Ingredients:

  • 1 lb (450g) Lean Ground Turkey
  • 1 tbsp (15ml) Olive Oil
  • 1 small (100g) Yellow Onion, finely diced
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp (16g) Tomato Paste
  • 1 tbsp (6g) Chili Powder
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (2g) Smoked Paprika
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Black Pepper
  • 1/2 cup (120ml) Low-sodium Chicken or Beef Broth
  • 8-12 (6-inch) Corn or Flour Tortillas
  • 2 cups (60g) Shredded Romaine Lettuce
  • 1 cup (150g) Diced Roma Tomatoes
  • 1 medium (150g) Avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the ground turkey, breaking it up with a spatula, but leave it undisturbed for 2-3 minutes to develop a deep brown crust. Cook until no pink remains and the internal temperature hits 160°F.
  3. Lower the heat to medium. Stir in the diced onion and garlic, sautéing for 3 minutes until the onion becomes translucent.
  4. Stir in the chili powder, cumin, paprika, salt, and pepper. Toast the spices for 60 seconds until fragrant.
  5. Stir in the tomato paste, coating the meat evenly.
  6. Pour in the broth and stir constantly. Simmer for 3-5 minutes until the liquid reduces by half and forms a glossy, thick glaze.
  7. Warm the tortillas in a dry pan or over an open flame for 30 seconds per side.
  8. Assemble the tacos by filling tortillas with the turkey mixture and topping with shredded romaine, diced tomatoes, avocado slices, and a squeeze of lime.