This taco recipe is straightforward and perfect to add to your weekly menu as it is a relatively fast meal. I like to use soft-shell tacos and fry them in olive oil to crisp the shells. I don’t eat red meat, so ground beef is out, and ground turkey is in! I doubt you will notice a difference; even so, you might like it better!!

The Goods:

1 Pound of Ground Turkey

1/4 Cup of Chicken Broth

1/2 Cup of Corn ( fresh, canned, or frozen)

1/2 Cup of Red Onion Diced

1 Large Bell Pepper Diced ( any color)

1/4 Cup of Cilantro

8-10 Whole Wheat Soft Shells

3 Tablespoons of Olive Oil Divided

Sour Cream or Plain Greek Yogurt for Assembling

Mexican Cheese for Assembling

Optional- Hot Sauce ( I like Cholula for this)

Seasoning Mix:

1/2 TBSP Chilli Powder

1/4 Tsp Cumin

1/4 Tsp Paprika

1/4 Tsp Onion Powder

1/4 Tsp Black Pepper

1/2 Tsp Garlic Powder

1/2 Tsp Sea Salt

Step 1: Heat a pan and 1 TBSP of olive oil over medium heat. Add all of the veggies and cook until tender. Remove the veggies from the pan and set aside in a bowl.

Step 2: Add 1 TBSP of olive oil and the ground turkey to the pan, breaking it up with a spoon. Add the seasoning mix to coat the meat. Cook until no longer pink.

Step 3: Add the veggies, cilantro, and chicken broth to the pan with the meat. Cook until the chicken broth has just about evaporated. Turn off the heat and cover the pan to keep the mixture warm.

Step 4: Heat a separate pan over medium heat. You will have 1 more tablespoon of olive oil left. Use it to keep the pan greased, but do not use all of it at once; otherwise, you will get a soggy tortilla. Start assembling each tortilla by spreading on the sour cream or Greek yogurt, then sprinkle the cheese, and finally, a scoop of the meat and veggie mixture. It's optional to add a dash or two of hot sauce. Close the tortilla, and thread 3 toothpicks through the tortilla at the seams to keep the mixture from falling out while you flip the tortilla.

Step 5: Heat each side of the tortilla until golden, continuing the process between steps 4 and 5 until you’ve made the number of tacos you desire!

Tip: Let’s say you don’t need to make 8-10 tacos and don’t have that many people to feed or that each person doesn’t want more than one taco. You can do steps 4-5 until you’ve made the number you’d like and save the rest of the mixture in the fridge. When you eat the leftovers, do steps 4 and 5 again, or you can eat the mixture with tortilla chips or a lettuce wrap for a quick lunch!