Ground Turkey Tacos
- PREP 10min
- COOK 10min
- TOTAL 20min
In these turkey tacos, we use our family’s favorite taco meat recipe, but swap ground beef for ground turkey. These turn out best when made with ground turkey that has at least 7% fat. To make them really special, try homemade tortillas. Here’s our recipes for flour tortillas and corn tortillas.
You Will Need
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon dried oregano
¾ teaspoon fine sea salt, plus more as needed
1 ½ tablespoons avocado oil
1 pound ground turkey, 93/7 (450 g)
2 tablespoons tomato paste (35 g)
½ cup chicken stock or water
8 flour tortillas or corn tortillas, warmed over a gas burner or in a skillet
Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomatillo salsa, lime wedges, or hot sauce
Directions
1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.
2Cook the taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.
3Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.
4Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.
5Build tacos: Divide the turkey between warmed tortillas and top with your favorite taco toppings.
Adam and Joanne's Tips
- Make-ahead: Make the turkey mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the meat.
- Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
- The nutrition facts provided below are estimates. We included the taco meat and tortillas.