WEEKDAYS 1e|12c|p

Erik Valdez's Tacos with Pico De Gallo and Guacamole

Erik Valdez
Servings: 6
2+ hr

So easy, and so delicious!

  • Ingredients
  • step-by-step directions
Erik Valdez's Tacos with Pico De Gallo and Guacamole
  • For the Turkey:
  • 1 1/2 pounds lean ground turkey meat
  • 3 tablespoons olive oil
  • pinch of sea salt
  • pinch of black pepper
  • 1 teaspoon cinnamon
  • 1 bottle pale ale
  • 12 tortillas
  • 3/4 cup cotija cheese
For the Pico De Gallo:
  • 6 tomatoes (chopped)
  • 1/2 white onions (chopped)
  • 1 jalapeno (chopped)
  • 1/2 cup cilantro (chopped)
  • 3 limes (juiced)
  • 1 tablespoon white vinegar
For the Guacamole:
  • 4 avocados
  • 1/2 cup pico de gallo
  • 3 tablespoons pine nuts
  • 2 limes (juiced)
  • 1/3 cup cilantro (chopped)
  • 1/4 cup cotija cheese
For the Pinto Beans:
  • 3 cups pinto beans
  • 6 pieces thick-cut bacon (cut into pieces)
  • sea salt to taste
  • black pepper to taste
For the Rice:
  • 1 1/2 cup long grain wild rice
  • 1 tablespoon olive oil
  • sea salt to taste
  • black pepper to taste
  • For the Turkey: Marinate turkey meat in olive oil, sea salt, black pepper, cinnamon and beer for 1 hour in fridge before cooking. Brown meat in pan over medium-high heat until cooked through, 5-7 minutes.
  • For the Pico De Gallo: Combine all ingredients in a blender or food processor. Pulse until chunky or at desired consistency.
  • For the Guacamole: In a mixing bowl combine all ingredients, mashing with a fork. Season with salt and pepper to taste.
  • For the Pinto Beans: Soak pinto beans in water for 2-3 hours. Remove from water and transfer to crock pot. Add bacon, salt and pepper and slow cook in crock pot for 6-8 hours.
  • For the Rice: Bring a pot of water to a boil. Add rice, olive oil, salt and pepper and cook, like pasta until rice is tender. Strain and set aside. 
  • To Assemble: Build tacos inside tortillas with some ground turkey, guacamole, pico de gallo and cotija cheese. Serve alongside pinto beans and rice.
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