When you make 50 pints or more of salsa every year, you inevitably eat a lot of tacos! We eat tacos at least once every two weeks and making them with ground turkey and white kidney beans makes for a lighter, healthier version. This filling tastes great in wheat or corn tortillas and you can even skip the shell altogether and serve it over a bed of crisp, crunchy lettuce.
Heat one tablespoon of the olive oil in the frying pan over medium heat. Add the ground turkey and cook for 7-10 minutes or until cooked through. Remove from heat and transfer the cooked turkey to a plate and set aside.
Heat the other tablespoon of olive oil in the frying pan over medium heat. Add the chopped onions and jalapeno and fry for 3-5 minutes or until softened. Add the minced garlic and heat for 30 seconds. Add the chili powder, cumin, and coriander and cook for 30 seconds. Return the ground turkey to the pan and stir to combine.
Add the rinsed white kidney beans and the chicken stock.
Simmer uncovered for about 5 minutes, until most of the chicken stock has been absorbed, stir occasionally. Remove from heat.
For each taco, add some grated cheese then top with ½ cup of the taco meat mixture. Top the this with salsa, guacamole, sour cream, cilantro and pickled jalapenos. Drizzle with a little bit of fresh squeezed lime juice and serve.