Southwestturkeytacos Recipes

TURKEY TACOS

Steps:

• TURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds. Add all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
• TACO MEAT CONT.: Add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits (this is where the flavor is!). Let simmer for 3-5 minutes, or until fully cooked through, and then remove from heat.
• ASSEMBLY: Char/warm tortillas (Note 1). Add even amounts of the meat and then sprinkle cheese on top. The taco meat should be hot enough that the cheese will melt. Immediately add toppings of choice. Our favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a few chopped cherry tomatoes, fresh cilantro, and a squeeze of fresh lime juice. Enjoy hot!

SOUTHWEST TURKEY TACOS

Steps:

• Spray skillet with nonstick spray.
• Cook turkey over medium-high heat, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Cook an additional 8-10 minutes.
• Stir until sauce is slightly thickened.
• Served with tortillas.

SOFT TURKEY TACOS

Steps:

• Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
• Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
• Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
• Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.

TURKEY TACOS

Steps:

• Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast-iron pan over high heat until smoking. Sear the turkey slices about 1 minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board.
• To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot.

SOUTHWESTERN FISH TACOS

Steps:

• For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

TURKEY TACOS RECIPE BY TASTY

Steps:

• Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
• Add the ground turkey and break apart with a spatula.
• Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
• Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
• Assemble tacos with your favorite toppings.
• Enjoy!

FANTASTIC TURKEY TACOS

Steps:

• Heat the oil in a large skillet.
• Saute the onion and garlic over medium heat for 3 minutes.
• Add the ground turkey and cook, stirring and breaking up the clumps of meat, until the meat has lost its pink color, about 5 minutes.
• Stir in the cumin and cook for 1 minute.
• Add the tomato sauce and water and simmer, partially covered, over low heat for 10 minutes.
• Raise the heat to medium, uncover the skillet, and simmer for 5 minutes more, or until mixture is quite thick but not dry.
• Stir in the crushed red pepper and cilantro and add salt to taste.
• While turkey mixture is cooking, preheat the oven to 350 degrees and arrange taco shells on a baking sheet.
• Prepare grated cheese, lettuce, scallions, and olives and put them into individual bowls.
• When turkey mixture is almost done, heat taco shells in preheated oven for 5 minutes or so.
• When turkey mixture and taco shells are done, each person can spoon some turkey mixture into the bottom of the half-moon-shaped taco shells and add toppings of choice.
• Finish with a sprinkle of hot sauce, taco sauce or salsa.
• Note: Turkey filling can be made ahead and will keep in the refrigerator for a few days.

SOUTHWESTERN-FLAVORED GROUND BEEF OR TURKEY FOR TACOS & SALAD

Steps:

• Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

SOUTHWESTERN TURKEY

Steps:

• Heat oven to 325°F.
• Starting at the back opening of the turkey, gently separate skin from turkey breast, using fingers. Place sage leaves under the skin.
• Make a stuffing, if desired, but do not cook. Stuff turkey just before roasting, not ahead of time. Fill neck cavity lightly with stuffing. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing. (Do not pack stuffing because it will expand during roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• Place turkey, breast side up, on rack in shallow roasting pan. Heat butter, chili powder, cumin and chilies until butter is melted. Brush turkey with 2 tablespoons of the butter mixture. Insert ovenproof meat thermometer so tip is in the thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• Roast uncovered 3 hours to 3 hours 45 minutes, brushing occasionally with remaining butter mixture. After roasting about 2 hours, place a tent of aluminum foil loosely over turkey when it begins to turn golden, and cut band of skin or remove tie holding drumsticks to allow inside of thighs to cook through.
• Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. Garnish with whole chilies and additional sage leaves if desired.
• While turkey is standing, skim fat from drippings. Pour just the drippings into 1-quart saucepan; heat to boiling. Serve with turkey. Cover and refrigerate any remaining turkey and stuffing separately.

SOUTHWEST TORTILLA-TURKEY SKILLET

Steps:

• In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, water, olives, taco seasoning and juice from jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until thickened. , Stir in tortilla pieces. Sprinkle with cheese and jalapeno. Remove from the heat and cover for 1-2 minutes or until cheese is melted. Serve with sour cream.