Turkey White Bean Tacos with Mint Pistachio Pesto

These turkey tacos are not your average taco! They are full of delicious flavors from the Mediterranean and will become your new go to healthy taco recipe.

Tacos are one of my favorite things to make because the possibilities for fillings are endless. Picture this roasted garlic white bean puree slathered on the bottom of your cabbage leaf, filled with a  ground turkey pomegranate molasses mixture and topped with a mint pistachio pesto. As a result my version of taco heaven.

A few key ingredients in these delicious tacos that  may not be inside your pantry but should be. They include miso paste, pomegranate molasses and roasted garlic. These are three simple delicious ingredients that pair together with many ingredients and take a dish from ordinary to extraordinary. The miso adds an unamai punch, pomegranate molasses adds a sweet and tangy punch and the roasted garlic brings a deep addicting flavor that wants you eating more.

Easy, healthy and delicious! Get your cabbage leaves ready and serve it up because this will be your new favorite taco!!

Turkey White Bean Tacos with Mint Pistachio Pesto
Author: 
Recipe type: Dinner
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tbsp avocado oil
  • 1 lb grass fed ground Turkey
  • 1 large portabello mushroom chopped
  • ½ red onion diced
  • ½ tsp ras el hanout
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp pomegranate molasses
  • ¼ cup vegetable broth
  • 8-10 red or green cabbage leaves
  • Beans
  • 1 can cannellini beans, rinsed and drained
  • 3 cloves roasted garlic
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Place all ingredients in a bowl. Mash beans, garlic and lemon juice season with S&P to taste.
  • 1 cup halved cherry tomatoes
  • 1 bunch scallions chopped, soaked in 1 tbsp red wine vinegar for 15 min
  • Pesto
  • 1 cup fresh mint leaves
  • 2 garlic cloves peeled
  • ¼ cup toasted pistachios
  • ½ tsp miso paste
  • Juice half lemon
  • ½ cup olive oil
  • Salt and pepper to taste
  • 1 cup halved cherry tomatoes
  • 1 bunch scallions chopped, soaked in 1 tbsp red wine vinegar for 15 min
Instructions
  1. Heat avocado oil in a large skillet over medium-high.
  2. Add ground turkey, mushroom, onion and all of the seasonings and cook until almost cooked through, but still slightly pink then add pomegranate molasses and broth simmer an additional 3 minutes or until cooked through and reduced. Taste and add salt or pepper if needed.
  3. Place all ingredients in a bowl. Mash beans, garlic and lemon juice season with S&P to taste.
  4. Place miso, garlic and pistachios in a food processor. Chop until a paste begins to form. Add lemon juice and olive oil salt and pepper blend until desired consistency.
  5. To assemble tacos – divide bean mixture into the bottom of the cabbage leaves, spread it out so it covers the bottom of the leaf. Add turkey , then top with mint pesto, pickled scallions and tomatoes.

If you make these tacos please leave a comment and rate the recipe. Happy cooking!