Pescatarian Gluten Free Pineapple Pico Turkey Tacos
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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
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. - 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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