Turkey Tacos

Jennifer Iserloh
More Sharing +

Make your taco meat with ground turkey and add grated carrot and tomato for extra flavor and nutrition. Buy grated part-skim mozzarella in bulk – it is the most versatile cheese and you can use in almost any recipe. This is a great recipe to use up left over cherry tomatoes, lettuce and extra salsa that linger at the bottom of the jar.

Yields: 4 servings (12 tacos)

1 lb ground dark meat turkey
1 carrot, grated
1 stalk of celery, thinly sliced
2 cloves of garlic, chopped
1 Tbsp olive oil
1 package taco seasoning
2 Tbsp tomato paste
1 star anise (optional)
1 cup shredded 2% reduced fat cheddar cheese
3-4 large romaine lettuce leaves, thinly sliced
1 12-count package corn taco shells or 1 package of soft whole grain flour tortillas
1 8 oz. container reduced-fat sour cream
1 8 oz. jarred salsa


Coat a large skillet with cooking spray and heat over medium-high heat. Add the olive oil. Add the turkey, carrot, celery and garlic. Cook 10-15 minutes, stirring occasionally until meat begins to brown and the vegetables soften. Sprinkle with taco seasoning and add tomato paste. Continue to cook for an additional one-two minutes until the spices become fragrant. Then add ¾ cup of water. Reduce to a simmer and cook five to 10 minutes until turkey is no longer pink in the center and a thick sauce forms.

Meanwhile, place corn tortillas in oven or toaster oven heated to 350ºF for 15-20 minutes or until warm. Assemble tacos by spooning in two tablespoons meat, cheese, lettuce, and salsa. Serve with sour cream and salsa tableside.

Nutrition facts (per serving) serving size about 3 tacos: calories 415, protein 33 g, carbohydrates 30 g, fat 15 g, saturated fat 5 g, cholesterol 70 mg, fiber 3 g, sodium 416 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013