Easy Lean Ground Turkey Tacos

5 from 11 votes

Easy Lean Ground Turkey Tacos

These lean ground turkey tacos are made with taco seasoning, lean ground turkey, taco shells, and a variety of taco toppings. This quick and easy dinner recipe is the perfect tex-mex meal on busy nights.

Servings:

Ingredients

Ground Turkey Taco Meat

1 lb lean ground turkey 99% or 93%
3 tablespoon homemade taco seasoning or use store-bought taco mix, see note 3
1 tablespoon olive oil
1 cup water

Turkey Tacos

1 package hard shell tacos about 12 tacos in a box, see note 1
¼ cup shredded Mexican cheese
1 tomato finely diced
2 cups shredded lettuce see note 2
½ cup onion optional
½ cup fresh cilantro optional
1 avocado optional

US Customary - Metric

Instructions

Make the Turkey Taco Mixture

In a large nonstick skillet on medium heat, add olive oil. Cook the ground turkey continuing to break up the clumps as it cooks fully.
Pour in the taco seasoning and water. Cover the skillet. Simmer the taco meat on medium for about 7 to 8 minutes.

Assemble the Turkey Tacos

While the taco meat is simmering, bake the taco shells in the oven per the instructions on the box. I baked my tacos for 7 minutes at 325 ℉ (160 ℃).
Chop the tomatoes, onions, and fresh cilantro. Shred the lettuce. Prepare the avocado (in slices or mashed).
Stuff the taco shells with taco meat, cheese, and taco toppings.

Video

Notes

Substitute corn tortilla or flour tortilla for hard-shell tacos. If concerned the taco shells might be broken, buy a second box, just in case.
Buy store-bought pre-shredded iceberg lettuce or shred iceberg lettuce yourself.
Homemade taco seasoning (enough for 4 lbs of meat): Mix 3 tablespoon mild chili powder, 1-½ tablespoon ground cumin, 1 tablespoon sea salt, ½ tablespoon black pepper, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon dried oregano, 1 teaspoon chili flakes, and 2 tablespoon cornstarch. You will have some leftover taco seasoning to use for taco salad or another taco night!
The recipe video shows a double batch of turkey taco meat (2 lbs). I made extra for the week to use in taco salad and egg breakfast tacos.
Storage: Store the taco filling in an airtight container in the fridge for up to 5 days. Keep the taco shells in a Ziploc bag at room temperature. Store the taco toppings separately in the fridge as well.

Nutrition