Ingredients
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Scale
- 1 teaspoon cooking oil (I used olive oil)
- 2 cups leftover cooked turkey, shredded
- 1 jalapeño, thinly sliced (optional, for extra spice)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 lime, cut into wedges
- Salsa or hot sauce of choice
Instructions
- In a medium skillet, heat the oil over medium heat.
- Add the shredded turkey and jalapeño to the skillet. Season the turkey with cumin and chili powder.
- Stir and cook the turkey and pepper, about 5-7 minutes.
- Transfer the turkey mixture to a clean plate and set aside.
- Warm the tortillas in the same skillet for about 30 seconds on each side.
- Place some turkey on each tortilla after warmed. Add your toppings including the lettuce, onion, cheese, cilantro, and sour cream.
- Squeeze a bit of lime juice on top. Add salsa or hot sauce if you want.
- Serve the tacos with extra lime wedges on the side.
- Enjoy hot!
Notes
- This recipe can be made using shredded cooked chicken or pork as well.
- This recipe is very versatile! Feel free to serve the tacos with whatever toppings you like.
- If you want a lower-carb version of these tacos, feel free to serve them with low-carb tortillas or with cauliflower rice instead of corn tortillas.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 2.9 g
- Sodium: 347.2 mg
- Fat: 16.7 g
- Saturated Fat: 7.3 g
- Carbohydrates: 28.8 g
- Fiber: 4.2 g
- Protein: 42.3 g
- Cholesterol: 140.9 mg