Description
A flavorful and quick Turkey Taco Skillet recipe that combines lean ground turkey with vibrant spices, sautéed vegetables, and melted cheddar cheese, topped with fresh lettuce, pickled onions, homemade pico de gallo, quick guacamole, and cotija cheese. Perfectly paired with crunchy tortilla chips for a delicious and satisfying meal.
Ingredients
Scale
Skillet Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 pound ground turkey (94% lean)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 1 tablespoon all-purpose flour
- ⅔ cup chicken stock
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- Pickled onions for serving
- Cotija cheese, for sprinkling
- Lime wedges for spritzing
- Tortilla chips for serving
Quick Pico
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- ½ lime, juiced
- Pinch of salt and pepper
Quick Guacamole
- 1 avocado
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- Pinch salt and pepper
Instructions
- Prepare the Vegetables: Heat the olive oil in a large skillet over medium-low heat. Add the diced bell pepper, sweet onion, and minced garlic along with a pinch of salt. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
- Cook the Turkey: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Season the meat with ground cumin, smoked paprika, chili powder, garlic powder, salt, and freshly cracked pepper. Stir well to combine and break the meat into small crumbles. Cook until the turkey is browned and cooked through.
- Thicken the Mixture: Sprinkle 1 tablespoon of all-purpose flour over the turkey mixture, toss and stir to combine. Then add ⅔ cup of chicken stock. Continue cooking for a few minutes until the sauce thickens and coats the turkey and vegetables.
- Add Cheese and Toppings: Sprinkle shredded cheddar cheese evenly on top of the turkey mixture in the skillet. Allow it to melt for a few minutes, or cover the skillet to speed up melting. Once melted, top the skillet with shredded lettuce and pickled onions, followed by the quick pico de gallo and quick guacamole. Sprinkle cotija cheese on top if desired. Serve with tortilla chips and lime wedges for spritzing.
- Make Quick Pico de Gallo: In a bowl, combine quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice. Season with salt and pepper. The pico can be made ahead and stored in the refrigerator; it tastes even better as it sits.
- Make Quick Guacamole: Mash the avocado in a bowl and mix in chopped cilantro, lime juice, salt, and pepper. Adjust seasoning with more lime, salt, or pepper as desired.
Notes
- Use 94% lean ground turkey for a healthier option with less fat.
- Pickled onions add a tangy contrast but can be substituted or omitted if unavailable.
- Make the pico de gallo and guacamole ahead of time to save prep time before serving.
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeño to the turkey mixture or pico.
- Serve with fresh lime wedges to enhance flavors with a zesty spritz.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg