Ground Turkey Tacos with Corn Tortillas and Fresh Salsa

Seasoned ground turkey piled into warm corn tortillas with bright tomato salsa, crisp lettuce, and creamy avocado. A fast weeknight dinner that's free of the top-9 allergens, friendly for the whole table, and lets everyone build their plate exactly how they like it. The turkey gets a quick sauté with chili powder and cumin, the salsa takes just minutes to dice, and everything comes together in about 25 minutes start to finish.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
12 minutes
Total time
25 minutes

Ingredients

  • 1 lb ground turkey (lean or regular)
  • 1 tbsp olive oil
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ cup water
  • 12 corn tortillas (certified gluten-free and allergen-safe)
  • 3 medium roma tomatoes
  • ¼ cup fresh cilantro, chopped
  • 1 lime
  • 1 small jalapeño (optional)
  • 2 cups romaine lettuce, shredded
  • 1 large avocado

Instructions

  1. Dice 3 medium roma tomatoes into small cubes and place them in a mixing bowl.
  2. Chop ¼ cup fresh cilantro finely.
  3. If using the jalapeño, deseed and mince 1 small jalapeño. Skip the seeds if you want less heat.
  4. Squeeze the juice from 1 lime into the bowl with the tomatoes.
  5. Add the ¼ cup chopped cilantro and the minced jalapeño (if using) to the bowl. Stir everything together and set the salsa aside.
  6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
  7. Add 1 lb ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Stir occasionally until no pink remains, about 5 minutes.
  8. While the turkey cooks, shred 2 cups romaine lettuce into thin ribbons.
  9. Dice 1 large avocado into cubes and set aside.
  10. Once the turkey is fully cooked, add 1½ tsp chili powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt. Stir well to coat the meat.
  11. Pour in ¼ cup water, stir, and let it simmer for 2 minutes until the spices are fragrant and the liquid reduces slightly.
  12. While the turkey simmers, warm 12 corn tortillas in a small dry skillet or directly over a gas flame, about 20 seconds per side, until soft and slightly charred. Stack them and wrap in a clean kitchen towel to keep warm.
  13. Fill each warm tortilla with a scoop of the seasoned turkey, then top with the fresh salsa, 2 cups shredded romaine lettuce, and 1 large avocado, diced. Serve immediately and let everyone build their own.