Turkey tacos

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8

Instead of traditional beef, these tacos are filled with ground turkey sautéed with poblano peppers, sweet Vidalia onions, zucchini, tomato, and typical Tex-Mex spices—chili powder, ground cumin, and paprika. The vegetables make the lean turkey filling extra juicy. If you don't have taco pockets, you can make them from regular corn tortillas, drying them in the oven while hanging on a wire rack. Serve the tacos with classic toppings: shredded iceberg lettuce, grated cheese, diced avocado, tomatoes, radishes, and sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Taco

4 tbsp. l. olive oil
340 g ground turkey (light meat)
1 medium poblano pepper, seeded and diced
1 medium zucchini, diced
Half a medium Vidalia onion, finely chopped
1 heaping tbsp chili powder
2 tsp ground cumin
1 teaspoon paprika
1 plum tomato, chopped
3/4 cup chicken broth
8 soft taco shells

Taco Toppings

Iceberg lettuce, shredded
Sharp cheddar, grated
Avocado, diced
Diced plum tomatoes
Radishes, thinly sliced
Sour cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, zucchini, Vidalia onion, plum tomatoes, radish, Avocado, iceberg lettuce, tacos, chili seasoning, cumin, paprika

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the ground turkey and cook, stirring and breaking up the ground turkey with the back of a wooden spoon, for about 3 minutes. Add the peppers, zucchini, and onion and cook until the vegetables begin to soften, about 5 minutes more. Sprinkle the meat with chili powder, cumin, and paprika, season well with salt and pepper; cook until fragrant. Add the chopped tomatoes and cook until softened, about 2 more minutes. Add the chicken broth and simmer until the sauce thickens and all the vegetables are tender, about 15 minutes.

Place 1-2 tablespoons of olive oil in a small bowl and add a pinch of salt. Lightly brush both sides of each tortilla with olive oil. Carefully transfer each tortilla to two racks of the oven. Bake until crisp, 8-10 minutes. Remove the taco pockets with tongs.
Serve warm taco pockets filled with turkey filling, vegetables, lettuce, cheese, avocado, tomato, radish, and sour cream.

Categories: