These hearty tacos get a burst of sassy sweetness with an easy homemade raspberry salsa. This recipe was developed by Lisa Samuel, RDN and McKenzie Hall, RDN, consulting dietitians for the National Processed Raspberry Council.
Cooking Tip of the Week: Poblano peppers only mildly spicy, but you may want to wear gloves when slicing them just in case. Not a fan of heat? Just substitute green peppers.
Food for Thought: Keeping frozen fruit on hand in your freezer is a great way to eat fruit year-round. Raspberries are picked at the peak of ripeness and quickly frozen, retaining all their nutritional value. A one-cup serving of frozen red raspberries has only 80 calories but provides 9 grams of fiber. Raspberries are also an excellent source of vitamin C!
Family Dinner Conversation Starter: If you could travel anywhere in the world, where would it be and why?
For the Sassy Raspberry Salsa
Makes 8 servings, 1/4 cup each.
Kid: Add the shallot, lime zest and juice, sea salt and jalapeno to a small bowl. Stir and let the mixture sit for at least 10 minutes to give the shallot time to mellow and lose its bite.
Kid: Stir in the cilantro, cumin and coriander. Add the raspberries and toss gently, trying not to break them up too much.
Together: Taste and add a little honey if the salsa is too tart. The salsa will get better the longer it sits.
To complete the Black Bean Tacos
Adult: Heat a large skillet over medium heat.
Together: Add the olive oil, onion, poblano pepper, sea salt, cumin, coriander and red pepper flakes. Cook until onion is translucent, stirring occasionally. It should take about 8 – 10 minutes.
Together: Stir in the black beans and the tomato juice. Let the black bean mixture simmer for a few minutes until it thickens. Taste and adjust any seasonings as necessary.
Adult: Remove from heat and stir in the cilantro.
Together: Divide the black bean mixture evenly among the corn tortillas.
Kid: Top with shredded cheese, slices of avocado and the Sassy Raspberry Salsa.
We love these tacos serve with a side of colorful red cabbage and carrot slaw.