Ingredients
2 tablespoons olive oil
1 pound lean ground turkey or chicken
3/4 pound zucchini, cut into 1/4-inch dice
1 large yellow onion, chopped
3 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 pounds grape tomatoes, halved
3 cups fresh (cut from about 6 ears) or frozen corn kernels, thawed if frozen
1 can (15 ounces) black beans, rinsed and drained
1/2 cup purchased salsa, plus 1 cup for serving
1/4 cup chopped fresh cilantro
20 taco shells
2 cups shredded romaine lettuce
1 cup coarsely shredded cheddar
1 cup sour cream
1 cup sliced red onion
guacamole
Directions
1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add turkey and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Add zucchini, yellow onion, garlic, chili powder and cumin to skillet; cook, stirring occasionally, until softened, about 4 minutes. Transfer with a slotted spoon to bowl with turkey. Add 1/2 tablespoon oil and the tomatoes to skillet; cook, stirring occasionally, until wilted, about 4 minutes. Transfer with a slotted spoon to bowl with turkey and discard juices. Add remaining 1/2 tablespoon oil and the corn to skillet; cook, stirring occasionally, until corn is tender, about 2 minutes. Return ingredients in bowl to skillet; stir in beans and salsa. Cook until hot, about 4 minutes. Transfer to a serving bowl and stir in cilantro; salt and pepper to taste, for filling.
2. Serve filling and remaining ingredients in separate bowls to assemble your tacos as desired.
2 tablespoons olive oil
1 pound lean ground turkey or chicken
3/4 pound zucchini, cut into 1/4-inch dice
1 large yellow onion, chopped
3 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 pounds grape tomatoes, halved
3 cups fresh (cut from about 6 ears) or frozen corn kernels, thawed if frozen
1 can (15 ounces) black beans, rinsed and drained
1/2 cup purchased salsa, plus 1 cup for serving
1/4 cup chopped fresh cilantro
20 taco shells
2 cups shredded romaine lettuce
1 cup coarsely shredded cheddar
1 cup sour cream
1 cup sliced red onion
guacamole
Directions
1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add turkey and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl. Add zucchini, yellow onion, garlic, chili powder and cumin to skillet; cook, stirring occasionally, until softened, about 4 minutes. Transfer with a slotted spoon to bowl with turkey. Add 1/2 tablespoon oil and the tomatoes to skillet; cook, stirring occasionally, until wilted, about 4 minutes. Transfer with a slotted spoon to bowl with turkey and discard juices. Add remaining 1/2 tablespoon oil and the corn to skillet; cook, stirring occasionally, until corn is tender, about 2 minutes. Return ingredients in bowl to skillet; stir in beans and salsa. Cook until hot, about 4 minutes. Transfer to a serving bowl and stir in cilantro; salt and pepper to taste, for filling.
2. Serve filling and remaining ingredients in separate bowls to assemble your tacos as desired.
