Turkey picadillo tacos
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Make these Latin American-inspired tacos for Taco Tuesday! They've got both a little sweet and a little heat, and are garnished with crunchy, cooling toppings. The use of corn tortillas makes these tacos gluten-free but you can swap in flour tortillas if you prefer. Or lose the tortillas altogether and spoon the filling into Romaine or Bibb lettuce leaves. Serve with fresh vegetable sticks and salsa for an easy 2-ingredient side dish.
Ingredients
Olive oil
1 tsp
Uncooked 93% lean ground turkey
1 pound(s)
Table salt
¼ tsp
Uncooked onion
1 small, chopped
Celery
1 rib(s), medium, halved lengthwise and sliced
Garlic
1 large clove(s), finely chopped
Ground cumin
2 tsp
Ground cinnamon
½ tsp
Black pepper
¼ tsp
Salsa sauce
1 cup(s)
Raisins
¼ cup(s), coarsely chopped
Pimiento stuffed olives
2 oz, (1/4 cup) sliced
Corn tortilla
8 tortilla(s), small, (6-inch), warmed
Iceberg lettuce
2 cup(s), chopped, thinly sliced
Plain low fat Greek yogurt
⅓ cup(s)
Cilantro
1 cup(s)
Lime
½ item(s)
Instructions
1
Heat oil in large skillet and set over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, about 3 minutes.
2
Add onion and celery. Cook, covered, stirring occasionally, until vegetables are golden and tender, about 4 minutes. Add garlic, cumin, cinnamon, and pepper and cook, stirring constantly, until fragrant, 30 seconds.
3
Stir in salsa, raisins, and olives and cook, stirring occasionally, until heated through, about 3 minutes.
4
Fill each tortilla with scant ⅓ cup turkey mixture and ¼ cup lettuce. Top evenly with yogurt and cilantro sprigs. Serve with lime wedges.
5
Serving size: 1 taco
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