The Oz family regularly enjoys taco night. As a kid Daphne ate tofu tacos, but now she's partial to this healthy turkey one.

Turkey Tacos

  • For the Tacos:
  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 tablespoon ground cumin
  • 1 tablespoon chipotle chile powder
  • salt and pepper
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 jalapeno (seeded and minced)
  • 2 tablespoons tomato paste
  • 1/2 12- ounce bottle of beer
  • 12 hard taco shells
  • 1 can pinto beans

For the Shredded Salad:

  • 1 red onion (diced)
  • 1 head romaine (shredded)
  • 1 tomato (diced)
  • 1 cup green pimento stuffed olives (sliced)

For the Creamy Chipotle Dressing:

  • 1 cup vegan mayonnaise
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon honey
  • juice of 2 limes
  • pinch salt
  • 2 tablespoons apple cider vinegar
step-by-step directions
step-by-step directions
  • For the Tacos: Heat a large skillet over medium-high heat and add the oil and the ground turkey. Cook until it begins to brown, about 5 minutes and then add the onion, garlic, and jalapeno pepper, and cook for another 3 minutes. Stir in the spices, tomato paste, beans and beer and season with salt and pepper to taste. Continue cooking until liquid has reduced slightly.
  • For the Shredded Salad: Combine all of the ingredients for the salad in a large bowl and set aside.
  • For the Creamy Chipotle Dressing: Whisk together all of the ingredients and add a pinch of salt. Pour over the salad ingredients and toss to coat. Serve with the tacos.
  • To Assemble: Fill a taco shell with the turkey mixture and top with the salad.

Watch how its made

Watch Video

Turkey Tacos

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