I was first introduced to TURKEY TACOS fifteen years ago by the great Rachael Ray and her 30 minute meals. All these years later, though I don’t refer to her recipe anymore, there are a few basics that are with me forever. #1 – no need to EVER buy taco seasoning – just keep chili powder, cumin, and allspice on hand and you’ve got your own anytime, anywhere. #2 – not sure if this is from her, but, want to feel like a boss? To warm a soft tortilla, just place it directly on the stove top over a very low flame, watching it like a hawk and turn it continuously. So, like I said, use the link above for the real deal (and measurements, if desired!) – or find below my sinfully simple riff:
2 packages ground turkey
Sea Salt grinder
2 garlic cloves
chili powder (handful)
cumin (little less)
allspice (even less)
Stand and Stuff Taco Shells
Toppings as desired:
Mild Green Salsa
Brown the ground turkey in a pan (my Le Creuset lives on my stove and nothing quite beats the taste)
Add the whole, peeled cloves to remove before serving
Sprinkle sea salt, lots of chili powder, a little less cumin, and then a little less allspice (I eyeball it and keep adding the spices – it’s never been anything but delish)
Fill the Stand and Stuff shells with ground turkey and load up on whatever toppings you like. I LOVE the green salsa and a little cheddar.
In a pinch? Serve with Goya Rice and Red Beans from the PANTRY, and some bag butter lettuce salad.
YUM. Enjoy! xo