These tacos are the best ground turkey tacos around. They come together in a flash and then are slow cooked to perfection, and the recipe comes from one of my new favorite cookbooks – Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.
In my cookbook collection, I have this one cookbook that I always turn to when I’m needing some inspiration for healthy mealtime. That cookbook is of course The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka. There’s no other way to put this, except that it is the first healthy/diet cookbook I ever purchased where the low-calorie recipes came out tasting delicious! Not just like “oh, that’s ok, but I know it’s a ‘healthy’ recipe” more like “omg this is so good, I cannot believe this is healthy!”
I then started following Gina’s blog, Skinnytaste.com. I made her recipes, and they always turned out great.
Then in April I had the pleasure of meeting Gina face to face at a retreat. The thing you have to realize about Gina is that she is wildly successful. She’s big time. Her blog is incredible and her first cookbook is a New York Times best seller!! When I met her in person, I was blown away. She radiates kindness. She is the nicest, most down to earth, most deserving of every success in the world person. She is amazing.
When my cookbook came out over the summer, she was one of the first ones to share a recipe (she posted five-ingredient chocolate cheesecake cups), again, I was blown away by her.
And now her new cookbook Skinnytaste Fast and Slow is out, and I have to tell you, yet again I am blow away, I am truly impressed.
Every page is packed full of useful information, and the recipes are nothing short of amazing. There are 140 of them, and I cannot wait to make them all (no joke). I’ve already made several, each declared a favorite in our household, each has been requested for repeat by my husband. I’ve made the slow cooker banh mi rice bowls (so good) and the slow cooker chicken burrito bowls (again, so good) and Madison’s favorite beef tacos (yet again amazing).
Today I’m going to share with you my take on Madison’s favorite beef tacos by making them with turkey, and instead of making them in a slow cooker (mine is in storage because we are in the process of trying to sell our house) I made them by slowly roasting them in the oven. These tacos – as with the other recipes, were perfect for meal prepping/planning.
When I made these turkey tacos, they were seriously the best ground turkey tacos I have ever had. I know you’re going to love them, just as I know you’re going to LOVE Gina’s new cookbook Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes which is available via Amazon, Target, Barnes & Noble and Indiebound.
Other recipes you might enjoy:
- Quick and Easy Chicken Tacos with Pineapple Salsa
- 5 Ingredient Slow Cooker Pork Carnitas Tacos
- Korean Beef BBQ Tacos with Quick Pickled Cucumbers
The Best Ground Turkey Tacos
- 2 pounds lean ground turkey
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon cumin
- 2 teaspoon kosher salt
- 2 teaspoon chili powder
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 small onion minced
- 2 cloves crushed garlic
- 1/4 cup minced red bell pepper
- 1/2 cup water
- 1 cup tomato sauce
- 1 bay leaf
- 16 corn taco shells
- 2 plum tomatoes diced
- 1/4 red onion finely diced
- 1/4 cup fresh cilantro
- 1 lime wedge juice
- 1/4 teaspoon kosher salt
- 2 cups lettuce of choice chopped
- 1 cup shredded cheddar
- In a large nonstick skillet, cook the turkey in the olive oil over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to either a slow cooker or baking dish, along with 1/2 cup water and tomato sauce.
- Slow cooker method: Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
- Oven method: Cover baking dish with aluminum foil and cook at 250 degrees for 2 hours.
- Make the pico by combining the tomato, onion, fresh cilantro, lime juice and salt in a bowl, stir.
- Heat the taco shells according to the directions, then assemble placing 1/4 cup turkey in each shell, topped with lettuce, 1 tablespoon cheese and pico.