Uncooked extra lean ground turkey breast
¾ pound(s), boneless, skinless
Unpacked brown sugar
Store-bought taco shell(s)
8 medium, or 6-inch corn tortillas
- In a cup, stir together the chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne. Set aside.
- In a large nonstick skillet over medium heat, cook the turkey, breaking it up with wooden spoon, until no longer pink, 3–5 minutes. Add the spice mixture and the water, stirring until mixed well. Reduce the heat to low and simmer, stirring occasionally, until most of the liquid is evaporated, 10–15 minutes. Stir in the vinegar and brown sugar; simmer for 3 minutes longer.
- To assemble the tacos, spoon 1/4 cup of the turkey mixture into each taco shell. Top each with 2 tablespoons pickled onion, ¼ cup pico de gallo, and other toppings of your choice.
- Per serving: 2 tacos (without extra toppings).