Vegetable Turkey Tacos Recipes

SOFT VEGETABLE TACOS

Steps:

• In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

TURKEY TACOS

Steps:

• Crumble and brown turkey with onion and drain.
• Stir in tomatoes, cumin, garlic salt and oregano.
• Cook until mixture is warmed through.
• Spoon into taco shells.
• Garnish with cheese, lettuce, sour cream and fresh cut up cilantro if you want.

TURKEY MOLE TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SOUTHWEST TURKEY TACOS

Steps:

• Spray skillet with nonstick spray.
• Cook turkey over medium-high heat, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Cook an additional 8-10 minutes.
• Stir until sauce is slightly thickened.
• Served with tortillas.

TURKEY TACOS

Steps:

• Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
• Meanwhile, heat a large nonstick skillet over med-high heat.
• Add in the olive oil; then add in the turkey and break up with a wooden spoon.
• Season the meat with salt, pepper, and poultry seasoning.
• Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
• Cook 5 minutes, then stir in the beer and deglaze the pan.
• Stir in the tomato sauce and simmer on low heat for 5 minutes.
• Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
• Top with the lettuce, tomatoes, olives, and salsa verde; serve.

FANTASTIC TURKEY TACOS

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.