Description
This Turkey Taco Skillet recipe is a flavorful and easy-to-make dish perfect for weeknight dinners. Featuring lean ground turkey cooked with aromatic spices and fresh veggies, it’s topped with melted cheddar cheese, crisp lettuce, tangy pickled onions, and vibrant quick pico and guacamole. Served with tortilla chips, this skillet meal brings the best of taco night to one pan, balancing healthy ingredients with bold southwestern flavors.
Ingredients
Scale
For the Skillet:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 pound ground turkey (94% lean)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 1 tablespoon all-purpose flour
- ⅔ cup chicken stock
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- Pickled onions, for serving
- Cotija cheese, for sprinkling
- Lime wedges, for spritzing
- Tortilla chips, for serving
For the Quick Pico:
- 1 pint cherry tomatoes, quartered
- ½ sweet onion, diced
- ¼ cup cilantro, chopped
- ½ lime, juiced
- Pinch of salt and pepper
For the Quick Guacamole:
- 1 avocado
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- Pinch salt and pepper
Instructions
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-low heat. Add the diced bell pepper, sweet onion, and minced garlic along with a pinch of salt. Cook while stirring often until the vegetables soften, about 5 minutes.
- Cook Turkey and Add Spices: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Season with ground cumin, smoked paprika, chili powder, garlic powder, salt, and freshly cracked pepper. Stir well to combine and continue to break the meat into small crumbles. Cook until the turkey is browned thoroughly.
- Thicken the Mixture: Sprinkle a tablespoon of all-purpose flour over the turkey mixture and stir continuously. Pour in ⅔ cup chicken stock and cook for a few minutes, stirring occasionally, until the mixture thickens to a slightly saucy consistency.
- Add Cheese and Toppings: Sprinkle shredded cheddar cheese evenly over the turkey mixture. Allow the cheese to melt by letting it sit a few minutes or covering the skillet to melt faster. Then, top with shredded lettuce and pickled onions. Add spoonfuls of quick pico and guacamole on top, followed by a sprinkle of cotija cheese if desired. Serve with lime wedges and tortilla chips on the side.
- Prepare Quick Pico: In a bowl, combine quartered cherry tomatoes, diced onion, chopped cilantro, and lime juice. Season with a pinch of salt and pepper. Mix well and refrigerate if preparing ahead; flavors improve as it sits.
- Prepare Quick Guacamole: In a separate bowl, mash the avocado and stir in chopped cilantro, lime juice, salt, and pepper. Taste and adjust seasoning with additional lime juice, salt, or pepper as needed.
Notes
- Use 94% lean ground turkey for a healthier but still juicy texture.
- Flour helps thicken the turkey mixture while chicken stock adds moisture and flavor.
- Make the quick pico and guacamole ahead of time to let flavors meld and save preparation time.
- Pickled onions add a nice tangy contrast but can be omitted if unavailable.
- This recipe is easily customizable with different toppings like sour cream or extra jalapeños for heat.
- Serve with warm tortilla chips for a complete taco skillet experience.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
