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  • Writer's pictureJazzmyne Buckels

Turkey Taco Tuesday!

Who doesn’t love Taco Tuesday? In honor National Taco Day – who knew that was a thing – and taco Tuesday lovers everywhere, I am sharing one of my favorite taco meals.

Fair warning – this recipe uses a few homemade creations like my taco blend and homemade taco shells, but I promise the extra steps are worth it. Truth is, I created both on two different occasions because I was too lazy to go to the store to buy the store bought version and I had all the base ingredients on hand. I googled my favorite taco skillet sauce, looked at the ingredients and bam Gourmet Mommie Taco Skillet Sauce. I still buy and use the ones from the store but honestly mine is better if only because I control how much salt I add. However, pick your battles no one will be judging you if you take a couple short-cuts!



  • 1 ½ lbs Ground Turkey

  • ½ Large Medium Onion, Minced

  • 2 tablespoons minced garlic

  • ½ teaspoon oregano

  • ½ teaspoon dried cilantro

  • Taco Skillet Sauce:

    • 2 ½ tablespoons Chili powder with Lime or Chili Powder

    • 1 ½ tablespoon Cumin

    • ½ teaspoon coriander seed

    • ¼ teaspoon Red Pepper flake

    • ½ tablespoon Kosher Salt

    • 3 teaspoons cornstarch

    • 1 ½ teaspoon Brown Sugar

    • 1 teaspoon Apple Cider Vinegar

    • 1 teaspoon Worcestershire Sauce

    • 1 8 oz can Tomato Sauce

    • 1 14.5 oz can of Fire Roasted Tomatoes drained

  • 8-10 Yellow or White Corn Tortillas

  • Canola Oil

  • Optional Taco Garnishes – Lettuce, cheese, tomatoes, chopped cilantro, avocado, sour cream, etc.

Make the Filling

Combine all the ingredients for the taco skillet sauce in a small bowl and set aside. (Note: this can be substituted for store bought – I use 2 packets of the Frontera Beef Taco Skillet Sauce).

In a large non-stick skillet, sauté onions and garlic until onions are softened and garlic is fragrant but not brown. Add ground turkey and cook until almost all browned, roughly 2-3 minutes. Next, add taco skillet sauce and let simmer on low for about 7-10 minutes. Check seasoning – add more salt or pepper to taste.

Prepare the Shells

While the meat is simmering, prepare the tortillas. Line a baking sheet with paper towels and set a medium deep skillet with 1/4-inch of oil over medium heat.

When the oil reaches 350ºF, place a tortilla in the oil and fry for 15 - 20 seconds, or until it’s golden and bubbly. Using tongs, flip and then fold the tortilla in half, cooking 10 - 15 seconds more on each side, or until golden brown. Remove the tortilla from the oil to the paper-towel-lined baking sheet and season with kosher salt immediately. Repeat until you have your desired number of tortillas.

Assemble the Tacos

Set-up a build your own station with all of your favorite taco garnishes – shredded lettuce, cilantro, diced tomato, shredded cheese, sour cream, etc. Let your family build their perfect tacos with whatever they love!


Recipe Tips

  • This was so much fun to make! Disclaimer - if you decide to make the taco shells you may never buy store bought taco shells ever again so proceed with caution! Here are a few tips to help you master your next Taco Tuesday...

  • Use extra lean ground turkey - this will allow you to not have to drain off excess oil before adding your skillet sauce. If you can't find extra lean, just drain the meat using a colander prior to adding the skillet sauce.

  • Leftover ground meat can be frozen for a quick prepared ahead weeknight meal. After fully cooling the cooked meat, transfer it to a freezer-safe bag and press flat to remove the air from the bag as it seals. Label and date. To thaw, defrost the meat in the fridge overnight. Then reheat in the skillet with extra1/4 cup tomato sauce, if needed.

  • Crispy hard taco shells can be stored in an airtight container at room temperature for up to a week if you want to make them ahead. unfortunately, you cannot refrigerate or freeze them - they get soggy.

  • Recipe Substitutions:

    • Ground turkey -- use ground chicken or ground beef

    • Apple Cider Vinegar - Red Wine Vinegar

    • Red Onion - Shallots or Yellow Onion

    • Canola Oil - Vegetable Oil

    • White Corn Tortilla - Yellow Corn Tortilla

    • Red Pepper Flake - Cayenne Pepper

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