Gluten Free Chipotle Mango Turkey Tacos
These tacos hit that perfect sweet-heat balance that makes you go back for a second round before you've even finished the first. The chipotle chili powder, cumin, and smoked paprika build a deeply smoky, spiced turkey filling, while the fresh mango salsa — bright with lime juice, jalapeño, and cilantro — cuts right through the richness. Corn tortillas are the natural hero here, keeping everything naturally wheat-free without any specialty swaps or hard-to-find products. That matters, because taco night can get tricky fast when flour tortillas are the default at most tables. Charring the corn tortillas directly over the burner takes about a minute per tortilla and adds a subtle smokiness that ties the whole plate together beautifully. Shredded cabbage adds a satisfying crunch that rounds out each bite without weighing things down. The whole recipe serves four and comes together in well under 30 minutes, making it an easy weeknight win that nobody at the table will feel like they're missing out on.
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Learn more →Ingredients
4 servings
For the turkey
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
For the mango salsa
- 1 large mango, peeled and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 cup shredded green cabbage
- lime wedges (optional)
Instructions
- 1
Combine the mango, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a mixing bowl and toss to combine. Set aside while you cook the turkey.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.
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