85% would make this again

Mexican Ground Turkey Tacos

Q: How do I stop ground turkey from being dry?

Cook over medium-high to brown the meat, add a little oil if your turkey is very lean, and finish with a small splash of tomato paste plus stock or undrained tomatoes to keep the mixture saucy, that prevents it from drying out while still giving good texture. Browning first and not over-stirring helps build flavour, and finishing with lime and fresh coriander brightens and balances the dish.

Q: What spices make turkey tacos taste best?

A simple mix of chili powder, ground cumin, smoked paprika, garlic and onion powders, salt, and a pinch of cayenne or chipotle gives big taco flavour; toast or “bloom” those spices briefly in the hot pan or oil for a deeper taste. Many cooks prefer homemade blends so you can tweak heat and smokiness for your family.

Q: Which lean level of turkey should I buy?

Most cooks recommend 93% lean as a good weeknight sweet spot because it keeps the filling juicy without adding too much fat; extra-lean packages (97–99%) can work if you add a tablespoon of oil or a bit more broth/tomato to preserve moisture. Recipes and cooks often warn that ultra-lean turkey is more prone to a dry, bland result if you don’t compensate.

Q: Can I use plain flour tortillas and still get the right texture?

Absolutely, warming flour tortillas in a dry pan or wrapped in a towel keeps them soft and pliable and makes the assembled taco pleasant to eat; flour tortillas pair especially well with juicy, saucy turkey because they stay tender and won’t crumble. Reheating just before serving and keeping them covered keeps them flexible.

Q: How can I add more depth or “meaty” flavour without using beef?

Small amounts of tomato paste, a splash of stock, Worcestershire or a teaspoon of concentrated bouillon add umami and round out turkey’s flavour; smoked spices or a bit of chipotle give a pleasant smoky note without masking the turkey. Users and recipe authors commonly use these to give turkey that satisfying savoury quality.

Q: What’s the best way to store and reheat leftover taco meat?

Cool the meat quickly, store in an airtight container in the fridge for up to 3 days or freeze for 2–3 months; reheat gently in a skillet with a splash of water or stock so it loosens and doesn’t dry out, or microwave covered with a damp paper towel for even reheating. Many home cooks also recommend reheating just enough for immediate use rather than reheating multiple times.

Q: What’s a good salsa dipping sauce to serve with these tacos?

A quick roasted tomato salsa is perfect alongside these tacos. Roast 3 medium tomatoes, half a white onion, and 2 garlic cloves under the grill or on a dry pan until charred. Blend with 1 fresh jalapeño or serrano, a handful of coriander, the juice of 1 lime, and salt to taste. The charred vegetables give a smoky depth, the lime keeps it bright, and the coriander ties it all together making it a fresh, flavourful dip for spooning over or serving on the side.

Vish G

September 11, 2025

Mexican Ground Turkey Tacos are a fresh and flavourful way to bring taco night to the table. Tender turkey is cooked with warm spices, a splash of lime and fresh coriander, then tucked into soft tortillas. It’s high in protein, super yummy and ready in minutes.

PREP TIME

15 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

700 g ground turkey 93% lean (1.5 lb)
1 tablespoon neutral oil such as vegetable or rapeseed (15 ml)
1 medium yellow onion, finely chopped about 150 g (1 cup)
2 garlic cloves, minced
1 tablespoon tomato paste (15 g)
60 ml chicken or vegetable stock (1/4 cup)
1 tablespoon chilli powder (15 ml)
2 teaspoons ground cumin (10 ml)
2 teaspoons smoked paprika (10 ml)
2 teaspoons smoked paprika (10 ml)
1 teaspoon onion powder (5 ml)
1 to 1 1/2 teaspoons fine salt to taste (5 to 7.5 ml)
1/4 teaspoon cayenne or chipotle powder optional for heat (1.25 ml)
Juice of 1 lime plus extra limes for serving (about 1 tablespoon or 15 ml)
30 g fresh coriander chopped for serving (about 1/2 cup loosely packed)
8 plain flour tortillas (8 small or medium tortillas)
Optional toppings for each taco: sliced avocado, crumbled cheese, chopped raw red onion, plain yogurt or crema

Instructions

Gather everything and measure the spices so they are ready to go. This makes the cooking fast and foolproof.
Heat a large frying pan over medium high heat and add the oil. When the oil shimmers add the chopped onion and cook 2 to 3 minutes until it is soft and starting to colour.
Add the minced garlic and cook 30 seconds until fragrant.
Add the ground turkey in a single layer. Let it sit undisturbed for 1 to 2 minutes so it can brown, then break it up with a wooden spoon and continue to cook until the meat is mostly browned and there are small darker bits on the pan, about 3 to 4 minutes total. Browning gives much of the flavour so do not stir constantly.
Push the turkey to one side of the pan or make a small well. Sprinkle in the chilli powder, cumin, smoked paprika, garlic powder, onion powder, salt and cayenne if using. Stir everything together so the spices coat the meat and cook for 30 to 60 seconds to bloom the spices and deepen their flavour.
Stir in the tomato paste and let it cook with the meat for 30 seconds. Pour in the stock and use the spoon to scrape any browned bits off the bottom of the pan. That fond is flavour. Bring to a gentle simmer and let the mixture reduce for 2 to 3 minutes until it looks saucy but not watery. If it looks dry add one or two tablespoons of stock or water.
Taste and adjust seasoning. Add a squeeze of the juice from one lime and another small pinch of salt if it needs it. Turn off the heat and stir in half of the chopped coriander. Let the filling sit for 1 minute so the flavours marry.
Warm the flour tortillas just before serving. Heat a dry frying pan over medium and warm each tortilla 20 to 30 seconds per side until pliable and slightly puffed. Keep them stacked wrapped in a clean tea towel so they stay warm and soft. Alternatively microwave stacked tortillas wrapped in a damp paper towel for 20 to 30 seconds.
To assemble place about 85 g of the turkey mixture into each warmed tortilla. Top with a little sliced avocado or a spoon of plain yogurt or crema, a sprinkle of raw chopped red onion if you like, and a good handful of fresh coriander.
Serve immediately with wedges of lime for everyone to squeeze over their tacos.