Super-Bomb Turkey Tacos

Good Friday Morning!

Here we go with another recipe.  First things first.  I want to say that I was urged by my husband to give this recipe this name.  He ate six of these for dinner and made himself sick.  My 23-pound two-year-old ate nearly three!  Here’s a look at these bebitos without any of the “fixings.”  (As I’ve mentioned in other posts, we have a slew of allergies and can’t do the normal sour cream, cheese kind of toppings.)

Delicious even without sour cream, cheese, or other traditional taco toppings!
Delicious even without sour cream, cheese, or other traditional taco toppings!

Let’s make them!

Yield: 12 tacos.

Prep Time: 20 minutes.

Cook Time: approximately 45 minutes.

What I used*:

1.25 pounds ground turkey (a little more or less is probably fine)

1/2 large onion, diced

1 cup frozen corn

1 package taco shells

1/4 teaspoon Himalayan salt

1/2 teaspoon black pepper

1/8 cup ketchup

2 teaspoons cumin

1/2 cup cooked quinoa

1/2 cup medium salsa

1 cup chopped greens of your choice (I used a mix of chard, spinach, and kale)

1/4 cup garlic hummus

1 teaspoon ghee

*I cook with all organic ingredients whenever possible and would urge you to do the same.  In addition, most of the items in recipe that are are linked are linked with brands that I actually use in my own recipes.

Okay.  Time to start cooking.

Preheat your oven to 350 degrees.  (You can also do this ten minutes or so into your cooking of the quinoa and turkey mixture, if you are conscious about conserving electricity.)

You can prepare your quinoa per package directions at this point.

On the stovetop, drop a little ghee into a pan and let it melt.  Add your onions first and cook for a few minutes before adding in ground turkey.  Now, add in your turkey, cumin, salt, and black pepper.  I like to cook this on medium-high heat about 30 minutes or so,  so that I am 400% sure that the meat is cooked thoroughly.  (Undercooked meat is just not cool!)

Now you can add in your frozen corn, ketchup, salsa, and greens.   Cook just until greens are wilted and corn is no longer frozen-frozen.  (You have to babysit a little here as this can be anywhere from five to ten  minutes.)

At the last minute, add in your garlic hummus and cooked quinoa.  Thoroughly mix.

Now fill your taco shells with your mixture and bake on a baking sheet for 8-10 minutes, or until crisp.

Pull out and serve.  These really were tasty without any add-ons.  (Even my husband, who thinks taste rules over health, had his — all six of them — plain.)  They would be great with guacamole, sour cream, grated cheese, chives, etc., if you can tolerate those additions.



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