Turkey Tacos

Andy’s favorite dinner of all time is turkey tacos, made using hard corn shells, a packet of store-bought seasoning and bottled sauce. I gave this meal a modest makeover by using my own spice mixture in place of the packet. No one could tell the difference.

  • 2 teaspoons chili powder
  • 1 teaspoon dried minced onion
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons cumin
  • 1 teaspoon salt
  • Dash of cayenne pepper
  • 1 pound ground turkey breast
  • 2/3 cup water
  • 12 corn shells (hard or soft)
  • Toppings:
  • Lettuce, chopped
  • Tomato, chopped
  • Shredded cheddar cheese
  • Sour cream
  • Avocado
  • Preheat oven to 350 degrees F.
  • In a small bowl, combine chili powder, minced onion, garlic, paprika, cumin, salt and cayenne. Heat a large skillet over medium-high heat and add turkey meat, stirring until browned. Add the seasonings and the water. Continue cooking until spices are distributed and the meat is fully cooked. Set aside.
  • Place taco shells on a rimmed baking sheet. Warm taco shells in the oven for 5 minutes.
  • Serve the taco shells with the meat and toppings on the side.
  • Quick Tips
  • 1. I like to use ground turkey breast. It doesn’t have as much fat as ground turkey (which includes dark meat). If you are accustomed to making beef tacos, you may want to try regular ground turkey first.
  • 2. This is such a fast dinner, especially if the family pitches in to help with chopping the toppings.
  • 3. The yield assumes that there will be about 3 tacos per person. At my house, each of the children eats one and my husband eats about 6.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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