Healthy Turkey Tacos
Quick and easy, these healthy turkey tacos make for a perfect weeknight dinner! Packed with plenty of flavor, they’re even better loaded up with your favorite toppings!
Taco night = my favorite night of the week.
I always loved when we had taco night as a kid, although my sister refused to eat ground meat. So, our options were always pretty simple.
Sometimes we would have shredded chicken instead of beef so that she would eat something, but there would always be lettuce, cheese and salsa. Did I mention that she would eat tacos filled with only lettuce and cheese? Weirdo : )
Over the last few months, taco night has definitely made a comeback in our house – especially as it’s one of my husband’s favorite meals as well.
I absolutely love these ground pork tacos, but since mango is not in season I’ve had to look for other options.
I have played around with different recipes, and this is the one we keep coming back to. In fact, I believe we’ve had these every single week for four weeks… and counting.
I love that these are more on the healthy side and we load them up with lots of different toppings. I usually pair these with a tray of roasted veggies – so this is definitely a meal that we can feel good about eating.
Additional Turkey Recipes You Might Enjoy!
- Sweet Potato Turkey Chili
- Turkey Wild Rice Stuffed Peppers
- Baked Turkey Meatballs
- Pesto Turkey Burgers
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the filling:
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 ¼ pounds ground turkey*
- ½ cup tomato sauce
- ½ cup low-sodium chicken broth
- 2 teaspoons apple cider vinegar
- 1 teaspoon light brown sugar
- salt and pepper, to taste
- ½ cup fresh cilantro leaves, chopped
- hard taco shells or tortillas of choice
- shredded lettuce
- diced tomatoes
- diced avocado or guacamole
- shredded regular or dairy free cheddar cheese
- plain greek yogurt, non dairy yogurt or cashew sour cream
- Heat the olive oil in a large skillet over medium high heat until shimmering. Add the onion and cook for about 5 minutes, until softened. Add in the chili powder, cumin, oregano and garlic and cook for 30 seconds, until fragrant.
- Add the turkey to the skillet and cook for 3 to 5 minutes, using a wooden spoon to break the meat into smaller pieces as it cooks. The turkey should be cooked through but still slightly pink.
- Add in the tomato sauce, broth, vinegar and brown sugar. Mix to combine. Bring to a simmer and cook for about 4 minutes, until the mixture has thickened. Turn off the heat and season with salt and pepper to taste. Stir in the chopped cilantro.
- Spoon the filling into the taco shells / tortillas and top as desired.
*Do not substitute ground turkey breast (labeled 99% fat-free) - the filling will be very dry if you do.
To keep these dairy free - be sure to serve with appropriate toppings / taco shells.
To keep these gluten free - be sure to serve with appropriate toppings / taco shells.
Adapted from America's Test Kitchen Healthy Family Cookbook
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 22g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 120mg Sodium: 315mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 30g