By: Natalie Chormann

Taco Tuesday is a tradition that you definitely don’t have to give up just because you’re eating clean. Luckily it is possible to have the best of both worlds.

Turkey is a great lean alternative to traditional taco beef. It is also an excellent source of protein, something that is lacking from many people’s diets. The black beans in this recipe also help to give this recipe an additional protein boost that takes these tacos to the next level. There are no artificial flavors, or unnecessary ingredients in this one; it’s simple, healthy, and clean. Even if it’s not Tuesday, go ahead and cook up these tacos anyway, because it’s Mexico somewhere.

89836184771_largeIngredients: (Serves 4)

To serve:

I’m a fan of serving this over greens as a kind of taco salad (as shown above) but this also works great scooped into big romaine leaves for lettuce tacos. Then top with:

  • Shredded cheese
  • Nonfat plain Greek yogurt (tastes just like sour cream!)
  • Avocado
  • Hot sauce/Sriracha
  • Corn chips (Optional)

How to:

  1. Heat a large skillet and add the turkey in, breaking it into smaller pieces. Cook until there is little to no pink showing.
  2. Drain the grease from the pan.
  3. Add the drained black beans, sliced bell pepper and onion to the skillet.
  4. Sprinkle in cumin, cayenne, and chili pepper and cook everything together until vegetables are tender meat is fully cooked and it’s seasoned to just how you like it.

Best served hot with all the fixings, but you can also store in the fridge and have a ready-to-go dinner for a few days!