Turkey Tacos Picadillo Recipes

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TURKEY PICADILLO II



Turkey Picadillo II image

A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.

Provided by jeidipippins

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 pound ground turkey
1 ½ teaspoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 bay leaves
½ cup white wine
1 (8 ounce) can tomato sauce
⅓ cup chopped green olives
⅓ cup raisins
½ cup canned black beans
1 tablespoon olive brine
1 tablespoon capers
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground cumin

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
  • Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g

TACOS WITH TURKEY PICADILLO



Tacos With Turkey Picadillo image

Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 28-ounce can chopped tomatoes with juice
1 tablespoon canola oil
1 medium onion, finely chopped
2 large garlic cloves, minced
1 pound ground turkey breast
1/4 teaspoon ground black pepper
1 teaspoon medium-hot chili powder (more to taste)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup raisins
1 tablespoon plus 2 teaspoons cider vinegar or rice vinegar
Salt to taste
1 tart apple, peeled, cored and finely chopped
12 corn tortillas
2 cups shredded cabbage (about 6 ounces)
Salsa and crumbled queso fresco as desired

Steps:

  • Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.
  • Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
  • Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
  • Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry. Toss with the remaining vinegar. Heat the tortillas and spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 12 grams, TransFat 0 grams

TACOS PICADILLO



Tacos Picadillo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings (12 tacos)

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
Dozen 5-inch corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

TURKEY TACOS PICADILLO



Turkey Tacos Picadillo image

This recipe shows you how to make your own crispy-fried taco shells filled with cheese, tomato, avocado, lettuce and topped with sour cream.

Provided by Food Network Canada

Categories     Hot and Spicy,lunch,Main,Mexican,tomatoes,turkey

Time 1h

Yield 4 - 6 servings

Number Of Ingredients 17

2 Tbsp corn oil
1 cup onion, chopped
2 cloves garlic, chopped
½ - 1 jalapeno pepper, stemmed, seeded and minced
1 ½ Tbsp chili powder
1 tsp ground cumin
Kosher salt and freshly ground black pepper
¾ cup chopped canned tomatoes
¾ lb(s) ground turkey
⅓ cup chicken broth
¼ cup fresh cilantro leaves, roughly chopped
Oil, for frying
2 (5-inch) corn tortillas, preferably white, or prepared taco shells
¼ head romaine or iceberg, thinly sliced
1 - 2 Hass avocados, diced
1 ½ cups shredded Cheddar or Monterey Jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

TURKEY TACOS PICADILLO



Turkey Tacos Picadillo image

Picadillo, a Latin American classic, is typically made with beef, but juicy turkey stands in well here. Scented with cumin and chili powder, the filling for these crunchy tacos is sweet and savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup chopped canned tomatoes
3/4 pound ground turkey
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
12 (5-inch) corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

TURKEY PICADILLO



Turkey Picadillo image

I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. -Anita Pinney, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5-1/3 cups uncooked whole wheat egg noodles
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 cup golden raisins
Optional: Reduced-fat sour cream and chopped green onions

Steps:

  • Cook noodles according to package directions., Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.

Nutrition Facts : Calories 463 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 535mg sodium, Carbohydrate 69g carbohydrate (19g sugars, Fiber 9g fiber), Protein 30g protein.

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