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Lunch recipe · from the recipe book

Skillet Turkey Tacos with Crisp Romaine

Smoky, cumin-spiced ground turkey tucked into warm corn tortillas with cool, crunchy romaine, juicy tomato, crumbly queso fresco and a squeeze of lime.

Skillet Turkey Tacos with Crisp Romaine

Ingredients

  • 1½ lb680 gGround turkey, 93% lean
  • 2¼ tsp10 gOlive oil
  • ½ cup chopped80 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 1 tbsp8 gChili powder
  • 2 tsp4 gGround cumin
  • ¼ tsp2 gSalt
  • ¼ cup60 gWater
  • 2 tbsp30 gLime juice
  • 8 tortillas192 gCorn tortillas
  • 2½ cups chopped120 gRomaine lettucethinly shredded
  • ¾ cup chopped150 gTomatoesdiced
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened.
  2. Add the ground turkey and cook, breaking it up, for 6 to 7 minutes until browned.
  3. Stir in the garlic, chili powder, cumin and salt and cook for 1 minute until fragrant.
  4. Add the water and simmer for 2 to 3 minutes until the sauce clings to the meat and the turkey reaches 165°F (74°C). Stir in half the lime juice and move the filling to a bowl.
  5. Wipe out the skillet and warm the tortillas over medium heat, about 30 seconds per side, stacking them in a clean towel to stay soft.
  6. Fill each tortilla with turkey, then top with the romaine, tomato, queso fresco and cilantro. Drizzle with the remaining lime juice and serve two tacos per person.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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