Post #152: Turkey Tacos Por Favor

From Turkeytacoswith salsa

Right now, I am trying to talk myself into going running.  I really like to run. I never know why sometimes I have to talk myself into it when I always feel so much better after I do it. However, there is no mystery tonight. I just do not want to run while my tummy feels full, but it is either now or never. My husband and I have to take turns running outside today and I will not run by myself in the dark.  I have a treadmill which I use from time to time, but nothing beats the outdoors. Our scenery around the SubD may not be very scenic, but it is better than looking at walls (do not have a t.v. near treadmill).  Maybe, I will just blog and see how I feel after. If I have some time, I will go outdoors. If not, treadmill and walls here I come. Either way, I must run. I went over on my calories. Somehow banana pudding made its way into my digestive system.  Not good. The pudding was, but not the extra calories.

Okay in keeping with my commitment to help my hubby obtain his weight goals by being supportive and cooking lighter fare, I made these tasty tacos yesterday for lunch. Before I share the recipe, I will give you the recipe for the salsa that accompanies it. This salsa should be made in bulk with plenty to be stored in the fridge  to soup up your snack, salads, pasta, meats, sandwiches, almost anything later in the week!

Linda's Famous Potluck Salsa

1 can of Mexi-corn
1 can of  black beans
1 can of Rotel Cilantro & Lime
Limes (squeeze the juices into the salsa)

chop the following to taste:
green onions
cilantro
Fresh Jalapeno

Make sure you drain all the canned items. Rinse the black beans as well. Mix it all together. Eat
with tortilla chips or use as a topping and mix.

Okay, now that you have this awesome recipe, make the salsa. How spicy you it tastes, depends on the jalapenos you use and how many you use. I recommend you double the recipe to help you sass up your food and make easy meals like this one. 

       Turkey Tacos with Black Bean and Corn Salsa

• Season one turkey patty with cumin, garlic powder, and S&P to taste
  
• Grill one turkey patty per person per taco
• Cut the grilled patties into slices (may dice as well)
• Keep grilled, sliced patties warm while you grill whole wheat tortillas (I use pretty multigrain ones, too)
• Next, stuff tortilla with 1/2 or whole sliced up patty
• Finally, top with black bean and corn salsa (Linda's recipe above or a good store bought)

 I use the patty instead of ground turkey to make it easier to account for calories and fat grams.

Okay, well. I have to go. Until, next time. Here is to eating right. Oh, yeah and running.