Tacos in our house usually means fish tacos however some of our friends can’t do seafood so we try to provide an alternative. I was able to make this an hour or so before dinner and keep it warm in the slow cooker while I worked on other parts of the menu.
Prep time: 10 minutes
Total time: 30 minutes
- 2 tsp. vegetable oil
- 1 small onion, 1/4″ dice
- 1 pkg. ground turkey (that equals 20 oz. at my mega-mart)
- kosher salt and black pepper
- 3 cloves garlic, pressed or minced fine
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. dried Mexican oregano
- 1/4 tsp. ground chipotle
- 3/4 cup tomato sauce
- 3/4 cup no salt added chicken broth
- 2 tsp. brown sugar
- 3 tsp. cider vinegar
- Place the garlic and spices in a bowl; set aside. Combine the tomato sauce, broth, brown sugar and vinegar in a measuring cup; set aside.
- Heat the oil in a non-skillet over medium heat until shimmering. Add the onion, stir to coat with oil and cook for about 4 minutes until softened.
- Add the garlic and spices to the skillet. Stir to incorporate with the onions and cook until aromatic, about a minute.
- Add the ground turkey, break into pieces, sprinkle with salt and pepper and cover. Cook for a minute, break into smaller pieces and cover. Cook for another 2 minutes, break up large pieces again and cook uncovered for a final couple of minutes until the turkey is no longer pink.
- Reduce heat to medium-low, add the liquid ingredients and cook uncovered for about 10 minutes. Stir every minute or so and continue to break up any larger pieces of turkey.
- Serve up with your favorite taco fixin’s.
This recipe is based on a recipe for Beef Tacos from a May 2002 issue of Cook’s Illustrated.