Walking Taco with Sugar Bombs ® Pico de Gallo



Prep Mins


Cooking Mins



  • 1 lb. ground turkey
  • 2 Tbsp. taco seasoning mix
  • 1 cup Sugar Bombs® tomatoes, halved
  • ¼ medium red onion, diced
  • ¼ cup cilantro leaves, chopped
  • 2 Tbsp. fresh lime juice
  • ¼ tsp Kosher salt, or more to taste
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 packages Hippeas Tortilla Chips
  • Optional toppings: Shredded Mexican-style cheese, cubed avocado, lime wedges


  • Heat a large skillet over medium-high heat. Add ground turkey and taco seasoning mix and cook until no longer pink, using a wooden spoon to break into crumbles. Set aside. 
  • Make the Sugar Bombs® Pico de Gallo: In a medium bowl, combine the tomatoes, red onion, cilantro, lime juice, and salt. Stir to combine and set aside. 
  • Just before serving, cut open the Hippeas tortilla chip bags. Evenly distribute the ground turkey, black beans, and Sugar Bombs® Pico de Gallo into each of the bags. Garnish with optional toppings as desired.

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