Zesty Turkey Tacos
1 pound BUTTERBALL® Fresh Turkey Filets
N/A Juice of 1 lime
1/4 teaspoon chipotle chile powder
1 each jalapeño pepper
1 ounce no-salt-added pinto beans
1/4 teaspoon salt
1/4 teaspoon ground cumin
8 each crisp corn taco shells
1/2 cup finely chopped Romaine lettuce
1 each small onion
1/4 cup minced fresh cilantro
1/4 cup salsa
- 1.Coat grill grid with nonstick cooking spray. Prepare grill for direct cooking over medium-high heat. Place turkey in shallow glass bowl.Add lime juice and chile powder.Turn to coat turkey.Set aside at room temperature 15 minutes.
- 2.Coat small skillet with nonstick cooking spray and heat over medium heat. Add jalapeño; cook 1 to 2 minutes to soften.Stir in beans, salt and cumin; cook and stir until heated through. Set aside.
- 3.Grill turkey about 2 minutes per side or until no longer pink and center of filets reaches 165°F as measured with meat thermometer.Cut into bite-size strips.
- 4.Heat taco shells, if desired.Divide turkey strips among taco shells.Top each taco with bean mixture.Sprinkle with lettuce, onion, cilantro and salsa.Serve immediately.