Ground Turkey Tacos with Fresh Corn Salsa
Ground Turkey Tacos with Fresh Corn Salsa
Ingredients
For the Ground Turkey Tacos
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 12 corn tortillas, small
For the Fresh Corn Salsa
- 1 1/2 cups corn, frozen
- 1/4 red onion, finely diced
- 1/2 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 2 cups shredded lettuce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Instructions
- 1
Prepare the Fresh Corn Salsa: In a medium bowl, combine the frozen corn (no need to thaw), finely diced red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, and 1/4 teaspoon of salt. Stir everything together well. The corn will thaw as it sits, allowing the flavors to meld while you prepare the tacos.
⏱️ 10 min
- 2
Cook the Turkey: Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Brown the Turkey: Add the ground turkey to the skillet with the onions and garlic. Use a spoon or spatula to break the turkey apart into small pieces. Cook until the turkey is fully browned, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min
- 4
Season and Simmer: Stir in the chili powder, cumin, paprika, dried oregano, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5 to 7 minutes, allowing the flavors to meld and the liquid to reduce slightly, creating a rich sauce.
⏱️ 8 min
- 5
Warm the Tortillas: While the turkey simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or by heating them individually in a dry skillet over medium heat for about 15 to 20 seconds per side until they are pliable and slightly browned. Keep the warmed tortillas in a tortilla warmer or wrapped in a clean kitchen towel to stay warm.
⏱️ 5 min
- 6
Assemble and Serve: To assemble the tacos, spoon a generous amount of the seasoned ground turkey mixture into each warmed tortilla. Top with a spoonful of the fresh corn salsa. Add any desired optional toppings such as shredded lettuce, shredded Monterey Jack cheese, or sour cream. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Turkey Tacos with Fresh Corn Salsa
Ingredients
For the Ground Turkey Tacos
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 12 corn tortillas, small
For the Fresh Corn Salsa
- 1 1/2 cups corn, frozen
- 1/4 red onion, finely diced
- 1/2 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving (Optional Toppings)
- 2 cups shredded lettuce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Instructions
- 1
Prepare the Fresh Corn Salsa: In a medium bowl, combine the frozen corn (no need to thaw), finely diced red onion, minced jalapeño (if using), chopped cilantro, fresh lime juice, and 1/4 teaspoon of salt. Stir everything together well. The corn will thaw as it sits, allowing the flavors to meld while you prepare the tacos.
⏱️ 10 min - 2
Cook the Turkey: Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Brown the Turkey: Add the ground turkey to the skillet with the onions and garlic. Use a spoon or spatula to break the turkey apart into small pieces. Cook until the turkey is fully browned, about 5 to 7 minutes. Drain any excess fat from the skillet.
⏱️ 7 min - 4
Season and Simmer: Stir in the chili powder, cumin, paprika, dried oregano, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5 to 7 minutes, allowing the flavors to meld and the liquid to reduce slightly, creating a rich sauce.
⏱️ 8 min - 5
Warm the Tortillas: While the turkey simmers, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or by heating them individually in a dry skillet over medium heat for about 15 to 20 seconds per side until they are pliable and slightly browned. Keep the warmed tortillas in a tortilla warmer or wrapped in a clean kitchen towel to stay warm.
⏱️ 5 min - 6
Assemble and Serve: To assemble the tacos, spoon a generous amount of the seasoned ground turkey mixture into each warmed tortilla. Top with a spoonful of the fresh corn salsa. Add any desired optional toppings such as shredded lettuce, shredded Monterey Jack cheese, or sour cream. Serve immediately and enjoy!
⏱️ 5 min