Low Sodium Gluten Free Pineapple Pico Turkey Tacos

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Gluten Free Pineapple Pico Turkey Tacos

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Ingredients

4 servings

For the pineapple pico

1 ½ cups fresh pineapple, finely diced
Fresh Ripe Whole Pineapple Organic Pineapples Fresh Personal-Size Pineapple USDA Produce Pineapple Whole Golden Pineapple
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2 medium roma tomatoes, seeded and finely diced
¼ cup red onion, finely diced
1 jalapeño, seeded and minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the turkey

1 lb ground turkey
1 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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp water

For serving

8 small corn tortillas
1 lime, cut into wedges (optional)
1 medium avocado, sliced (optional)

Instructions

1
In a mixing bowl, combine the diced pineapple, tomatoes, red onion, jalapeño, and cilantro. Add the lime juice and 1/4 tsp salt and toss to combine. Set aside to let the flavors come together while you cook the turkey.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.

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