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.
In a small bowl, whisk together chlii powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like 1/2 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.
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.
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.
Taco toppings: Lettuce, tomato, avocado (or avocado sauce), guacamole, salsa, shredded cheese, sour cream, black olives, minced white onion, cilantro.
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.