Turkey-Taco Night
Photo: Christopher Testani

Serves 4

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • 1 Tbsp. tomato paste
  • 1 pound ground turkey, dark meat or a combination of dark and white
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • Salt and pepper
  • 1/4 cup water
  • 1 Tbsp. apple cider vinegar
  • 8 taco shells
Toppings of your choice:
  • Shredded sharp cheddar cheese
  • Shredded iceberg lettuce
  • Chopped tomato
  • Sliced avocado
  • Hot sauce
  • Sour cream
  • Lime wedges

Directions


In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the tomato paste and stir for about 30 seconds. Raise the heat to medium-high and add the turkey, oregano, cumin, chili powder and cayenne pepper. Season with salt and pepper and cook, stirring often and breaking up the meat, until the turkey is browned and cooked through, 6 to 8 minutes.

Add the water and briskly simmer, scraping up any caramelized bits from the bottom of the pan, until almost evaporated, about 1 minute. Add the vinegar and cook for another minute, then check the seasonings. Transfer the filling to a medium bowl and serve with the taco shells and toppings.

From Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (Rodale) by Kathy Brennan and Caroline Campion.

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