Tacos are a favorite in our household, especially when the hubby requests them. It’s a meal that brings smiles all around, and I love putting it together.
Making tacos can be a bit of an ordeal since I prefer crafting all the salsas and toppings from scratch. Sure, I could grab pre-made guacamole, salsas, shredded cheese, taco seasoning, or chopped veggies, but chopping everything myself ensures maximum flavor and freshness. That said, I’ll admit to two shortcuts: store-bought taco shells and refried black beans. I’m planning to try homemade refried beans soon, though!
Taco and burrito fillings are perfect for sneaking in extra veggies to stretch the meat. This time, I used what was in the fridge—grated zucchini, chopped bell pepper, and onion. Other great options include grated carrot, yellow squash, tomato, mushrooms, or spinach. We usually go with ground turkey, but ground buffalo, beef, or chicken work just as well. For a meatless twist, lentils or black or pinto beans make a fantastic taco “meat” base—so many possibilities!
Toppings are all about preference. I’m a fan of medium-heat corn salsa, mild pico de gallo, creamy guacamole, and a sprinkle of shredded cheese. My recipes are below, but feel free to swap in your favorites. If time’s tight, a taco seasoning packet, pre-shredded cheese, or store-bought guac and salsas can make this a quick, satisfying weeknight meal. Keep it simple and enjoy!
Crispy Ground Turkey Tacos
Ingredients
1/2 lb ground turkey* (I used 93% lean for these but any will work)
2 tsp avocado oil, coconut oil, olive oil or oil of choice
1 to 2 garlic cloves. minced
1 small bell pepper, chopped (I used yellow)
1/2 small onion, chopped
1 zucchini, chopped or grated
1 batch of homemade taco seasoning (recipe below) or 1 packet of taco seasoning
1/4 to 1/2 cup of chicken broth or water
squeeze of lime juice
1/4 cup cilantro leaves, chopped (optional but we like cilantro)
salt and pepper, as needed
For serving (all optional, you choose!)
Taco shells, cooked/warmed per package instructions (or corn tortillas warmed in an oven to make pliable)
Corn-Cilantro Salsa (recipe below)
Pico de gallo (recipe below)
Guacamole (recipe below)
Shredded cheese (I grate Tillamook medium cheddar)
Other options: shredded lettuce, sour cream
Directions
1. In a large skillet, heat oil over medium heat. Add onions, garlic and ground turkey and cook for 4-5 minutes, stirring occasionally. Add in chopped bell pepper and zucchini and continue to cook until meat is cooked through and vegetables are cooked but still crisp-tender, about 3-5 minutes.
2. Add in taco seasoning (recipe below) and 1/4 to 1/2 cup of chicken broth and bring to a boil then simmer until mixture thickens.
3. Remove from heat, add lime juice, cilantro leaves and season salt and pepper, if desired. Stuff mixture into taco shells, top with desired salsas and toppings then enjoy!
*If you don’t want to use veggies, eliminate bell pepper and zucchini and increase meat to 1 lb.
Homemade Taco Seasoning (yield is about equivalent to one taco seasoning packet for 1 lb ground meat and/or veggie-meat combo like mine)
Ingredients
1 Tbsp chili powder
1/2 tsp garlic powder
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/4 tsp onion powder
1/8 tsp crushed red pepper flakes (more or less depending on how spicy you like it)
1/4 tsp dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions
1. Add all ingredients to a container with a lid, shake (or you can stir) and store in an airtight container.
Recipe Notes: After browning meat and/or veggies as your taco filling, add a 1/4 cup to 1/2 cup of chicken broth or water to meat, bring up to boil then reduce and let simmer until desired consistency is reached. If you want a thicker sauce and to help cling mixture to meat, add a 1/2 Tbsp of arrowroot or cornstarch to meat/taco mixture.
Corn-Cilantro Salsa
Ingredients
1 ear of sweet corn, kernels removed from cob (I like to use raw corn but feel free to grill or saute the kernels before mixing)
1/2 jalapeno, seeded and deveined, chopped (save other half for guacamole)
juice from 1/2 lime
1/4 cup yellow, white or red onion, chopped (red looks prettiest but I only had yellow on hand)
2 Tbsp to 1/4 cup cilantro leaves, chopped
salt to taste
Optional: 1/4 cup chopped fresh red bell pepper is also delicious!
Directions
1. Combine all ingredients in a bowl, season with salt to taste and refrigerate until ready to use. Can be made-ahead for quick serving.
Pico de Gallo Salsa
Ingredients
2 roma tomatoes, chopped
1/2 small red or white onion, chopped
2 Tbsp or more cilantro leaves, chopped
juice from 1/2 lime
salt and pepper to taste
Directions
1. Combine all ingredients in a bowl, season with salt to taste and refrigerate until ready to use. Can be made-ahead for quick serving.
Guacamole
Ingredients
1 avocado
1/2 small jalapeno, seeded and deveined, chopped
juice from 1/2 lime, or more to taste
1/4 cup yellow, white or red onion, chopped (red looks prettiest but I only had yellow on hand)
2 Tbsp to 1/4 cup cilantro leaves, chopped
salt to taste
Optional: 1/4 cup chopped tomato, 1 tsp minced garlic
Directions
1. Half and pit avocado, then spoon out flesh into a small bowl. Using a fork, mash the avocado, leaving it somewhat chunky. Mix in the remaining ingredients and stir to combine. Season with salt to taste and serve.
Can you tell from the all of the above recipes that I love lime juice, onion and cilantro? 🙂
If you are taco lovers like we are, you also might like my:
Crispy Cauliflower Tacos with Mango Salsa
BBQ Chicken Quesadillas
Chipotle Salmon Tacos
Grilled Fish Tacos
