Ingredients:

  • 1 lb lean ground turkey (93/7 blend)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp tomato paste
  • 1/3 cup low-sodium chicken broth
  • 12 small corn tortillas
  • 1 lime, cut into wedges
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Place a 12-inch skillet over medium-high heat and add the oil. Sauté the diced onions for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Increase heat to high. Add the ground turkey, breaking it into large chunks. Let sear undisturbed for 2 minutes to develop a brown crust, then continue breaking into smaller crumbles until no longer pink.
  3. Clear a spot in the center of the pan and add the tomato paste. Toast for 1 minute until dark brick red. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the meat and stir to coat.
  4. Pour in the chicken broth. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until the liquid emulsifies into a light sauce coating the turkey.
  5. Warm the tortillas and fill with the turkey mixture. Top with fresh cilantro and a squeeze of lime juice.