Ground Turkey Tacos with Cilantro-Lime Corn
Toddler tip: Build her a soft taco or quesadilla with cheese and a little turkey — mild seasoning, no lime if she'd rather skip it.
Low-carb fork: Use butter lettuce cups instead of tortillas, or serve the turkey over greens as a taco bowl.
Ingredients
Turkey Filling
- 1.25 lbground turkey (93% lean)
- 1 tbspchili powder (mild)
- 1 tspground cumin
- 1 tspsmoked paprika
- ½ tspgarlic powder
- ½ tspdried oregano
Tacos & Toppings
- 8flour tortillas
- 1½ cupsshredded colby jack cheese
- 2 cupsshredded romaine or iceberg lettuce
- 1 cupcherry tomatoes, halved
- 1avocado, sliced
- ½ cupsour cream
- 1lime, cut into wedges
Cilantro-Lime Corn
- 1 bag (12-16 oz)frozen corn
- 1 tbspbutter
- ½lime, juiced
- 2 tbspfresh cilantro, chopped
- to tastesalt
Instructions
1Brown the ground turkey in a skillet over medium-high, breaking it up, until cooked through, 6-8 min. Season with a good pinch of salt as it browns, then drain off excess liquid.
2Push the turkey to one side, add the chili powder, cumin, paprika, garlic powder, and oregano to the bare pan and let them bloom in the fat 30 seconds, then stir into the turkey with a splash of water. Simmer 2-3 min. Off the heat, squeeze in a little lime juice and taste for salt before building.
3While the turkey simmers, make the corn: melt the butter in a skillet over medium-high and cook the corn until it picks up a little char, 4-5 min (or microwave 4-5 min for the fast route). Off the heat, stir in the lime juice, cilantro, and a pinch of salt.
4Warm the tortillas (30 sec in a dry skillet or wrapped in a damp towel in the microwave).
5Build the tacos with turkey, cheese, lettuce, tomatoes, avocado, and sour cream, with lime wedges to squeeze over. Serve the cilantro-lime corn on the side.