This past weekend I had a few friends over for homemade tacos and sangria. It's always a special treat to have tacos at home because it really doesn't happen often-- the long list of ingredients needed, the prep work with chopping/shredding, and clean up involves so many dishes and utensils. But, since I love my friends and I love tacos, I thought it would be fun.
Ingredients for turkey and seasoning:
- 1.2 lbs 99% lean ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 onion, finely chopped
- 2 tbsp tomato salsa
For the taco toppings:
- 1 cup shredded sharp yellow cheddar
- 1 cup chopped tomato
- 1 cup shredded iceberg lettuce
- 3 tbsp sour cream
- 1/2 cup guacamole
- 1/2 cup jalapeños
- 1/2 cup black olives
- 2 tbsp chives
For the wrap:
- 8 large Iceberg lettuce leaves or 8 yellow corn taco shells (or a mix of both!)
- Combine dry turkey seasoning ingredients in a bowl. Mix well.
- On medium heat, put turkey into a medium pot. Cook until brown (2-3 minutes), making sure to stir and break apart the meat into small pieces.
- Add taco seasoning in and mix well.
- Add onion and salsa, mix, cover pot, and simmer for 20 minutes.
- Assemble each taco with turkey, shredded lettuce (could skip if using lettuce wraps), tomatoes, sour cream, guacamole, jalapeños, olives, chives.
I personally enjoy eating tacos with iceberg lettuce leaves because they are so crisp and refreshing. Furthermore, as a chip and guac/salsa addict, usually I'm quite full by the time entrées are served. This is where a non-filling lettuce wrap comes in handy.