Spicy Turkey Tacos Recipe

4 6 7
Spicy Turkey Tacos Recipe
Spicy Turkey Tacos Recipe photo by Taste of Home
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Spicy Turkey Tacos Recipe

Read Reviews
4 6 7
Publisher Photo
So easy, so healthy and so good—I love these whenever I'm in the mood for a little Mexican food. With a hint of cinnamon, these tacos have an unusual blend of seasonings that's exotic and mouthwatering. —Kendra Doss, Kansas City, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 taco shells
  • 1 pound extra-lean ground turkey
  • 1 small red onion, finely chopped
  • 1 cup salsa
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups shredded lettuce
  • 1/2 cup shredded pepper Jack cheese
  • 1/4 cup fat-free sour cream
  • Cubed avocado and additional salsa, optional

Directions

Heat taco shells according to package directions.
Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in salsa and spices; heat through. Serve immediately, or cool before placing in a freezer container.
To serve, fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, cheese, sour cream and optional ingredients if desired. Cover and freeze for up to 3 months.
To use frozen taco meat: Thaw in the refrigerator; place in a saucepan and heat through. Serve as directed. Yield: 4 servings.
Originally published as Spicy Turkey Tacos in Healthy Cooking August/September 2010, p61

Nutritional Facts

2 each: 324 calories, 11g fat (4g saturated fat), 63mg cholesterol, 502mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 8 taco shells
  • 1 pound extra-lean ground turkey
  • 1 small red onion, finely chopped
  • 1 cup salsa
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups shredded lettuce
  • 1/2 cup shredded pepper Jack cheese
  • 1/4 cup fat-free sour cream
  • Cubed avocado and additional salsa, optional
  1. Heat taco shells according to package directions.
  2. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in salsa and spices; heat through. Serve immediately, or cool before placing in a freezer container.
  3. To serve, fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, cheese, sour cream and optional ingredients if desired. Cover and freeze for up to 3 months.
  4. To use frozen taco meat: Thaw in the refrigerator; place in a saucepan and heat through. Serve as directed. Yield: 4 servings.
Originally published as Spicy Turkey Tacos in Healthy Cooking August/September 2010, p61

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Reviews forSpicy Turkey Tacos

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lmmanda User ID: 1101093 174934
Reviewed Jul. 19, 2014

"We really enjoyed these, the hint of cinnamon made them different."

MY REVIEW
pauline_milano User ID: 5375660 171058
Reviewed Jan. 21, 2013

"My family did not like this recipe at all. Would not make it again"

MY REVIEW
Damica78 User ID: 1907916 186382
Reviewed Apr. 17, 2012

"This is so good!!! I love it. My family wants me to make this again and again and we eat it with cumin rice with avocado."

MY REVIEW
Larissa84 User ID: 5485334 103432
Reviewed Apr. 15, 2012

"I added 1/4 teaspoon of cayenne pepper and some salt also. I changed the sour cream for plain greek yogurt. Was really really good!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 103430
Reviewed Mar. 29, 2012

"Needed alot more spices... too bland."

MY REVIEW
kcc1108 User ID: 6410537 119837
Reviewed Feb. 13, 2012

"This recipe, though tasty, is very sweet!"

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