Crispy turkey tacos with melty cheddar and a bright salsa are the perfect answer to a quick, satisfying dinner in 30 minutes. Juicy spiced filling, fresh vegetables, and a squeeze of lime bring the right balance of flavor and texture to every bite.
Ingredients
- Ground turkey — 500g (1 lb 2 oz)
- Yellow onion — 1
- Garlic — 2 cloves
- Olive oil — 1 tbsp
- Tomato paste — 1 tbsp
- Water — 60ml (1/4 cup)
- Sweet paprika — 1 tsp
- Ground cumin — 1/2 tsp
- Ground chili powder, to taste — 1/2 tsp
- Salt — 1 tsp
- Ground black pepper — 1/4 tsp
- Crispy taco shells — 8
- Shredded cheddar cheese — 120g (4 1/4 oz)
- Tomatoes — 2
- Iceberg lettuce — 100g (3 1/2 oz)
- Lime — 1
- Cilantro — 10g (1/3 oz)
- Sour cream or plain yogurt — 100g (3 1/2 oz)
- Salsa — 100g (3 1/2 oz)
How to make it
- Prep the ingredients: finely chop the onion and garlic, dice the tomatoes, shred the lettuce, and grate the cheese.
- Heat a skillet over medium heat, add the oil, and cook the onion for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the ground turkey and cook for 5–6 minutes, breaking it up with a spatula until evenly browned.
- Stir in the paprika, cumin, chili powder, salt, and pepper. Mix in the tomato paste and water, then simmer for 3–4 minutes until the filling is juicy but not watery.
- Warm the shells: heat the crispy taco shells in a 180°C (356°F) oven for 3–4 minutes. If using small soft tortillas, fold them over a rack in the oven and toast for 6–8 minutes until crisp.
- Assemble the tacos: fill the shells with hot turkey and top with cheddar so it begins to melt.
- Add tomatoes, lettuce, a spoonful of salsa, a dollop of sour cream or yogurt, cilantro, and a squeeze of lime. Serve immediately while the shells are still crisp.
Nutritional value
| Calories | 520 kcal |
|---|---|
| Protein | 38 g |
| Fat | 24 g |
| Carbohydrates | 37 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 980 mg |
What to serve with it
- Fresh salsa or guacamole for dipping.
- Hot sauce and extra lime wedges.
- Corn chips and pinto beans or black beans.
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Tips and variations
- Adjust the heat to taste: use more chili powder or finish with hot sauce.
- Gluten-free option: choose certified gluten-free corn taco shells.
- Cheese swap: replace cheddar with mozzarella, gouda, or a Mexican cheese blend.
- Keep the filling juicy: if it starts to look dry, add 1–2 tbsp of water and warm through.
- Add more vegetables: fold in corn, sweet bell pepper, or black beans.
FAQ
Can I substitute chicken or beef for the turkey? Yes. Use the same amount of ground chicken or beef and cook as written, adjusting the salt to taste.
How do I keep the shells crispy? Fill them just before serving and avoid too much wet sauce. Spoon the salsa on top rather than under the meat.
What can I use instead of cumin if I don’t have it? Mix paprika with coriander and a pinch of chili powder for a similar aroma profile.
How do I reheat leftover tacos? Remove the fresh vegetables, warm the filled shells for 5–6 minutes at 160°C (320°F), then add the vegetables back on top.