TURKEY TACOS
Swap the beef for ground turkey to make these flavorful, and better-for-you Turkey Tacos! The ground turkey has a killer seasoning mix and can be whipped up in 15 minutes or less in one skillet. Add your favorite taco toppings and dinner is served!
Provided by Chelsea Lords
Categories Dinner lunch Main Course
Time 25m
Number Of Ingredients 12
Steps:
- TURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds. Add all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
- TACO MEAT CONT.: Add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits (this is where the flavor is!). Let simmer for 3-5 minutes, or until fully cooked through, and then remove from heat.
- ASSEMBLY: Char/warm tortillas (Note 1). Add even amounts of the meat and then sprinkle cheese on top. The taco meat should be hot enough that the cheese will melt. Immediately add toppings of choice. Our favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a few chopped cherry tomatoes, fresh cilantro, and a squeeze of fresh lime juice. Enjoy hot!
Nutrition Facts : Calories 317 kcal, ServingSize 4 servings, Carbohydrate 24.9 g, Protein 25.6 g, Fat 13.6 g, Cholesterol 78.2 mg, Sodium 90.7 mg, Fiber 3.7 g, Sugar 2 g
FANTASTIC TURKEY TACOS
My husband and I LOVE this recipe! So good--crunchy--so many great flavors--and fun to eat! Recipe adapted from Let's Eat In by Brooke Dojny and Melanie Barnard.
Provided by Margie in NJ
Categories Poultry
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet.
- Saute the onion and garlic over medium heat for 3 minutes.
- Add the ground turkey and cook, stirring and breaking up the clumps of meat, until the meat has lost its pink color, about 5 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the tomato sauce and water and simmer, partially covered, over low heat for 10 minutes.
- Raise the heat to medium, uncover the skillet, and simmer for 5 minutes more, or until mixture is quite thick but not dry.
- Stir in the crushed red pepper and cilantro and add salt to taste.
- While turkey mixture is cooking, preheat the oven to 350 degrees and arrange taco shells on a baking sheet.
- Prepare grated cheese, lettuce, scallions, and olives and put them into individual bowls.
- When turkey mixture is almost done, heat taco shells in preheated oven for 5 minutes or so.
- When turkey mixture and taco shells are done, each person can spoon some turkey mixture into the bottom of the half-moon-shaped taco shells and add toppings of choice.
- Finish with a sprinkle of hot sauce, taco sauce or salsa.
- Note: Turkey filling can be made ahead and will keep in the refrigerator for a few days.
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- Add olive oil to a large skillet and place over medium high heat. Add diced onions and turkey. Brown the turkey, and break up the meat with a wooden spoon until nice and browned, about 5 minutes.
- TO MAKE ON THE STOVETOP: add in garlic, tomato sauce water, cumin, chili powder, oregano, paprika, cayenne pepper and salt. Stir to combine. Simmer over medium low heat for 10-15 minutes or until mixture begins to thicken up.
- TO MAKE IN THE SLOW COOKER: Transfer to the slow cooker and add in garlic, tomato sauce, cumin, chili powder, oregano, paprika, cayenne pepper and salt. Stir to combine. Cook on high for 2-3 hours or on low for 6-7 hours.
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