Turkey Tacos with Corn & Black Bean Salsa on Butter Lettuce Wraps

Like most busy moms I know, crockpot wonders are a life- saver and casseroles are a time-saving comfort delight. But in my kitchen, no quick and easy meal measures up to a Tex-Mex spread. Yes, Tex-Mex is quick (almost as quick as an Ohio summer) and easy (if you’re a beginner home cook) – and no – it does not have to involve heavy queso or guacamole (if you’re trying to keep it healthy). But that doesn’t mean this recipe skimps on flavor either.

Since I prefer lighter meal options during our brief encounter with the warmer weather, I decided to switch things up a bit. I chose ground turkey instead of beef – lean and heart healthy. And beautiful butter lettuce leaves instead of traditional flour or corn tortillas. Butter lettuce is crisp, sweet and ever so slightly turns up on the ends, which makes them the perfect taco vehicle. But first – it all begins with the perfect taco seasoning.

Now, I will have you know – I do not use store-bought taco seasoning – NEVER! It’s against my religion. MSG, sodium, preservatives…Oh, my! Thankfully, there is an easy solution to this – and it’s found right in your spice cupboard.

That’s right -all the seasonings you need for your tacos are probably already in your kitchen. To make it super easy, I make a larger portion of the spice mixture. That way, I have it on hand whenever I need it.

Let’s talk salsa… I’m a total chips and salsa girl, which is why I LOVE this recipe – perfect pair with your favorite tortilla chips, but also a tasty complement to my turkey tacos! This will be your go-to dish for picnics, pot lucks, and weeknights!

But the best news…this meal comes together in less than 30 minutes! Can I get an Amen?!?!

Taco Seasoning:

10 Tbs. Cumin

4 Tbs. Chili Powder

2 Tbs. Paprika

2 Tbs. Garlic Powder

2 Tbs. Onion Powder

1 Tb. Salt

1/2 Tb. Pepper

Mix it up and save in a small mason jar or Ziplock bag labeled “The Good Stuff.”

Corn and Black Bean Salsa:

1 Package of Steam Fresh Corn

1/2 Red Onion, Diced

1 Can Black Beans, Drained and Rinsed

3-4 Stem Tomatoes, Diced

1/3 Cup Cilantro, chopped

Juice of 2 Limes

Salt and Pepper, to Taste

Place onion, tomatoes, black beans, and cilantro into a large bowl. Prepare corn according to box directions and add the corn to the bowl. While the corn is still hot, add the juice of 2 limes and season with salt and pepper. Stir mixture and refrigerate for at least 2 hours or over night.

Turkey Tacos:

1 Tb. Olive Oil

1 Lb. Ground Turkey

Head of Butter Lettuce, Leaves Separated

1/8 Cup of Taco Seasoning

Corn and Black Bean Salsa

Heat olive oil in a large skillet. Add turkey meat and seasoning. Brown the turkey, while breaking up the meat and stirring the seasoning throughout. Cook until no longer pink. Spoon turkey onto an opened butter lettuce leaf. Top with the corn and black bean salsa.

Tip: Do not over-stuff the lettuce wraps. If you want a fuller wrap, double up on the lettuce leaves for extra support.

No muss. No fuss. No guilt. These turkey tacos are the perfect summer Tex-Mex marvel!

God’s Blessings,

The Humble Homemaker