Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Kosher Taco Meat With Ground Turkey

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Look for a Pesach hechsher on: paprika, broth. Pesach recipes and menu planner

Meat (Fleishig)

Ground turkey taco meat is a lighter take on the classic. The turkey is cooked with onion, garlic, tomato paste, chili powder, cumin, paprika and oregano, simmered with a little broth so it stays moist, and finished with lime juice.

Keeping Turkey Juicy

Ground turkey is very lean and dries out over high heat. Start with a little oil, cook over medium heat, and add broth along with the spices so the meat simmers in a light sauce. Tomato paste adds body and depth. Add an extra 1/4 cup of broth for saucier meat, or a diced jalapeño with the onions for heat.

Kosher Notes

This is a meat (fleishig) recipe, so serve it without cheese or sour cream. Avocado, salsa, pickled onions and shredded lettuce make great toppings. Use kosher chicken broth.

Freezing

The taco meat freezes for up to 3 months; thaw overnight in the fridge before reheating.

Classic Kosher Taco Meat With Ground Turkey
This lean and flavorful ground turkey taco meat is seasoned to perfection with classic Mexican spices and stays moist thanks to a few simple tricks.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground turkey 93% lean
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1/2 cup chicken broth low sodium
  • 1 tablespoon fresh lime juice

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until the turkey is no longer pink.
  4. Stir in tomato paste and cook for 1 minute, mixing well to coat the turkey.
  5. Add chili powder, cumin, paprika, oregano, salt, pepper, and cayenne (if using). Stir to combine and cook for 1 minute until spices are fragrant.
  6. Pour in chicken broth and stir well. Bring to a simmer, then reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until liquid has mostly evaporated and flavors have melded.
  7. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  8. Serve immediately in tacos, burritos, or over rice. Store leftovers in the refrigerator for up to 4 days.

Notes

For extra flavor, you can add 1 diced jalapeño with the onions. If you prefer a saucier consistency, add an extra 1/4 cup of chicken broth. This meat freezes well for up to 3 months - just thaw overnight in the refrigerator before reheating.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 485mg 21%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 26g 52%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top