Ground Turkey Tacos Recipes

Steps:

• Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.
• Stir in chili powder, salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.
• Divide meat mixture, cheese, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.

Steps:

• Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
• Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

Steps:

• Preheat oven to 400 degrees F.
• take each tortilla shell and spray with cooking spray.
• bend the tortillas around the edges of a large, oven-proof plate to create a taco-like shape.
• Place in the oven for 10 minutes or until the tortillas have become rigid, then let them rest at room temperature, still around the plate.
• Saute the ground turkey in a frying pan with 1/2 the packet of taco seasoning and Worcestershire sauce.
• Dice the pepper, red onion, and mushroom, and mix with the turkey in the pan.
• Cook until turkey is completely cooked and peppers are not brittle.
• Set the mixture aside.
• prepare a baking dish (rectangular) by covering it with tin foil and greasing it (I like to use 1 calorie spray).
• Remove the shells from the plate and spoon the turkey mixture into the shells (it should only go up about 1/3 of the way of the taco).
• Sprinkle cheese on top of the turkey mixture.
• Place each stuffed taco into the baking dish. They should stand up on their own, supported by the others.
• Bake for 7 minutes or until cheese has partially melted.
• Take out of oven and add lettuce and tomato on top of the cheese.
• Top with special sauce (recipe below).
• Sauce:.
• Mix sour cream and salsa together in a small bowl.
• Add the taco seasoning to taste.
• Serve on top of the the tacos.

Steps:

• Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

Steps:

• Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
• Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
• Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
• Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Steps:

• Make the tzatziki and relish at least 1 hour ahead or up to 2 days in advance so the flavors meld together.
• For the tzatziki, shred the cucumbers and blot with a paper towel or clean kitchen towel to remove as much moisture as possible. Mix together the shredded cucumbers, strained yogurt, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Cover and keep in the fridge until serving.
• For the relish, gently mix olive oil, vinegar, tomatoes, cucumbers and onions in a medium bowl and add salt and pepper as desired. Cover and let sit in the fridge until serving.
• For the meat, in a large skillet over medium-high heat, sauté ground turkey and onions until turkey is no longer pink, drain grease. Season with salt and pepper, as desired. Decrease temperature to low. Add oregano, garlic, tomato paste, and red wine vinegar to skillet and stir until meat is coated with seasonings.
• To serve, add meat, relish, and tzatziki to a pita and enjoy.

Steps:

• Crumble and brown turkey with onion and drain.
• Stir in tomatoes, cumin, garlic salt and oregano.
• Cook until mixture is warmed through.
• Spoon into taco shells.
• Garnish with cheese, lettuce, sour cream and fresh cut up cilantro if you want.

Steps:

• Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey, taco seasoning, and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.

Steps:

• In a non stick pan add the turkey and onions, cook over medium heat until the turkey has browned and onions are translucent, drain. Add spices and stir to mix.
• To serve, place 1/4 cup of the turkey in each tortilla. Top with 1 tablespoon cheese, 1/4 of the tomatoes, 1/2 cup lettuce, and 2 tablespoons salsa.
• Caloies 340, fat 13 gm, fiber 7gm.

Steps:

• Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
• Add the ground turkey and break apart with a spatula.
• Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
• Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
• Assemble tacos with your favorite toppings.
• Enjoy!

Steps:

• Fry ground turkey over medium heat with salsa, chopping up well with spatula.
• Chop tomatoes, lettuce well.
• Warm taco shells and fill with meat, cheese, tomatoes, lettuce and top with sour cream or avocado.
• Or warm tortillas in frying pan (or microwave) with shredded cheese and add ingredients and roll up.

Steps:

• In a skillet, add the meat and onions -- NO OIL. Brown the meat until almost no more pink, then add the garlic and finish cooking.
• Drain the meat in a colander, and rinse with water.
• Return the meat to the skillet and add the remaining ingredients. Stir together and let simmer until the beer cooks down.
• Taste after it reduces by about half, and adjust the seasoning to taste.
• Serve as tacos or on a salad, or store in the fridge or freezer until ready to use.