripe avocadoes
- 1 lime, juiced
- ½ tsp cayenne pepper
For the pickled spring onion
- 25ml white wine vinegar
- 25ml water
- 25g caster sugar
- half a lime - juiced
- 2 spring onions, sliced at an angle
To serve
- 8 taco shells
- 100g Grated lighter cheddar cheese
- 100g low fat yogurt
- Pinch of chilli flakes
- few coriander leaves
Method
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1
Combine the turkey mince with the cayenne pepper, cumin, oregano, garlic powder and salt. Set aside,
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2
Heat the vegetable oil in a large frying pan and fry the sliced onion for 5-10 minutes until it starts to soften. Turn the heat up slightly and add the pepper and tomato puree, cook for 5 minutes. Add the spiced turkey mince and allow it to brown all over, stir through the drained kidney beans and chopped coriander
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3
To make the pickled spring onion, place the vinegar, water, sugar and lime juice in a pan and bring to a simmer until the sugar dissolves. Set aside to cool, then pour over the sliced spring onion
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4
To make the guacamole, scoop the flesh from the avocado and ‘smash’ with a fork. Stir through the lime juice, cayenne and salt, taste and add extra seasoning if necessary
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5
Flash the taco shells through the oven to heat through. Serve the turkey mix in a taco shell topped with guacamole, drained pickled spring onion, cheese, yogurt, chilli flakes and coriander leaves.
