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Turkey & Pico de Gallo Tacos
with cumin and coriander carrots

Active: 25 minTotal: 35 min

These turkey tacos are simply flavored with some spices but topped with fresh homemade pico de gallo (tomato salsa), they feel like a restaurant treat. Plus, there will be enough turkey leftover for Thursday's salad! Our paleo version features them topped over portobellos and our veggie version roasts up tofu and tosses them hot out of the oven in the same spice mix.


Turkey Tacos with Pico de Gallo:
  • Lean ground turkey - 2 1/4 lbs
  • Salt - 1 tsp
  • Cumin - 2 tsp
  • Garlic powder - 1 tsp
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Garlic - 4 cloves, minced
  • Roma tomatoes - 6, chopped
  • Shallots - 1 bulb, diced
  • Jalapenos (opt) - 1 to 2, diced
  • Cilantro - 1/2 bunch, chopped
  • Limes - 1, juice of
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 cup
  • Tortillas - 8
Cumin and Coriander Carrots:
  • Cilantro - 1/4 bunch, chopped
  • Baby carrots - 1 lb ((Or just chop / peel 1 lb. of carrots))
  • Cumin - 1/2 tsp
  • Coriander - 1/2 tsp
  • Honey - 2 tsp
  • Red wine or sherry vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Ground turkey - This makes enough for Thursday’s dinner. Season ground turkey with salt, cumin, garlic powder, coriander, and paprika. (Can be done up to 1 day ahead)
  2. Garlic / Tomatoes / Shallots / Jalapenos (if using) / Cilantro (for pico de gallo and carrots) - Prep as directed. (Can be done up to 1 day ahead)
  3. Pico de gallo - Mix tomatoes, shallots, jalapenos, and cilantro together in a bowl. Squeeze in lime juice. Cover and let sit in the fridge until ready for serving. (Can be done up to 1 day ahead)


  1. Place carrots into a microwave-safe container. Cover with a wet paper towel and microwave for 3 to 4 ½ minutes until tender but still crunchy.
  2. Heat a skillet over medium-high heat. Add in cooking oil and then garlic. Once you can smell the garlic, add in ground turkey, breaking up meat with a wooden spoon. Saute until broken into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and cook for another 3 to 5 minutes until meat gets cooked through.
  3. Whisk together cumin and coriander (for carrots) with honey, vinegar, cilantro, and olive oil. Toss with warmed carrots.
  4. Warm tortillas according to package instructions. Top tacos with pico de gallo and enjoy with carrots. Remember to save ½ the turkey for Thursday’s dinner.

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This meal has 55 reviews

Used lettuce for cups instead of mushrooms. Meat was pretty bland--would double the seasoning next time and drain off more of the tomato juice. Pico de gallo definitely needs jalapeno and cilantro!

By: Sidney
Posted: Jun 24, 2016
Diet: Paleo

Added avocado. Yum!

By: Danielle
Posted: Apr 16, 2015
Diet: Original

This was pretty good, though I confess it needed some extra spice.. and maybe some cheese. We preferred it on flour tortillas.

By: Victoria
Posted: Mar 31, 2015
Diet: Original

Very pretty to look at, but surprisingly little flavor.

By: Judy
Posted: Feb 25, 2015
Diet: Original

A little simple but so easy and good for weeknights.

By: Leigh Anne
Posted: Feb 24, 2015
Diet: Gluten-free

Loved how easy it was but I think I prefer without the crushed tomatoes. Was an easy and tasty weeknight meal though. No complaints!

By: Nescett
Posted: Feb 07, 2015
Diet: Original