Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add finely diced white onion and cook for 3-4 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground turkey, breaking it apart with a spoon. Cook until browned and no pink remains, about 7-8 minutes. Drain excess fat.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Turn off heat and stir in lime juice and chopped cilantro. Let residual heat wilt the cilantro slightly.
- Prepare lime crema by whisking together sour cream or Greek yogurt, lime juice, cilantro, and a pinch of salt in a small bowl.
- Warm tortillas by wrapping in damp paper towel and microwaving for 30 seconds, or charring over a gas flame.
- Assemble tacos by spooning turkey filling into tortillas. Top with lime crema, extra cilantro, and desired toppings.
Notes
Leftover turkey filling can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or fresh lime juice to prevent drying out.
