Turkey Taco Skillet
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Turkey Taco Skillet
Description
This skillet recipe starts by softening diced onion, bell pepper, and garlic in olive oil, creating a flavorful base. Ground turkey is added and seasoned with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper, cooking until browned. Flour and chicken stock are stirred in to thicken the mixture, making a rich taco filling.
A layer of shredded cheddar cheese is melted on top, complemented by crisp shredded lettuce and tangy pickled onions. Fresh pico de gallo made from cherry tomatoes, onion, cilantro, and lime juice adds brightness, while quick guacamole with avocado, lime, and cilantro provides creaminess. A sprinkle of cotija cheese finishes the dish with a salty touch. This skillet meal is served alongside tortilla chips, providing a crunchy contrast and ideal for scooping.
Making the pico de gallo ahead allows flavors to meld, and the dish can be customized with additional toppings if desired. The combination of textures and balanced spices make it suitable for casual dinners or quick entertaining.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1 bell pepper diced
- 2 garlic minced, cloves
- 1 pound ground turkey I like 94% lean
- 2 teaspoons cumin ground
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly cracked
- 1 tablespoon all-purpose flour
- ⅔ cup chicken stock
- 1 cup cheddar cheese shredded
- 1 cup lettuce shredded
- onion for serving, pickled
- cotija cheese for sprinkling
- lime wedges, for spritzing
- tortilla chips for serving
quick pico
- 1 pint cherry tomato quartered
- ½ sweet onion diced
- ¼ cup cilantro chopped
- ½ lime juiced
- pinch salt
- pinch black pepper
quick guac
- 1 avocado
- 2 tablespoons cilantro chopped, fresh
- 1 lime juiced
- pinch salt
- pinch black pepper
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
- Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. Sprinkle in 1 tablespoon of flour. Toss and stir. Stir in the chicken stock. Cook for a few minutes until the mixture thickens.
- Sprinkle the cheddar cheese on top. You can let it melt for a few minutes or even cover the skillet so it melts quicker. Top with the lettuce and pickled onions. Top with the quick pico and guac. Top with cotija cheese if you'd like. Serve with tortilla chips!
- To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper. You can make this ahead of time and store it in the fridge. It’s better as it sits.
- To make the quick guac, mash together the avocado, cilantro, lime juice, salt and pepper. Taste and season with more lime, salt and pepper as desired.
User Reviews
Overall Rating
5
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