Ground turkey shows up where you least expect it, in the best Turkey Taco you’ve ever had. This recipe has a few tricks up its sleeve to make sure every bite is juicy and perfectly seasoned. Coming to tortillas near you in about 15 minutes.

The best turkey tacos on a white platter.

Authentic? Absolutely not! Ground meat tacos in Mexico are pretty scarce as it is, and ground turkey? Forget about it. It’s not a thing there. But just because something is inauthentic doesn’t mean it is BAD. These are great!

Recipe ingredients:

Labeled turkey taco ingredients in bowls.

Ingredient notes:

  • Ground turkey: Look for 93% lean ground turkey. If you get the 99% fat free ground turkey breast, your meat is going to be dry.
  • Tomato sauce: 1 (6 ounce) can tomato paste plus ½ cup water may be substituted for the tomato sauce.
  • Brown sugar: Just 1 teaspoon, and feel free to leave it out if that sounds weird to you.
  • Apple cider vinegar: You can also use white vinegar or red wine vinegar. They both taste good!
  • Taco seasoning: Ingredients for homemade are right in the recipe card in the amount you need. Or, substitute one packet of store-bought.

Step-by-step instructions:

  1. First, soften the chopped onion in a skillet with a little oil, over medium high heat. When the onions are translucent and soft, add the minced garlic, taco seasoning, and dried oregano. Stir for about 30 seconds.
    Chopped vegetables in a black skillet.
  2. Next, add the turkey. Cook until mostly done, breaking up any big clumps with a wooden spoon.
    Turkey taco meat in a black skillet.
  3. Then add the brown sugar, vinegar, and tomato sauce and mix completely.
    Turkey taco meat in a black skillet.
  4. Let the turkey simmer for about 4 minutes, until it thickens up. Then taste and adjust the seasoning with salt and pepper.
    Turkey taco meat in a black skillet.

Recipe notes:

  • Taco toppings: Lettuce, tomato, avocado (or avocado sauce), guacamole, shredded cheese, sour cream, black olives, minced white onion, cilantro.
  • Salsa: Pico de gallo, hot salsa, tomato salsa, tomatillo salsa, or corn salsa
  • Fried taco shells: Fry corn tortillas until crispy on the stove or in the oven.
  • Lettuce wraps: This taco meat is delicious on butter lettuce or romaine leaves.
  • Taco salad: Add the cooked meat to a bowl with chopped lettuce, beans, tomatoes, scallions, and a creamy cilantro lime dressing.
  • Add quinoa. Add cooked quinoa to the mixture to make it more filling or stretch it farther.
  • Slow cooker:  Sauté the onions in a skillet on the stove. Add the taco seasoning, garlic, and dried oregano. Add the ground turkey and cook until almost done. Transfer the turkey to the slow cooker and add the sauce, brown sugar, cider vinegar, and tomato sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours.
  • Freezer: Cool the cooked meat, then transfer it to a freezer-safe bag and press flat to gently squeeze out the air from the bag as it seals. Label and date. To thaw, defrost the meat in the fridge overnight. Then reheat in the skillet with a little extra salsa or tomato sauce, if needed.

The best turkey tacos on a white platter.

Favorite sides for Turkey Tacos:

The best turkey tacos on a white platter.

The Best Turkey Tacos

Ground turkey shows up where you least expect it, in the best Turkey Taco you've ever had. This recipe has a few tricks up its sleeve to make sure every bite is juicy and perfectly seasoned. Coming to tortillas near you in about 15 minutes. 
4.97 from 131 votes
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Servings 4 servings
Course Main Course
Cuisine American, Mexican
Calories 168

Ingredients 

For the taco seasoning (see notes):

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • salt
  • 1 teaspoon cornstarch (optional)

For the tacos:

  • 1 teaspoon olive oil or vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 pound ground turkey
  • 1 (8 ounce) can tomato sauce
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper
  • Corn tortillas or flour tortillas

Instructions 

To make the taco seasoning:

  • In a small bowl, whisk together chlii powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like ½ teaspoon), Whisk in cornstarch if desired. (Or, substitute one packet store-bought taco seasoning).

To make the tacos:

  • In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning, garlic, and oregano until fragrant, about 30 seconds.
  • Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.
  • Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
  • Divide filling evenly among tortillas and serve with healthy garnishes such as shredded lettuce, diced tomato and avocado, scallions, and cilantro leaves.

Recipe Video

Notes

  1. Ground turkey: Look for 93% lean ground turkey. If you get the 99% fat-free ground turkey breast, your meat is going to be dry.
  2. Brown sugar: Just 1 teaspoon, and feel free to leave it out if that sounds weird to you.
  3. Apple cider vinegar: You can also use white vinegar or red wine vinegar. They both taste good!
  4. Taco seasoning: Ingredients for homemade are right in the recipe card in the amount you need. Or, substitute one packet of store-bought.
  5. Taco toppings: Lettuce, tomato, avocado (or avocado sauce), guacamole, salsa, shredded cheese, sour cream, black olives, minced white onion, cilantro.
  6. Fried taco shells: Fry corn tortillas until crispy on the stove or in the oven.
  7. Lettuce wraps: This taco meat is delicious on butter lettuce or romaine leaves.
  8. Taco salad: Add the cooked meat to a bowl with chopped lettuce, beans, tomatoes, scallions, and a creamy cilantro lime dressing.
  9. Add quinoa. Add cooked quinoa to the mixture to make it more filling or stretch it farther.
  10. Slow cooker:  Sauté the onions in a skillet on the stove. Add the taco seasoning, garlic, and dried oregano. Add the ground turkey and cook until almost done. Transfer the turkey to the slow cooker and add the sauce, brown sugar, cider vinegar, and tomato sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours.
  11. Freezer: Cool the cooked meat, then transfer it to a freezer-safe bag and press flat to gently squeeze out the air from the bag as it seals. Label and date. To thaw, defrost the meat in the fridge overnight. Then reheat in the skillet with a little extra salsa or tomato sauce, if needed.

Nutrition

Calories: 168kcalCarbohydrates: 7gProtein: 28gFat: 4gSaturated Fat: 1gCholesterol: 62mgSodium: 96mgPotassium: 436mgFiber: 2gSugar: 2gVitamin A: 858IUVitamin C: 3mgCalcium: 35mgIron: 2mg
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Meggan Hill

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Comments

  1. To describe these turkey tacos as delicious is an understatement!! Quick and easy to prepare, we never tire of having these yummy tacos. Even leftover, we look forward to indulging again and again. We accompany these turkey tacos with homemade pico de gallo and guacamole. Nutritious and practically guilt free! Since trying this recipe, I now use ground turkey instead of beef for so many other delicious meals with great delight. Such as lasagna and chili. And like Meggan mentions here, this meal is a frequent go-to nearly weekly all are sure to enjoy. Thank you, Meggan!5 stars

  2. I made this on a whim! I had all the ingredients. Only the meat was organic ground Turkey. It was super quick, easy and delicious! Big hit with the hubby and son. Thank you 😊5 stars

  3. This recipe is a knockout! I prefer turkey because it’s lower in calories and fat and have always struggled to make it taste “taco-ish”. This recipe took my taco-bout-sad to Taco-bout-fantastic! I followed the recipe but did exclude cayenne because I have little kids. There wasn’t any left….it was the most loved meal I’ve made in a while. Use the actual recipe, you will not regret it!5 stars

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