- 4 tablespoons olive oil
- 12 ounces ground turkey meat (light meat)
- 1 medium poblano pepper, seeded and diced
- 1 medium zucchini, diced
- 1/2 medium Vidalia onion, finely chopped
- 1 heaping tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 plum tomato, chopped
- 3/4 cup chicken stock
- 8 soft taco shells
- Taco Toppings:
- Shredded iceberg lettuce
- Shredded sharp Cheddar
- Diced avocado
- Diced plum tomatoes
- Sliced radishes
- Sour cream
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes. Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more. Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant. Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more. Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.
Add 1 to 2 tablespoons olive oil to a small bowl and season with a pinch of salt. Lightly brush both sides of the tortilla shells with the olive oil. Carefully place each tortilla shell over two bars of the oven rack. Bake until crisp, 8 to 10 minutes. Remove the shells with tongs after they are baked.
Recipe courtesy Jamie Deen