Categorized:

  • Healthy
  • Main Dish
  • Mexican and Southwestern
  • Videos

Tagged:

  • ancho chili powder
  • chili powder
  • cilantro
  • cumin
  • garlic
  • ground turkey
  • lettuce
  • monterey jack cheese
  • paprika
  • salsa
  • tortillas
Photo: 7 ground turkey tacos in a row shown on a white oval platter from above. Tacos are filled with meat, tomatoes, lettuce, cheese and red onion. - 1

Ground Turkey Tacos

Ingredients

Ground Turkey Taco Filling

  • 1 Tbsp olive oil
  • 1 lb. 93% lean ground turkey, broken into chunks
  • Salt and freshly ground black pepper
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika (smoked or sweet, optional)
  • 1 cup fresh salsa store-bought fresh or homemade
  • 3 Tbsp chopped cilantro

For Serving

  • 8 (6-inch) corn tortillas, warmed (see notes)
  • 3/4 cup shredded monterey jack or cheddar cheese
  • 2 small roma tomatoes, (or 1 cup grape tomatoes), diced
  • 2 cup shredded romaine lettuce or iceberg lettuce
  • Mexican hot sauce, such as Cholula or Tapatio, optional

Instructions

  • Heat oil in a 12-inch non-stick skillet over moderately high heat.
  • Add turkey season with salt and pepper and let lightly brown on bottom, about 3 minutes.
  • Reduce heat slightly, turn turkey, add garlic. Break up turkey and let just barely cook through.
  • Add chili powder, ancho chili powder, cumin, optional paprika and saute 30 seconds longer.
  • Pour in salsa and toss. Reduce heat to low. Cover and let simmer for a few minutes. Note that every salsa is different, if mixture is a little dry you can add a splash of chicken broth or water as needed.
  • Serve turkey mixture over individual warmed tortillas topped with cheese, lettuce, tomatoes, and optional hot sauce.

Notes

  • Heat about 1/2 Tbsp of olive in an 9-inch non-stick skillet over medium heat (additional oil not included in nutrition estimate).
  • Add tortilla then flip with tongs to coat each side lightly with oil.
  • Cook tortilla until just lightly golden brown in spots on each side.
  • Transfer to paper towels to drain. Repeat with remaining tortillas.
  • Alternately you can brush each tortilla lightly with oil then cook 3 at a time in a 12-inch skillet.

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