Ground Turkey Tacos
Yield 6-12
Ground Turkey Tacos
This is a very basic taco that is easy and quick to prepare making it ideal for weeknight dinner.
Ingredients
- 1 small zucchini
- ¼ head lettuce
- 1 large tomato - for topping the finished tacos
- 1 ounce of cheddar cheese
- 1- 15 oz. can pinto beans
- 1 teaspoon olive oil
- 1 lb. lean ground turkey
- 2 medium roma tomatoes, chopped - for taco mixture
- ¾ tablespoon chili powder
- ¾ teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6-12 corn tortillas
- Toppings: plain yogurt, pico de gallo, hot sauce
Directions
- Rinse and dry the zucchini. Grate it then squeeze the moisture out using paper towels.
- Rinse and dry the lettuce then shred it.
- Core the tomato and chop it.
- Grate the cheese.
- Rinse the beans in a colander and drain well.
- Heat the oil in a medium frying pan over medium high heat. Add the turkey and brown, breaking up any clumps, until it is no longer pink.
- Mix in the zucchini, beans, roma tomatoes and spices and cook until thickened, about 15-20 minutes.
- Heat a small frying pan over medium high heat. Warm both sides of each tortilla until soft, pliable and fragrant. Wrap in a clean towel or a sheet of aluminum foil to keep warm.
- To serve, put 2 tablespoons of the meat mixture on one half of each tortilla, top with a sprinkle of grated cheese, fresh tomato and lettuce. Add toppings if desired. Fold over and enjoy.
Notes
Substitution and variations
- Try using grated carrot or sweet potato in place of zucchini.
- Add a ½ teaspoon cumin with the spices.
Something to Chew On
- Is the corn in the tortillas considered a whole grain?
- What other ingredient contains protein besides the ground turkey?
Note - this recipe makes 12 hearty tasting portions. Use leftovers for lunch the following day.