Gluten Free Pineapple Pico Turkey Tacos
Taco night gets a serious upgrade when sweet, juicy pineapple meets smoky, spice-rubbed ground turkey — and this recipe delivers exactly that for four lucky people. The homemade pineapple pico comes together in minutes with fresh tomatoes, red onion, jalapeño, cilantro, and a squeeze of lime, and it brightens every single bite. The turkey gets seasoned with cumin, chili powder, smoked paprika, and a handful of other pantry spices, so the flavor is deep and satisfying without any complicated steps. Corn tortillas are the natural hero here — naturally free of wheat and charred just enough over a flame to get that perfect, slightly smoky edge. One of the trickiest parts of keeping tacos safe for a gluten-free table is the tortilla choice, and sticking with corn (rather than flour) keeps things simple and delicious. Sliced avocado and extra lime wedges on the side let everyone customize their plate, which makes this a great option for feeding a crowd with mixed dietary needs. It's fresh, it's bold, and it comes together fast enough for a weeknight.
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Learn more →Ingredients
4 servings
For the pineapple pico
- 1 ½ cups fresh pineapple, finely diced
- 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
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
- 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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