New recipes

Best Turkey Taco Recipes

Best Turkey Taco Recipes

Turkey Taco Shopping Tips

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Turkey Taco Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Recipe Summary

  • 1 pound ground turkey
  • ½ sweet onion, chopped
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste
  • 8 taco shells, warmed
  • 2 avocados, peeled and mashed
  • ¾ cup reduced-fat sour cream
  • 1 cup pico de gallo
  • 1 cup shredded Colby cheese

Heat a large skillet over medium-high heat cook and stir the ground turkey and onion in the hot skillet until the turkey is crumbly, evenly browned, and no longer pink. Season with salt, pepper, and garlic powder. Drain and discard any excess grease.

Spread one side of the taco shell with avocado and the other side with sour cream. Fill each taco shell with ground turkey and top with Colby cheese and pico de gallo.

The Best Ground Turkey Tacos

This post may contain affiliate links, please see my privacy policy for details.

These tacos are the best ground turkey tacos around. They come together in a flash and then are slow cooked to perfection, and the recipe comes from one of my new favorite cookbooks – Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.

In my cookbook collection, I have this one cookbook that I always turn to when I’m needing some inspiration for healthy mealtime. That cookbook is of course The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka. There’s no other way to put this, except that it is the first healthy/diet cookbook I ever purchased where the low-calorie recipes came out tasting delicious! Not just like “oh, that’s ok, but I know it’s a ‘healthy’ recipe” more like “omg this is so good, I cannot believe this is healthy!”

I then started following Gina’s blog, I made her recipes, and they always turned out great.

Then in April I had the pleasure of meeting Gina face to face at a retreat. The thing you have to realize about Gina is that she is wildly successful. She’s big time. Her blog is incredible and her first cookbook is a New York Times best seller!! When I met her in person, I was blown away. She radiates kindness. She is the nicest, most down to earth, most deserving of every success in the world person. She is amazing.

When my cookbook came out over the summer, she was one of the first ones to share a recipe (she posted five-ingredient chocolate cheesecake cups), again, I was blown away by her.

And now her new cookbook Skinnytaste Fast and Slow is out, and I have to tell you, yet again I am blow away, I am truly impressed.

Every page is packed full of useful information, and the recipes are nothing short of amazing. There are 140 of them, and I cannot wait to make them all (no joke). I’ve already made several, each declared a favorite in our household, each has been requested for repeat by my husband. I’ve made the slow cooker banh mi rice bowls (so good) and the slow cooker chicken burrito bowls (again, so good) and Madison’s favorite beef tacos (yet again amazing).

Today I’m going to share with you my take on Madison’s favorite beef tacos by making them with turkey, and instead of making them in a slow cooker (mine is in storage because we are in the process of trying to sell our house) I made them by slowly roasting them in the oven. These tacos – as with the other recipes, were perfect for meal prepping/planning.

When I made these turkey tacos, they were seriously the best ground turkey tacos I have ever had. I know you’re going to love them, just as I know you’re going to LOVE Gina’s new cookbook Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes which is available via Amazon, Target, Barnes & Noble and Indiebound.


Ground turkey is a very mild meat – similar to chicken or pork – that basically serves as a blank canvas for whatever culinary concoction you’re in the mood to put together. If you’ve had both light and dark meat off that Thanksgiving turkey, I’d say it more closely resembles the breast meat.

Ground turkey IS mild, so whether you’re using it in a pasta dish, making turkey meatloaf , or stufftaco cing it in tortillas you want to choose ingredients that pack a serious flavor punch.

I like to start with fresh chopped onion, since that adds a teeny bit of texture, then add all my spices. Chili powder, smoky cumin, oregano, coriander, and garlic set the stage for a classic Tex-Mex meal.

They’re staples in most store-bought mixes for a reason! Adding them into the oil with the onion gives each of these herbs and spices a chance for the hot oil to extract all the flavor out of them before they meet the ground turkey.

Ground turkey is available in a few different lean-to-fat versions, and the leanest (99% lean to 1% fat) is mostly white meat. These tacos are best made with a good mixture of light and dark meat, like an 85/15 blend. Using all breast meat just doesn’t bring the same flavor.

