Lunch or dinner recipe
Turkey taco lettuce cups with lime yoghurt
Crisp lettuce cups piled with smoky turkey, black beans and sweetcorn, then brightened with salsa and lime yoghurt.
At a glance
Nutrition per serving
Estimated values for 1 of 2 servings.
Nutrition is an estimate calculated from generic 5% turkey mince, yoghurt, beans and salsa values. Brand recipes, drained weights and the size of lettuce leaves will change the result.
Prepare
Ingredients
Contains: Milk. Always check individual product labels.
Cook along
Step-by-step method
- 1
Prepare the cups and toppings
Wash and dry four sturdy outer lettuce leaves without tearing them. Stir the yoghurt with half the lime zest and 1 teaspoon of lime juice, then keep both chilled while the filling cooks.
- 2
Soften the vegetables
Heat the oil in a large non-stick frying pan over medium heat. Add the onion and red pepper and cook for 4 minutes, stirring regularly, until they begin to soften.
- 3
Brown the turkey
Add the turkey mince and break it into small pieces with a wooden spoon. Cook for 5–6 minutes, stirring and turning, until no pink remains and the meat begins to brown.
Break up any large clumps so every lettuce cup is easy to eat. - 4
Add beans, corn and spice
Stir in the garlic, cumin and smoked paprika for 30 seconds. Add the black beans, sweetcorn and half the salsa, then cook for 3 minutes until everything is steaming hot and the pan is no longer watery.
The mixture should be juicy enough to spoon but not so wet that it runs out of the lettuce. - 5
Check it is cooked
Make sure the turkey is piping hot throughout with no pink pieces remaining. If using a food thermometer, the centre of the filling should reach at least 75°C, then remove the pan from the heat.
- 6
Build four crisp cups
Arrange the four leaves on a platter and divide the warm filling between them. Top with the remaining salsa, lime yoghurt, coriander and the remaining lime zest. Serve two cups per person.
Fill the lettuce just before eating so it stays crisp and easy to pick up.
Optional portion idea
A smaller starting portion
Start with one filled lettuce cup and keep the remaining components separate. Build another only if wanted, refrigerating leftovers promptly rather than leaving them at room temperature.
Keep it well
Storage
Cool leftover filling promptly and refrigerate in a covered container for up to 2 days, separate from the lettuce and yoghurt. Reheat once until piping hot throughout, then assemble with fresh leaves.
Useful swaps
- Use 5% fat chicken mince and follow the same food-safety checks.
- Swap black beans for kidney beans, keeping the drained weight the same.
- Serve the warm filling in a bowl with shredded lettuce if your leaves are too small to hold it.