Fireside High Protein Tacos (Printable)
Smoky tacos with lean protein, black beans, and fresh toppings for a nutritious Tex-Mex meal.
# List of ingredients:
→ Protein
01 - 14 oz lean ground turkey or chicken
02 - 1 can (14 oz) black beans, drained and rinsed
→ Vegetables & Aromatics
03 - 1 small red onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional)
→ Spices
07 - 2 tsp smoked paprika
08 - 1 tsp ground cumin
09 - 1 tsp chili powder
10 - ½ tsp dried oregano
11 - ½ tsp salt
12 - ¼ tsp freshly ground black pepper
→ Sauce & Extras
13 - 2 tbsp tomato paste
14 - ½ cup (4 fl oz) low-sodium chicken broth or water
15 - Juice of 1 lime
→ Taco Shells & Toppings
16 - 8 small whole wheat or corn tortillas
17 - 1 cup shredded lettuce
18 - ½ cup cherry tomatoes, quartered
19 - ½ cup nonfat Greek yogurt or light sour cream
20 - ¼ cup fresh cilantro leaves
21 - ⅓ cup shredded reduced-fat cheese (optional)
# Steps:
01 - Heat a large nonstick skillet over medium-high heat. Add ground turkey or chicken and cook, breaking up with a spoon, until browned, approximately 4 minutes.
02 - Add finely chopped red onion, minced garlic, diced red bell pepper, and minced jalapeño if using. Sauté until softened, about 3 minutes.
03 - Stir in smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Mix in tomato paste and cook for 1 minute, stirring constantly.
05 - Add drained black beans and low-sodium chicken broth or water. Simmer for 5 to 6 minutes until slightly thickened.
06 - Remove skillet from heat and stir in fresh lime juice.
07 - Heat tortillas in a dry skillet or microwave until warm and pliable.
08 - Fill each warmed tortilla with the protein mixture. Top with shredded lettuce, quartered cherry tomatoes, nonfat Greek yogurt or sour cream, fresh cilantro leaves, and shredded reduced-fat cheese if desired. Serve immediately.
# Expert Advice:
01 -
- You get a serious protein punch without feeling weighed down afterward.
- The smoky paprika and lime juice create this bright, layered flavor that tastes way more complicated than it actually is.
- Everything comes together in one skillet, so cleanup is a breeze even when youre exhausted.
02 -
- Dont skip rinsing the black beans, the canned liquid can make the filling too salty and thin.
- Let the spices bloom for a full minute before adding liquid, otherwise they taste raw and dusty instead of warm and toasted.
- If the filling looks too wet after simmering, just let it cook uncovered for another minute or two until it tightens up.
03 -
- Toast your tortillas directly over a gas flame for a few seconds on each side if you want that authentic charred flavor.
- Use a potato masher to lightly crush some of the black beans while simmering, it thickens the filling and makes it cling to the tortillas better.
- Prep all your toppings before you start cooking so assembly is fast and fun, especially if youre feeding a crowd.