WEEKDAYS 1e|12c|p

Turkey Tacos

Daphne Oz
Servings: 12
1 to 30 min

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

  • Ingredients
  • step-by-step directions
Turkey 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
  • 6 ounces beer
  • 1 can pinto beans (drained and rinsed)
  • 12 hard taco shells
  • salt and freshly ground black pepper (to taste)
Shredded Salad:
  • 1 red onion (diced)
  • 1 head romaine (shredded)
  • 1 tomato (diced)
  • 1 cup green pimiento-stuffed olives (sliced)
Creamy Chipotle Dressing:
  • 1 cup vegan mayonnaise
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon honey
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • pinch of salt
  • Heat a large skillet over medium-high heat, 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, and beer, and season with salt and pepper to taste. Continue cooking until liquid has reduced slightly. Add pinto beans and stir to combine.
  • Combine all of the ingredients for the salad in a large bowl and set aside.
  • To make the 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.
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