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Crispy Turkey Tacos

Course dinner, lunch, Main Course
Cuisine Mexican
Servings 8 Tacos
Calories 302 kcal

Equipment

  • Air Fryer, optional

Ingredients
  

Pico De Gallo (This will make a big batch)

  • 5 Roma Tomatoes diced
  • 1/2 Red onion diced
  • 1/2-1 Jalapeno seeded, and diced
  • 1/2 Cilantro Bunch washed and finely chopped
  • 4 Garlic Cloves diced
  • 1 Lime Juiced
  • Salt to taste
  • Pepper to taste

Turkey Tacos

  • 1 Lb Lean Groud Turkey
  • 1 Packet of Siete Taco Seasoning
  • 1/3 Cup Beef Broth
  • 1/2 Cup Siete Blanco Cashew Queso divided
  • 8 Tortillas I used the taco size mission carb balane brand. You can use any kind you like.
  • Avocado Oil Spray
  • 1 Cup Shredded Romaine Lettuce for serving
  • 1/2 Cup Pico De Gallo for serving

Instructions
 

Make your Pico De Gallo (or buy store bought)

  • Combine all pico ingredients and set aside.

Taco Mixture

  • In a large saute pan over medium-high heat, add your ground turkey. Using a wooden spoon, break the meat apart and cook until no longer pink.
  • Add your Siete Taco Seasoning packet (or seasonings of your choice), and your beef broth. Mix well until meat and seasoning is well combined. After 3 minuets or so, remove from heat.

Taco Assembly

  • Take your tortilas and spread one tablespoon of cashew queso evenly over the tortilla.
  • Scoop about two tablespoons of your meat mixture and put it on half of the tortilla, then fold tortilla closed. The cashew queso will help keeping your taco closed.
  • Repeat steps for all tortillas.
  • Using your oil spray, evenly spray a light layer of oil on both sides of the tortillas.

Air Fryer Method

  • Depending on the size of your air fryer, you will likely only be able to "fry" two or so at a time. Don't over crowd the basket.
  • Set air fryer to 400 degrees, and fry for 8 minuets, turning tacos half way.
  • Top tacos with romaine and pico de gallo

Oven Baked Method

  • Similar to the air fryer method, you will pre heat your oven to 400 degrees
  • Line a baking sheet with parchment paper or use a wire rack. Lay your tacos over top of it.
  • Bake for 8 minuets, flipping half way or until you get your desired crispness.
  • Top tacos with romaine and pico de gallo.

Notes

*The Pico De Gallo will make a larger batch which is great for your weekly meal prep and tastes better after a day or two once combined/marinated.  So I suggest making this ahead of time and storing in the refrigerator.  Feel free to buy store bought if you want to keep things even simpler. 
* When It is just my husband and I eating these tacos, I typically make the whole recipe, however I will only bake 4 tacos and save the leftover taco meat for a few lunches throughout the week.  Whether I use it in a breakfast bowl, taco salad, or more tacos.  
*Feel free to substitute the tortillas for what works with your dietary restrictions whether you are GF or Paleo.
*If you are doing a Whole 30 - Lettuce wrap it or combine all of these ingredients with some romaine and make a Taco Bowl.
Keyword 2bmindset, 2Bmindsetlunch