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Erik Valdez's Tacos with Pico De Gallo and Guacamole

Tacos Pico De Gallo Erik Valdez
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So easy, and so delicious!
skill level
Easy
time
Over 120min
servings
6
cost
$
Contributed by : Erik Valdez
He's not just a pretty face, he's talented actor and a GREAT cook! Check out General Hospital's Erik's dish!
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ingredients
  • 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
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 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
    instructions 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.
  • step 2
    ingredients 6 tomatoes (chopped)
    1/2 white onions (chopped)
    1 jalapeno (chopped)
    1/2 cup cilantro (chopped)
    3 limes (juiced)
    1 tablespoon white vinegar
    instructions For the Pico De Gallo: Combine all ingredients in a blender or food processor. Pulse until chunky or at desired consistency.
  • step 3
    ingredients 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
    instructions For the Guacamole: In a mixing bowl combine all ingredients, mashing with a fork. Season with salt and pepper to taste.
  • step 4
    ingredients 3 cups pinto beans
    6 pieces thick-cut bacon (cut into pieces)
    sea salt to taste
    black pepper to taste
    instructions 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.
  • step 5
    ingredients 1 1/2 cup long grain wild rice
    1 tablespoon olive oil
    sea salt to taste
    black pepper to taste
    instructions 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. 
  • step 6
    ingredients 12 tortillas
    3/4 cup cotija cheese
    instructions To Assemble: Build tacos inside tortillas with some ground turkey, guacamole, pico de gallo and cotija cheese. Serve alongside pinto beans and rice.
  • print recipe 
 

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