Taco night = my favorite night of the week. I always loved when we had taco night as a kid, although my sister refused to eat ground meat. So, our options were always pretty simple. Sometimes we would have shredded chicken instead of beef so that she would eat something, but there would always be lettuce, cheese and salsa. Did I mention that she would eat tacos filled with only lettuce and cheese? Weirdo : )
Over the last few months, taco night has definitely made a comeback in our house – especially as it’s one of my husband’s favorite meals as well. I absolutely love these pork tacos, but since mango is not in season I’ve had to look for other options. I have played around with different recipes, and this is the one we keep coming back to. In fact, I believe we’ve had these every single week for four weeks… and counting. I love that these are more on the healthy side and we load them up with lots of different toppings. I usually pair these with a tray of roasted veggies – so this is definitely a meal that we can feel good about eating.
Do you see that taco stand in the picture? That was a gift for my husband for Christmas (that I stole to take these photos). Whenever we have tacos he complains constantly about how his tacos fall over, or open up too easily if we are using flour ones. Every. Single. Time. For the entire meal. Problem solved. We can now talk about something other than the fact that his tacos fell over when we have these. Total win!
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 cloves garlic, minced
- 1 ¼ pounds ground turkey*
- ½ cup tomato sauce
- ½ cup low-sodium chicken broth
- 2 teaspoons cider vinegar
- 1 teaspoon light brown sugar
- salt and pepper, to taste
- ½ cup cilantro, chopped
- 8 to 10 whole grain taco shells
- shredded lettuce
- diced tomatoes
- diced avocado
- freshly grated cheddar cheese
- plain greek yogurt
- Heat the olive oil in a large skillet over medium high heat until shimmering. Add the onion and cook for about 5 minutes, until softened. Add in the chili powder, cumin, oregano and garlic and cook for 30 seconds, until fragrant.
- Add the turkey to the skillet and cook for 3 to 5 minutes, using a wooden spoon to break the meat into smaller pieces as it cooks. The turkey should be cooked through but still slightly pink.
- Add in the tomato sauce, broth, vinegar and brown sugar. Mix to combine. Bring to a simmer and cook for about 4 minutes, until the mixture has thickened. Turn off the heat and season with salt and pepper to taste. Stir in the chopped cilantro.
- Spoon the filling into the taco shells and then top with veggies, cheese and yogurt as desired.
*Do not substitute ground turkey breast (labeled 99% fat-free) - the filling will be very dry if you do.