Spicy Ground Turkey Tacos Recipes

SPICY TURKEY TACOS

Steps:

• Whisk together all seasoning ingredients in small bowl. Set aside.
• Brown meat in large skillet. Add seasoning mixture and 2/3 cup water; mix thoroughly.
• Bring to boil, then reduce to low heat. Cook 10 minutes, stirring occasionally.
• Heat taco shells according to package instructions.
• Spoon meat into warmed taco shells.
• Top 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 WITH SPICY TOMATOES

Steps:

• Heat oil in large skillet over medium heat. Cook onion and garlic about 3 minutes or until onion is tender. Stir in turkey, tomatoes, lentils, cumin, and chili powder. Cook 5 minutes, stirring occasionally. To serve, spoon about ¼ cup meat mixture into each taco shell. Top with sour cream, romaine, cheese, avocado and radishes, as desired.

SPICY GROUND TURKEY TACOS

Steps:

• In a non stick pan add the turkey and onions, cook over medium heat until the turkey has browned and onions are translucent, drain. Add spices and stir to mix.
• To serve, place 1/4 cup of the turkey in each tortilla. Top with 1 tablespoon cheese, 1/4 of the tomatoes, 1/2 cup lettuce, and 2 tablespoons salsa.
• Caloies 340, fat 13 gm, fiber 7gm.

SPICY TURKEY TACOS

Steps:

• Heat taco shells according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in salsa and spices; heat through. Serve immediately, or cool before placing in a freezer container. , To serve, fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, cheese, sour cream and, if desired, optional ingredients., Freeze option: Freeze cooled meat mixture in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve as directed.

TURKEY AND YAM SPICY TACOS

Steps:

• Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
• Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.

TURKEY SOFT TACOS

Steps:

• In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder and salt. Add beans and corn; cook and stir for 2 minutes or until heated through. , Place about 1/2 cup turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes and cheese.