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Ground Turkey Tacos

Includes a filling of lean ground turkey that's seasoned with fresh salsa and plenty of spices, then it's layered into warmed tortillas and finished with all the best classic taco toppings!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings (2 tacos each)
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. Heat oil in a 12-inch non-stick skillet over moderately high heat.
  2. Add turkey season with salt and pepper and let lightly brown on bottom, about 3 minutes.
  3. Reduce heat slightly, turn turkey, add garlic. Break up turkey and let just barely cook through.
  4. Add chili powder, ancho chili powder, cumin, optional paprika and saute 30 seconds longer.
  5. 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.
  6. Serve turkey mixture over individual warmed tortillas topped with cheese, lettuce, tomatoes, and optional hot sauce.

Notes

  • To heat tortillas (optional method)
  • 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.