Pescatarian Gluten Free Cilantro-Lime Turkey Tacos
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Learn more →Ingredients
4 servings
For the turkey filling
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 cup shredded green cabbage
- 1 medium avocado, sliced
- ½ cup pico de gallo or fresh salsa
- lime wedges, for serving (optional)
- extra fresh cilantro, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
- 2
Reduce the heat to medium. Sprinkle the cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper over the cooked turkey and stir to coat evenly, about 30 seconds, until fragrant.
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