.svg)
Sign Up for new Healthy Recipes
Introduction
The origins of the taco can be traced back to Mexican silver miners in the 18th century, who wrapped fillings in flat corn tortillas for a portable and nourishing meal. This turkey taco skillet recipe pays homage to that rich cultural heritage while offering a lighter, leaner twist on the classic. With its vibrant colors and tantalizing aromas, it's sure to transport you to the bustling streets of Mexico, where the scent of sizzling spices fills the air. Whether you're enjoying it as a weeknight dinner or serving it up at a festive gathering, this dish is a celebration of both health and flavor.
Ingredients
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juices
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced or diced
• 1 cup shredded cheddar cheese
Step 1:
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Step 2:
Add the diced onion and bell peppers to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step 3:
Add the minced garlic and cook for an additional minute, stirring constantly, until fragrant.
Step 4:
Add the ground turkey to the pan, breaking it up with a spatula or wooden spoon. Cook for 5-7 minutes, or until no longer pink, stirring occasionally.
Step 5:
Pour in the can of diced tomatoes with juices, and stir in the chili powder, cumin, salt, and black pepper.
Step 6:
Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer for 5-7 minutes, until the flavors have combined and the sauce has thickened slightly.
Step 7:
Remove the pan from heat and stir in the chopped fresh cilantro.
Q: Can I use ground beef or chicken instead of turkey?
A: Yes, you can substitute ground beef or chicken for the turkey. The cooking time and method will be the same.
Q: Can I make this recipe ahead of time?
A: The turkey taco skillet is best served fresh, but you can prepare the vegetables and cook the turkey ahead of time. Reheat and combine with the remaining ingredients just before serving.
Q: Can I add more vegetables to this recipe?
A: Absolutely! Feel free to add in any other vegetables you like, such as zucchini, corn, or spinach. Just adjust the cooking time as needed for the added vegetables.
• Substitute ground chicken or beef for the turkey if desired.
• Use any combination of bell peppers or add jalapeños for extra heat.
• Fresh diced tomatoes can be used instead of canned.
• Omit the cheese or use a dairy-free alternative for a vegan option.
• Serve with warm tortillas, rice, or on a bed of lettuce for a low-carb option.
Serve the turkey taco skillet hot, topped with sliced or diced avocado and shredded cheddar cheese. Enjoy it on its own or with warm tortillas, rice, or on a bed of lettuce for a low-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Prepare the vegetables and measure out the spices while the turkey is cooking to save time. Multitask by cooking the onions and peppers while the turkey is browning.
- Don't overcrowd the pan when cooking the turkey, as this will cause steaming instead of browning.
- Adjust the amount of chili powder and cumin to your desired level of spiciness.
- Use fresh, ripe avocado for best flavor and texture.
For a vegetarian option, substitute the ground turkey with crumbled tofu or plant-based meat alternatives. For a creamy twist, stir in a dollop of sour cream or Greek yogurt at the end.
Pair this dish with a refreshing margarita, a crisp lager, or a side of corn tortilla chips and salsa.
This dish can be enjoyed year-round, but fresh tomatoes and peppers are at their peak in late summer.
This recipe contains dairy (cheese). It is gluten-free and can be made dairy-free by omitting the cheese.
