Ground Turkey Tacos with Crispy Corn Shells
These seasoned ground turkey tacos feature a homemade spice blend with chili powder, cumin, and smoked paprika that creates deeply flavorful meat filling. The turkey is cooked until perfectly browned, then simmered with spices and water to develop rich, concentrated flavors. What sets this recipe apart is the technique of frying corn tortillas in oil to create crispy, golden taco shells with the perfect texture for holding generous amounts of filling. Serve with fresh lettuce, diced tomatoes, and shredded cheese for a satisfying weeknight dinner that's lighter than traditional beef tacos but equally delicious.
Ingredients
- 1 ¼ teaspoons chili powder
- 1 ¼ teaspoons cumin
- 1 ¼ teaspoons onion powder
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons smoked paprika
- ¾ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¾ cups oil, divided
- 1 pound ground turkey
- 5 tablespoons water
- 12 corn tortillas
- 1 cup lettuce, shredded
- 2 tomatoes, diced
- 1 ½ cups cheese, shredded
Instructions
- 1
Combine all spices including salt in a bowl and stir
- 2
Prep any toppings as needed
- 3
Heat large skillet over medium heat
- 4
Add 3 tablespoons oil and heat until shimmering
- 5
Add ground turkey and brown, stirring occasionally to cook evenly and break up
- 6
Turn heat to medium-low and add water and spice mixture
- 7
Cook stirring to distribute spices until turkey is well-coated and water has evaporated
- 8
Heat small skillet with remaining oil
- 9
Slide one tortilla into hot oil and cook for 15 seconds
- 10
Use tongs to flip and fold into taco shape
- 11
Cook flipping every 20 seconds until shell is crisp
- 12
Remove to paper towel-lined plate upside down
- 13
Repeat with remaining tortillas
- 14
Serve with taco shells, turkey, and desired toppings
Tips
Make sure oil is properly heated before frying tortillas - it should shimmer and a drop of water should sizzle immediately
Don't overcrowd the pan when browning turkey - this ensures even cooking and proper browning
Let cooked taco shells cool upside down to maintain their shape and drain excess oil
Good to Know
Cooked turkey filling keeps refrigerated for 3-4 days. Store taco shells in airtight container at room temperature for up to 2 days.
Turkey filling can be made 1-2 days ahead and reheated. Taco shells are best made fresh but can be prepared earlier in the day.
Serve immediately while shells are crispy and turkey is warm. Provide toppings in separate bowls for customization.
Common Mistakes
Don't skip heating oil properly or shells will be greasy instead of crispy
Avoid overcooking turkey or it will become dry and tough
Don't let spiced turkey sit too long before serving as flavors can become overpowering
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use pre-made taco shells instead of frying my own?
Yes, you can use store-bought hard taco shells or soft tortillas. Heat them according to package directions before filling.
What if I don't have all the spices listed?
You can substitute with 2-3 tablespoons of pre-made taco seasoning, though the flavor will be different from the homemade blend.
How long will the cooked turkey filling keep?
The seasoned turkey filling will keep in the refrigerator for 3-4 days and can be frozen for up to 3 months.