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
  • 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
  • Kosher salt and freshly ground black pepper

For the Creamy Chipotle Salad:

  • 1 cup vegan mayonnaise
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon honey
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • pinch salt
  • 1 red onion (diced)
  • 1 head romaine (shredded)
  • 1 tomato (diced)
  • 1 cup green pimento stuffed olives (sliced)
step-by-step directions
step-by-step directions
  • For the Tacos:  In a large skillet over medium-high heat, add the oil and the ground turkey. Cook until it begins to brown, about 5 minutes. Add the onion, garlic, and jalapeno pepper, cook for another 3 minutes.
  • Stir in the spices, tomato paste and beer and season with salt and pepper to taste. Cook until liquid has reduced slightly. Add pinto beans and stir to combine.
  • To assemble, fill a taco shell with the turkey mixture and top with the salad.
  • For the Creamy Chipotle Salad: In a large bowl, whisk together the vegan mayonnaise, chipotle chili powder, honey,  juice of 2 limes, apple cider vinegar, season with a pinch of salt. Add the red onion, romaine, tomatoes, and green pimiento stuffed olives, toss to coat.

Watch how its made

Watch Video

Turkey Tacos

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