Inspired Tacos

When we were little, we watched our moms, dads and grandmothers throwing together different foods and colorful things from little jars into a sizzling pan or even a giant metal pot. It always looked so easy. I used to love copying them and playing with food. I would sneak into the kitchen early in the morning and put together my own strange combinations in hopes that I would come up with some brilliant new "thing" that everyone would love to eat. It was always terrible.

Now, I have flashbacks sometimes when I'm in the kitchen and imagine that I look much like my dad and grandmother did. The only difference is, I really am just throwing things together without a clue...most of the time anyway. One of my accidental experiments combining some spices, vegetables and even canned goods turned out to be totally delicious tacos.

I have to admit that Food & Wine Magazine inspired me once again with their May 2010 issue featuring a special taco section. I could taste the tacos when I was reading it however, I chose not to make any of the recipes in the magazine. This evening I made my own recipe for Turkey and Black Bean Soft Tacos. This wasn't the first time that I tried to make my own sauce but I think I have a house-favorite now when we crave Mexican.

Turkey and Black Bean Soft Tacos

• 1 pound lean ground turkey
• 1/2 yellow onion, diced (half for the pan and half for topping)
• 1 can of black beans
• 1 sm. can of fire roasted diced tomatoes
• 1/2 fresh tomato, diced (for topping)
• Iceburg lettuce, 1/4 - 1/2 shredded (for topping)
• Shredded 3-cheese blend
• Newman's Own peach salsa
• Sour cream
• Cumin
• Red Hot
• Salt
• Garlic powder
• Cayenne pepper seasoning
• Fajita sized white flour tortillas

1. Brown the ground turkey in a deep skillet with a drizzle of olive oil and the diced onions.
2. Begin to flavor the meat with cumin, Red Hot, salt, cayenne pepper and garlic powder. I am very generous with the cumin and the Red Hot and light on the salt, cayenne and garlic.
3. When turkey is cooked, pour in the can of fire roasted diced tomatoes and the can of black beans and stir in well. Add a few shakes more of cumin and a pinch of salt.
4. Let simmer for about 5 minutes on a lower heat, then add 3 tablespoons of the peach salsa and blend. Cover and let bubble, reducing for another 2 minutes.
5. Turn heat off and add the finishing touch by sprinkling a handful of shredded cheese on the top.
6. Serve out of the skillet onto warmed tortillas and build your own personal taco with the other toppings of onion, lettuce, tomato, shredded cheese, sour cream and additional salsa if desired. Serve with blue corn chips and you have a fun taco meal!

Too bad I didn't make this one for Cinco de Mayo. Oh well, we'll have to just make Tuesday a celebration anyway.