Baked Crispy Ground Turkey Tacos with Quick Slaw

Crispy tacos stuffed with ground turkey and slaw.

Baked Crispy Ground Turkey Tacos with Quick Slaw

Crispy Ground Turkey Tacos with Quick Slaw are perfect for busy weeknights. Easy to prep, fast to make, and a wonderfully appetizing twist on the classic taco.

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Main Course

Mexican

2 tacos per servings

394 kcal

Equipment

Ingredients

For the tacos:

1 teaspoon avocado oil, (or olive or vegetable oil) plus a little extra for brushing on tortillas
1 pound 94% lean ground turkey
2½ tablespoon Homemade Low Sodium Taco Seasoning, or store-bought (see note 1)
4 ounce diced green chiles, (1 small can)
¼ cup water, or low-sodium chicken broth (this will change the nutrition facts)
10 white corn tortillas
4 ounce monterey jack cheese, shredded off the block

For the crema:

6 tablespoon light sour cream
1 tablespoon lime juice, (see note 2)
1½ teaspoon Homemade Low Sodium Taco Seasoning, or store-bought

For the Slaw:

3 cups cole slaw mix
1 tablespoon lime juice
2 tablespoon apple cider vinegar
2 tablespoon fresh cilantro, chopped
2 tablespoon green onions, sliced
kosher salt + fresh cracked black pepper

Instructions

Preheat your oven to 425°F.
Heat 1 tsp of oil in a large skillet over medium-high heat. Add the ground turkey to brown. Break it up with a spoon as it cooks. When there is just a little pink is left, turn the heat down to medium-low. Add the taco seasoning, diced green chiles, and 1/4 cup of water. Simmer, uncovered, for about 5 minutes, until most of the water has evaporate, but the meat still looks moist.
Meanwhile, whisk together the crema ingredients in a small bowl and refrigerate until it's time to serve.
Brush one side of the corn tortillas with a light coating of oil and place them oiled-side down on a parchment lined sheet pan. Pop them in the oven for 2 minutes to soften. Take them out and distribute the cheese across the tortillas, then top with taco meat. Fold the tortillas in half and return them to the oven for another 15 minutes. (Feel free to flip them over halfway through for even crisping.)
While the tacos bake, combine the slaw ingredients in a medium bowl, seasoning with salt + pepper to taste.
Stuff each taco with slaw and drizzle with crema.

Notes

If using store-bought taco seasoning packets, you will need (1) 1-oz. envelope.
You'll need (1) juicy lime to get the 2 tbsp of lime juice needed for the entire recipe. Add another lime if you want to serve lime wedges on the side.
Storing + reheating: only add slaw to the tacos you intend to enjoy right away. To save leftovers, place tacos, slaw + crema in separate airtight containers and store in the fridge for up to 2 days. Reheat tacos in a 350°F oven or toaster oven until warmed through and crispy again.
Please reference the full blog post for ingredient substitutions.

Nutrition

oven, stove top

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