Turkey picadillo tacos

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
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.


olive oil

1 tsp

uncooked 93% lean ground turkey

1 pound(s)

table salt

¼ tsp

uncooked onion(s)

1 small, chopped

uncooked celery

1 rib(s), medium, halved lengthwise and sliced

garlic clove(s)

1 large clove(s), finely chopped

ground cumin

2 tsp

ground cinnamon

½ tsp

black pepper

¼ tsp

salsa sauce

1 cup(s)


¼ cup(s), coarsely chopped

pimiento stuffed olives

2 oz, (1/4 cup) sliced

corn tortilla(s)

8 small, (6-inch), warmed

iceberg lettuce

2 cup(s), thinly sliced

plain lowfat Greek yogurt



1 cup(s)

fresh lime(s)

½ item(s)


  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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