Turkey Tacos: Make your summer picnics special with these low-fat, low-sodium tacos.

A fantastic summer recipe pulled from the Nashville General Hospital Foundation Cookbook,

by Nashville General Hospital
Turkey taco

Second Harvest Food Bank of Middle Tennessee shared this recipe in the Nashville General Hospital Foundation cookbook. It uses low-fat turkey and low-sodium seasonings to create a healthier taco.

Yield: 8 servings


For the taco meat

  • 1 pound ground turkey
  • 1 packet of low-sodium taco seasoning
  • 15-oz can low-sodium black beans, rinsed and drained
  • ½ cup salsa verde (see ingredients and instructions below)
  • Optional: shredded lettuce, taco shells, shredded cheese, diced tomatoes,
  • diced onions, sour cream, or guacamole

For the salsa verde:

  1. 1 ½ pounds of tomatillo, roasted and finely chopped
  2. ½ cup white onion, finely chopped
  3. 2 gloves of garlic, finely chopped
  4. ½ cup cilantro leaves, finely chopped
  5. 2 jalapeno peppers (seeded and finely chopped)
  6. 1 Tablespoon fresh lime juice


  1. Place all in the salsa verde ingredients in a blender and pulse until blended. For a chunkier salsa, place chopped ingredients in a bowl and mix.
  2. Brown ground turkey in a large skillet over medium high heat. Drain any fat.
  3. Stir in taco seasoning mix. Add beans and salsa. Simmer for 5-10 minutes or until hot throughout.
  4. Spoon turkey filling into folded tortillas or on top of lettuce. Top with toppings of choice.

Freezing instructions: Cool meat and bean mixture. Package, label, and place in the freezer. To serve, thaw in the refrigerator; reheat on the stove top or in the microwave.

For more recipes like this, including written in Spanish, visit the Nashville General Hospital Foundation website. This site also includes information about The Food Pharmacy, which addresses food insecurity through the distribution of no-cost food totes filled with fresh produce and shelf-stable food.


Nashville General Hospital Foundation Cookbook, Second Harvest Food Bank of Middle Tennessee, Summer 2021.