Turkey, Bean, and Cabbage Tacos

• lean ground turkey20 oz
• green cabbagethinly sliced12 oz
• yellow onionfinely diced1/2
• black beansdrained and rinsed1 can
• whole-wheat tortillas8
• salsa8 tbsp
• shredded cheddar cheese2 oz
• canola oil4 tsp
• cumin1 tsp
• paprika1 tsp
• lime juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and thinly slice the cabbage. Drain and rinse the black beans, keeping them separate from the raw turkey.
2. 2Pat the turkey dry if needed, then season it with the kosher salt, black pepper, cumin, and paprika before it meets the heat.
3. 3Heat the canola oil in a large skillet over medium-high heat. Add the turkey and onion, breaking the turkey into small pieces. Cook for 6 to 8 minutes, stirring, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the cabbage and a pinch of kosher salt. Cook for 4 to 6 minutes, stirring, until the cabbage is softened but still has some bite. Add the black beans and cook for 2 to 3 minutes, until hot throughout and lightly seasoned.
5. 5Warm the tortillas in a clean skillet over medium heat for 20 to 30 seconds per side, until flexible and lightly toasted.
6. 6Fill the tortillas with the turkey mixture. Top with salsa and shredded cheddar cheese, then finish with lime juice. Taste and adjust with kosher salt and black pepper.