Turkey Tacos

Total Time:
1 hr 25 min
Prep:
50 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • Serve the warm taco shells filled with the turkey veggie filling and topped with lettuce, cheese, avocado, tomatoes, radishes and sour cream.


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    Recipe courtesy of Food Network Kitchen