Quick, Easy & Healthy Turkey Tacos Picadillo
Let’s face it: being on a diet is never fun. Whether you’re going carb-free, fat-free, gluten-free or dairy-free, this turkey taco recipe will fit right in. You can also tailor this dish to your needs, so if you’re going fat-free, opt for white meat turkey and skip out on the avocado. If you’re sticking with dairy-free, pick up some shredded soy cheese. If you’re watching your carb intake, place a heaping spoonful in a lettuce wrap or low-carb tortilla. We like to forgo the shell altogether and eat it in a bowl, but anyway you prepare it, you’re going to want seconds. If you’re bored with your weekly dinners, add this new staple into the mix. It doesn’t skip out on flavor and it has very little prep and cook time. Now that’s a win-win. This recipe for 4 was adapted from Food Network Kitchen.
Turkey Tacos Picadillo
- 2 tbsp corn or canola oil
- 1 white onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper, stemmed, seeded & minced
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- salt & pepper
- 16 oz can of chopped canned tomatoes
- 1 lb ground turkey
- 1/3 cup chicken broth
- fresh cilantro leaves, roughly chopped
- 2 limes
- shredded cheese [optional]
- Put the oil, onions, garlic, jalapeño, and spices in a medium skillet, season with salt and cook until tender, about 10 minutes.
- Increase the heat a bit and add the tomatoes. Once it starts to thicken, about 2 minutes, stir in the turkey and chicken broth.
- Keep on the heat for about 12 minutes, or until the turkey is cooked through. Stir in cilantro and season with salt and pepper, to taste.
- Squeeze some lime over the top to brighten.
- For the waist-friendly version, spoon the turkey mixture into individual bowls and top with avocado, shredded cheese and pico de gallo. For the full-on taco version, you can serve with soft and hard taco shells with all the fixings.