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Easy Ground Turkey Tacos – Perfect Weeknight Kosher Dinner

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Meat (Fleishig)

Ground turkey tacos are a quick weeknight dinner. The turkey is cooked with onion, garlic, chili powder, cumin, paprika and tomato paste, simmered briefly with broth, and served in warm corn tortillas with cilantro, onion and lime.

Seasoning Turkey Well

Turkey is milder than beef, so season it generously. Cook the onion first, add the turkey and brown it, then stir in the spices and tomato paste and cook for a minute before adding the broth. A splash of lime juice at the end brightens the flavor.

Kosher Notes

This is a meat (fleishig) recipe, so skip the cheese and sour cream. Avocado, salsa and pickled onions are great toppings. Use kosher chicken broth.

Make-Ahead

The filling keeps for 3 days and reheats well.

Easy Ground Turkey Tacos – Perfect Weeknight Kosher Dinner
These quick ground turkey tacos are seasoned perfectly with warm spices and ready in just 15 minutes. A family-friendly kosher dinner that everyone will love.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey 93/7 lean
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1/2 cup chicken broth or water
  • 1 tbsp tomato paste
  • 8 small corn tortillas warmed
  • 1 medium lime cut into wedges
  • 1/2 cup fresh cilantro chopped
  • 1 small red onion diced, for serving

What I use for this recipe

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Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
  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 until browned and no longer pink.
  4. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
  5. Add the spice mixture to the turkey and stir to combine. Cook for 1 minute to toast the spices.
  6. Stir in tomato paste and cook for another minute.
  7. Add chicken broth and simmer for 3-4 minutes until the liquid is mostly absorbed and the mixture is moist but not soupy.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Warm corn tortillas in a dry skillet or directly over a gas flame until lightly charred and pliable.
  10. Serve turkey mixture in warm tortillas with diced red onion, fresh cilantro, and lime wedges.

Notes

The turkey mixture can be made ahead and reheated gently. Store leftover filling in the refrigerator for up to 3 days. For extra flavor, add a splash of lime juice to the turkey at the end of cooking. If you prefer softer onions, cook them a bit longer before adding the turkey.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 520mg 23%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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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.

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