10 Minute Turkey Taco Filling

By Sally Cameron on May 27, 2020

Chicken & Turkey, Gluten-Free, Paleo, the daniel plan

I make this spicy, tasty 10 minute turkey taco filling on a regular basis for lunch or dinner and decided it was time to post it for you. It’s so good and you can even make it ahead and reheat or freeze. Cook 1 pound of ground turkey to fill 8 tacos for 4 servings. We use gluten-free, grain-free cassava tortillas for soft tacos but you can also serve it in lettuce cups or corn tortillas.

10 Minute Turkey Taco Filling | AFoodCentricLife.com

 10 Minute Turkey Taco Filling

Chop up some onion and a few cloves of garlic and cook until soft in a little oil. Add the spices and cook 1 minute more, then add the turkey. Cook until no longer pink, breaking it up with a wooden spatula as it cooks, 7-8 minutes. Towards the end of cooking add ketchup and a tablespoon of water to make sure the spices are not stuck on the bottom of the pan and to keep the meat juicy and moist. That’s it!

10 Minute Turkey Taco Filling | AFoodCentricLife.com

Optional Adds

I originally had chopped tomato and tomatillo in the recipe but simplified it. Optionally you can add a little chopped tomato or chopped tomatillo for more flavor. Sauté with the onion or add at the end then stir just to heat through with the cooked turkey. But you don’t have to; simple is good.

taco seasoning mix | AFoodcentriclife.com

The Spices & Chilies

What makes this taco filling so delicious is the spices. I’ve included my Taco Seasoning Mix recipe below, which makes extra. Bold flavor with just a little heat. And it’s good with shrimp, chicken and other dishes too, not just tacos.

10 Minute Turkey Taco Filling | AFoodCentricLife.com

How To Serve 10 Minute Turkey Taco Filling

Serve 10 minute turkey taco filling in butter lettuce leaves for a no-grain or paleo approach or tortillas of choice. We like the cassava tortillas for soft tacos. For garnishes, top with chopped cilantro, chopped tomatoes, finely sliced cabbage, diced avocado and grated cheese if you enjoy dairy. Lime wedges are nice too.

Make it Ahead

Make this ahead on a Sunday to use during the week. 10 minute turkey taco filling will hold for up to 4 days refrigerated and it freezes great.

Nutrition Facts
10 Minute Turkey Taco Filling
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 84mg28%
Sodium 215mg9%
Potassium 309mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 22g44%
Vitamin A 160IU3%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

10 Minute Turkey Taco Filling

This fast and tasty turkey taco filling makes a quick lunch or dinner. Extra freezes great. Serve in butter lettuce leaves or tortillas of your choice. We like cassava tortillas for soft tacos. Garnish your tacos with chopped cilantro, thinly slliced cabbage, gratedcheese, avocado and a squeeze of lime. Note - the taco seasoning mix makes extra.
Course Main Course
Cuisine Mexican
Keyword taco, Turkey
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 (8 tacos)
Calories 226kcal

Ingredients

Taco Seasoning Mix

  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon granulated garic sub garlic powder
  • 1/4 teaspoon chipotle chile powder optional, or sub cayenne
  • 1/4 teaspoon ground black pepper

Turkey Taco Filling

  • 1/2 onion chopped
  • 1 tablespoon olive or avocado oil
  • 2 garlic cloves finely chopped
  • 1 1/2 tablespoons taco seasoning mix
  • 1 pound ground turkey 93% lean
  • 1/4 cup ketchup
  • 1 tablespoon water if needed

Instructions

  • Heat a large saute or frying pan over medium heat. Add oil, then add the onion, cooking onion until softened, about 1 minute. Add garlic and cook another 1 minute. Add 1 1/2 tablespoons of the seasoning mix and stir so it is coated in the oil and onion and cook 1 minute.
  • Add the turkey to the pan. Cook meat, breaking it up with a wooden spoon and stirring until it is no longer pink, about 7 minutes. Stir in the the ketchup. If it's dry add a tablespoon of water. Stir to heat through, then serve. Makes 8 tacos.

Notes

To make tacos, heat tortillas and fill with approximately 1/4-1/3 of a cup per taco filling. Garnish as desired.
The original recipe had chopped tomatoes and tomatillos but I've simplified it and deleted them. If you have a few extra minutes and want to add them you can,  1 seeded and chopped tomato and 1-2 chopped tomatillos.

Nutrition

Calories: 226kcal | Carbohydrates: 6g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 215mg | Potassium: 309mg | Fiber: 1g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Updated 5/27/2020
2 Comments
  1. Madonna - July 5th, 2016

    Great idea. I think I will mix up your spices in a small jar and have them ready. I think I may even be able to cut the time. 🙂 Love the use of butter lettuce. We used to go to the Chinese Restaurant in Fashion Island, but since I can no longer tolerate soy this sounds so good.

  2. Sally Cameron - July 5th, 2016

    Thanks Madonna. Good idea on the spices. Have you tried the Urfa chilies yet? On another subject, have you tried liquid aminos yet instead of soy sauce? Not quite the same but an option.

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