This IS turkey, though, so the advantage of it being lower fat means there’s the disadvantage of it drying out.

Unlike ground beef, we don’t need to brown the turkey before we add the sauce – just seal the edges of the pieces with heat, then let the turkey finish cooking in the sauce. It won’t overcook this way, plus it’ll absorb a little more of the saucy goodness by cooking directly IN it.

Most other taco recipes would stop here, or maybe add a few diced tomatoes into the mix. I took a little inspiration from the classic sloppy Joe recipe and created a savory, tangy, subtly sweet sauce that is, I think, what makes this such a popular recipe for my family.

Tomato sauce makes the filling nice and thick (which helps minimize dribbles out of your taco shell), and I add a touch of apple cider vinegar and brown sugar for that teeny bit of “sweet and sour” quality everyone loves in those messy sandwiches.

There’s so much flavor here you might be tempted to serve this filling in a bowl all by itself, but I definitely suggest loading up some taco shells with all your favorite taco toppers.

These Taco Bowls Will Save You Meal Prep Boredom

Simple swaps mean you can change up the base recipe to suit your mood. Cook along with Catherine McCord on Food Network Kitchen to learn how.

Get The All-New Food Network Kitchen App

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

One of the biggest drawbacks of meal prepping can be eating the same thing every day, week after week. How many chicken and veggie bowls can one person really eat? While you could change it up with a new dressing or sauce, there is one recipe I swear by to make meal prepping easy and diverse all at the same time: taco bowls. Catherine McCord's Turkey Taco Bowl class on the Food Network Kitchen app gives you the ideal base recipe for making lunch of your choosing every week without getting bored.

Catherine's recipe calls for ground turkey, but she says you can use whatever kind of protein you like. Ground chicken or beef would be an ideal one-to-one swap for the ground turkey in the recipe's combination of onion, garlic, protein and pepper. You could also incorporate black beans as a vegetarian-friendly protein, if you're looking to go more meatless.

Taco Toppings

Some of my go-to taco toppings include,

  • Sour cream
  • Avocado or guacamole
  • Cilantro
  • Fresh lime juice
  • Diced Jalapeños
  • Red or green onion or homemade pico de gallo
  • Shredded cheese
  • Shredded lettuce or cabbage
  • Chopped tomatoes

Enjoy your Taco Tuesday (or any taco night) with a side or two. Here are a few of my family’s favorites:

Our 50 Best Ground Turkey Recipes

Ground turkey is one of those ingredients we always keep on hand. It cooks up quick and is versatile enough to use in burgers, chili, meatloaf and more — which means a great, homemade meal is never out of reach.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Copyright 2015

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©2013, Television Food Network, G.P. All Rights Reserved 2013, Cooking Channel, LLC. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Christopher Testani

Photo By: Kana Okada ©2011, Kana Okada

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Cooking Channel, LLC. All Rights Reserved

Photo By: Antonis Achilleos

Turkey Lasagna

This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.

Anne Burrell's Turkey Burger

Shawarma Stuffed Peppers

Molly says, "These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!"

Turkey Burger Patty Melts

Spicy Turkey Meatballs and Spaghetti

The Best Turkey Meatloaf

A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It&rsquos the best turkey meatloaf you&rsquoll find!

Turkey and Artichoke-Stuffed Shells

Sloppy Bombay Joes

Healthy Air Fryer Turkey Meatballs with Zoodles

You can have fork-tender turkey meatballs that are golden yet moist, thanks to the air fryer! Pair with fun zoodles, your favorite jarred tomato sauce and an extra pinch of Parmesan for a delicious and wholesome meal.

Stuffed Turkey Burgers

Individual Turkey Shepherd's Pie

Our version of this rustic British classic transforms it into a quick, easy main for any night of the week. For an all-in-one meal in single servings, you can divide the filling among four 9-ounce ramekins before topping it with the mashed potatoes. Bake on a baking sheet until the filling is bubbly around the edges and the potatoes are lightly browned, about 15 minutes.

Turkey Meatloaf

For a leaner take on the classic meatloaf, try ground turkey instead of beef. Serve the slices hot or enjoy them cold in a sandwich.

