Chipotle Turkey Tacos

Ingredients

• 500g Turkey Mince
• 1 tablespoon Olive Oil
• 1 Small Red Onion, finely chopped
• 2 Garlic Cloves, finely grated
• 1 tablespoon Chipotle Paste
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 tablespoon Tomato Purée
• 200g Canned Black Beans, drained and rinsed
• 100ml Chicken Stock
• 8 Small Corn or Flour Tortillas
• 150g Red Cabbage, finely shredded
• 1 Ripe Avocado, sliced
• 100g Greek Yogurt
• 1 Lime
• 10g Fresh Coriander, roughly chopped
• 50g Feta or Cotija Cheese, crumbled
• Salt, to taste
• Black Pepper, to taste

Instructions

1. Heat the olive oil in a large frying pan over medium-high heat.
2. Add the red onion and cook for 3–4 minutes until softened.
3. Add the garlic, chipotle paste, cumin, and smoked paprika and cook for 1 minute until fragrant.
4. Add the turkey mince and cook for 6–8 minutes, breaking it apart with a wooden spoon, until lightly browned and cooked through.
5. Stir in the tomato purée and cook for another minute.
6. Add the black beans and chicken stock, season with salt and black pepper, and simmer for 5–6 minutes until the liquid has reduced and the turkey mixture is juicy but not wet.
7. Meanwhile, mix the Greek yogurt with the finely grated zest and juice of half the lime and season with a small pinch of salt.
8. Warm the tortillas in a dry frying pan for about 20–30 seconds on each side until soft and lightly toasted.
9. Divide the chipotle turkey mixture between the warm tortillas.
10. Top with shredded red cabbage, sliced avocado, crumbled cheese, and fresh coriander.
11. Drizzle with the lime yogurt and serve with the remaining lime cut into wedges.

instructions_source: editorial-classic