2 tablespoons olive oil 2 pounds ground turkey 1 tablespoon ground cumin 1 tablespoon chipotle chile powder salt and pepper 1 onion (diced) 2 cloves garlic (minced) 1 jalapeno (seeded and minced) 2 tablespoons tomato paste 1/2 12-ounce bottle of beer 12 hard taco shells 1 can pinto beans
For the Tacos: Heat a large skillet over medium-high heat and add the oil and the ground turkey. Cook until it begins to brown, about 5 minutes and then add the onion, garlic, and jalapeno pepper, and cook for another 3 minutes. Stir in the spices, tomato paste, beans and beer and season with salt and pepper to taste. Continue cooking until liquid has reduced slightly.
1 red onion (diced) 1 head romaine (shredded) 1 tomato (diced) 1 cup green pimento stuffed olives (sliced)
For the Shredded Salad: Combine all of the ingredients for the salad in a large bowl and set aside.
1 cup vegan mayonnaise 1 teaspoon chipotle chile powder 1 teaspoon honey juice of 2 limes pinch salt 2 tablespoons apple cider vinegar
For the Creamy Chipotle Dressing: Whisk together all of the ingredients and add a pinch of salt. Pour over the salad ingredients and toss to coat. Serve with the tacos.
To Assemble: Fill a taco shell with the turkey mixture and top with the salad.