Turkey & Pico de Gallo Tacos
with cumin and coriander carrots

Name: Turkey & Pico de Gallo Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 1/4 lbs Lean ground turkey; 1 tsp Salt; 2 tsp Cumin; 1 tsp Garlic powder; 1 tsp Coriander; 1 tsp Paprika; 4 cloves Garlic, minced; 6 Roma tomatoes, chopped; 1 bulb Shallots, diced; 1 to 2 Jalapenos (opt), diced; 1/2 bunch Cilantro, chopped; 1 Limes, juice of; 1 1/2 Tbsp Cooking oil; 1 cup Crushed tomatoes; 8 Tortillas; 1/4 bunch Cilantro, chopped; 1 lb Baby carrots ((Or just chop / peel 1 lb. of carrots)); 1/2 tsp Cumin; 1/2 tsp Coriander; 2 tsp Honey; 1 1/2 Tbsp Red wine or sherry vinegar; 2 Tbsp Olive oil

Active: 25 min Total: 35 min

Original

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.

Dependency

Taco Salad

Proteins

Ground meat

Cuisines

American - TexMex

Ingredients

Metric

Servings:

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

Prep

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)
Garlic / Tomatoes / Shallots / Jalapenos (if using) / Cilantro (for pico de gallo and carrots) - Prep as directed. (Can be done up to 1 day ahead)
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)

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Make

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.
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.
Whisk together cumin and coriander (for carrots) with honey, vinegar, cilantro, and olive oil. Toss with warmed carrots.
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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