Fantastic Turkey Tacos Recipes

Steps:

• Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

Steps:

• Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast-iron pan over high heat until smoking. Sear the turkey slices about 1 minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board.
• To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot.

Steps:

• Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
• Meanwhile, heat a large nonstick skillet over med-high heat.
• Add in the olive oil; then add in the turkey and break up with a wooden spoon.
• Season the meat with salt, pepper, and poultry seasoning.
• Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
• Cook 5 minutes, then stir in the beer and deglaze the pan.
• Stir in the tomato sauce and simmer on low heat for 5 minutes.
• Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
• Top with the lettuce, tomatoes, olives, and salsa verde; serve.

Steps:

• For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving., In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere., Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.

Steps:

• Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
• Add the ground turkey and break apart with a spatula.
• Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
• Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
• Assemble tacos with your favorite toppings.
• Enjoy!

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.