New Recipe for Cinco De Mayo!!!

Turkey and White Bean Tacos with Fresh Avocado Salsa

1 medium onion
½ fresh jalapeno (save other half for salsa)
2 tbsp olive oil
1 lb ground turkey
1 can great northern beans (or other white bean of your choice)
2 tsp. chili powder
1 tsp cumin
½ tsp dried oregano
½ tsp dried thyme
8-10 large flour tortillas (or corn tortillas for gluten free tacos)
3-4 cups shredded lettuce

Fresh salsa ingredients:
2 medium ripe tomatoes
½ fresh jalapeno (aren’t you glad you saved it?)
½ small onion
1 clove fresh garlic
1 large avocado
1 tbsp. lime juice
1 tsp. sea salt
½ cup fresh cilantro

Heat olive oil in a skillet over med heat. Chop onion and dice jalapeno (remove seeds if you’re a wimp like me).  Remember to reserve ½ of the jalapeno for your fresh avocado salsa.  Add onion and diced jalapeno to oil and saute until onion becomes translucent.  Add ground turkey to the pan and cook, breaking apart, until meat is just brown.  Turn heat to low.  Drain and rinse beans.  Add beans, chili powder, cumin, oregano, and thyme to the pan and stir.  If mixture seems dry, add a few tablespoons of water.  Allow to simmer on low for a few minutes before assembling tacos.  Spoon desired amount of turkey/bean mixture, fresh salsa (recipe below), and shredded lettuce into tortillas.

Fresh Salsa:
Chop tomatoes, onion, and avocado and add to a medium bowl with diced jalapeno.  Mince garlic and add to mixture.  Chop cilantro and add to bowl.  Mix all ingredients together gently so the avocado stays in chunks.  Add salt and cilantro and stir gently.  Your salsa is ready for tacos or for scooping onto tortilla chips.  Double batches are never a mistake!!!