Juicy Turkey Tacos (Ready in 20 Minutes)
These turkey tacos are the ultimate comfort food to have. I made these juicy and flavourful to ensure my family will keep requesting them from me.
Equipment
- 10-inch non-stick skillet
- Wooden spoon or spatula
- Cutting board (large)
- Chef's Knife
- Measuring spoons
- Liquid measuring cup
Ingredients
Taco Ingredients
- 1 pound ground turkey
- ½ medium white onion diced, for cooking
- ½ medium green bell pepper chopped
- ½ medium red bell pepper chopped
- 2 tablespoons taco seasoning adjust to taste
- 1 tablespoon olive oil
- ½ cup water
Topping Ingredients
- 6 medium corn tortillas
- 1 large tomato chopped
- 1 medium avocado sliced
- 1 large jalapeno chopped
- 1 cup salsa mild, medium, or hot to preference
- ¼ cup white onion diced, for topping
- 1 cup Mexican blend cheese shredded, or cheddar
- ¼ cup plain Greek yogurt sour cream substitute
Instructions
- Heat 1 tablespoon olive oil in a 10-inch non-stick skillet over medium heat. Add the diced white onion and cook for 2 minutes, stirring occasionally, until softened and translucent. Add the chopped green and red bell peppers.
- Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften. Add the ground turkey to the same pan and break it up with a wooden spoon into small crumbles. Cook for 5–7 minutes until the turkey is no longer pink and reaches an internal temperature of 165°F / 74°C.
- Once the turkey is fully cooked, carefully tilt the pan and use a spoon to remove any excess grease. Alternatively, drain the mixture through a colander set in the sink and return it to the pan.
- Reduce the heat to low. Sprinkle the taco seasoning evenly over the turkey and vegetable mixture, then pour in ½ cup (120ml) of water. Stir well to combine and coat everything in the seasoning.
- Let the mixture simmer uncovered for 5 minutes, stirring occasionally, until the liquid has reduced to a thick, glossy sauce that coats the meat. While the filling simmers, warm the corn tortillas in a dry skillet for 30 seconds per side. Spoon the turkey filling into the warm tortillas, add your favourite toppings, and serve immediately.
Notes
- Storage: Refrigerate cooked taco meat in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water to keep it moist.
- Freezer-friendly: Freeze the cooked turkey filling in a zip-lock bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead: Prep and chop all vegetables the night before and store in the fridge. The filling can be cooked up to 2 days ahead and reheated.
- Substitutions: Swap ground turkey for lean ground beef, ground chicken, or crumbled firm tofu for a vegetarian version. Use dairy-free shredded cheese and coconut yogurt to make these dairy-free.
- Pro tip: Warm your corn tortillas in a dry skillet for 30 seconds per side until pliable — this prevents cracking and brings out their natural corn flavour.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 45gProtein: 53gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 119mgSodium: 1049mgPotassium: 1425mgFiber: 12gSugar: 10gVitamin A: 2206IUVitamin C: 67mgCalcium: 362mgIron: 3mg
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