Turkey Tinga Tacos with Pinto Beans & Avocado Crema

Spice up your leftover turkey and make these zingy and smoky Mexican tacos. A great sharing dish that’s full of flavour. The tinga sauce is simple to make with just a few ingredients. Try and get your hands on some chipotle in adobo sauce – the chillies have been slowly marinated which mellows their heat and adds a lovely smoky depth of flavour.


First make the beans. In a saucepan over a medium-high heat add the oil for the beans. Add the onion and cook for 4-5 minutes until golden, stirring to avoid burning. Add the beans, their liquid, garlic and the oregano and cook for 3-4 minutes. Transfer to a blender and blitz until pureed.  Put back in the saucepan and keep warm.

Make the quick pickle. Put the red onion in a sieve and slowly pour over a full kettle of boiling water. Drain well. In a small bowl, mix together the lime juice, vinegar, sugar and salt, then add the onion and radish. Mix well then set aside to pickle while you make the tinga.

Heat the oil in a deep sided frying pan or casserole over a medium heat. Add the onion and cook for 6-8 minutes until softened and golden. Add the garlic and cook for 30 seconds until fragrant. Stir in the chipotle and then add the tomatoes, stock and sugar. Bring to the boil and then lower the heat. Simmer for 15-20 minutes until reduced. Stir in the shredded turkey and heat until warmed through. Add the coriander and season to taste.

Meanwhile, place the avocado, yoghurt and a good pinch of salt into a blender and blitz until blended and smooth. Add lime juice to taste and blitz again. Thin with a little water if necessary – you want a thick drizzling consistency. Adjust the lime juice and salt as needed.

To serve, drain the pickled onion. Spoon and spread some of the beans on a warmed tortilla, top with turkey tinga. Drizzle with avocado crema and top with pickled onion & radish, coriander leaves and some queso fresco. Serve with lime wedges for squeezing.



  • For the Beans
  • ½ large onion, chopped
  • 1 x 400g tin of pinto beans, drained of half their liquid
  • 1 small clove of garlic, minced
  • ½ tsp dried oregano
  • For the Quick Pickled Onion & Radish
  • ½ red onion, thinly sliced
  • 3 radishes, thinly sliced
  • 1 tbsp lime juice
  • 2 tbsp apple cider vinegar
  • 2 tsp caster sugar
  • ¼ tsp sea salt
  • For the Turkey Tinga
  • 2 tbsp oil
  • ½ large onion, thinly sliced
  • 3 cloves of garlic, minced
  • 2 Chipotle in Adobo sauce, chopped or (or 2 tbsp Chipotle/Adobo paste)
  • 1 x 400g tin of crushed or finely chopped tomatoes
  • 100ml chicken stock
  • 1 tsp brown sugar
  • 475g shredded leftover/cooked turkey meat
  • 2 tablespoons chopped coriander, plus extra to serve
  • For the Avocado Crema
  • 1 ripe avocado
  • 150g Greek yoghurt
  • ½ lime, for squeezing
  • sea salt
  • To Serve
  • 8 soft corn or flour tortilla, warmed on a chargrill pan or according to packet instructions
  • queso fresco cheese, crumbled, to serve (or cotija or mild feta)
  • 1 lime, cut into wedges