Turkey and Spinach Taquitos

Mini Meatloaves

Big-Batch Turkey Chili

Pull out your biggest pot and get ready to make a whole lot of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.

Double-Decker Turkey Patty Melt

Ohio Turkey Chili

Sweeter than the typical chili, Valerie&rsquos recipe calls for ground turkey, chopped chocolate, cinnamon and Worcestershire sauce. For authentic Ohio-style chili, she serves the dish over a heaping bowl of spaghetti.

A warm, delicious taco casserole to try

I don’t know about you all, but when my kids went back to school, there was suddenly ZERO time left to do anything! We wake up early, get ready, I drop the kids off at school, I work all day, I pick the kids up, and before you know it, it’s almost bedtime. Yikes! There’s literally time for homework, a quick meal, and a bath – that’s it. It’s tough to get nutritious dinner recipes on the table during the week when you’ve been gone all day (try these BBQ shredded chicken tacos, they’re amazing and take only 15 minutes to prepare), but that is soon going to change.

Try this tasty ground turkey casserole taco bake

With a packed schedule, it can be challenging to get a good quality meal on the table for my family – especially when you’re pressed for time! When we get home late, I simply do not have the time to prepare an elaborate meal. Thank goodness for a quick and easy ground turkey taco casserole, this delicious and health-conscious turkey taco casserole bake made with Foster Farms Organic Ground Turkey has become a new family favorite! If your family loves tacos, you’ve got to try this recipe at home.

Easy Turkey Taco Casserole Recipe

Let’s get started with this easy layered taco bake recipe! It should take you about 30 minutes from start to finish, and it will be can as soon as you take it out of the oven.

Pre-heat your over to 375 degrees. In a large skillet, warm your oil over medium heat and sauté garlic and onion for 2-3 minutes, stirring occasionally. Add Foster Farms Organic Ground Turkey and cook until browned. Add a splash of water to the meat and mix in the two taco seasoning packets thoroughly.

In a casserole dish, evenly layer your corn tortilla chips on the bottom, then add the ground turkey. Pour the jar of salsa over the meat, spreading it out as even as possible. Top with shredded cheddar cheese and bake uncovered for about 20 minutes, or until cheese is melted and bubbly.

While you wait for your turkey Mexican casserole to cook, prep the remaining topping ingredients and set aside. Remove the turkey taco casserole from the oven and top with lettuce, tomatoes, and green onion. At this point, you can let the casserole cool for a few minutes, or go ahead and dive right in! Serve with all of your favorite taco condiments.

How to Make a Low Carb Turkey Taco Skillet

Heat some oil in a large skillet. Add ground turkey and onion powder. Sauté until the meat has browned.

Add paprika, ground cumin and dried oregano (my favorite flavor combination for any Mexican dish!) and chopped red bell pepper. If you want to know how many carbs in red bell pepper – it's only 3.3g net carbs for the whole pepper! It adds color and flavor too – perfect for this recipe!

Continue to cook until the pepper has softened. I haven't added salt to the recipe because personally I don't think it needs it – but of course feel free to do a taste test and adjust seasoning as necessary.

Sprinkle some shredded cheese over the turkey (I use a Mexican blend) and cook until the cheese has melted.

Remove from the heat and scatter over some chopped fresh cilantro.

Serve with shredded lettuce, sour cream, and/or low carb wraps! This is a pretty big serving for two people, although if you just had lettuce and sour cream and were super hungry – you'd probably manage it! When my husband and I shared it we ate about two thirds with wraps, and there was enough left over for me to have as lunch the next day – bonus!

Recipe Summary

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 1 pound ground turkey (dark and light meat)
  • 1 tablespoon chili powder
  • 1 teaspoon coarse salt
  • 1 tablespoon tomato paste
  • 1 cup chicken broth or water
  • 6 ounces cheddar cheese, shredded
  • 1/2 head iceberg lettuce, shredded
  • 1 medium red tomato, cored and chopped
  • 10 hard taco shells
  • Sour cream, for garnish
  • Lucinda's Pico de Gallo, for garnish
  • Avocado, for garnish

Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.

Stir in chili powder, salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.

Divide meat mixture, cheese, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.

Watch the video: samsun deplasmana giderken: Fidangör 1967