Go Back
Print

Not Your Average Hard Shell Tacos

Course Main Course
Cuisine American, Mexican
Keyword turkey
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Charred tomato salsa

  • 5 roma tomatoes
  • 1 jalapeno
  • ½ medium onion cut into wedges
  • 2 garlic cloves skin on
  • ½ cup cilantro
  • juice of ½ lime
  • 1 teaspoon cumin
  • salt and pepper

Taco filling

  • 1 tablespoon oil
  • 1 pound ground turkey
  • ½ medium onion chopped
  • ½ red bell pepper chopped
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • ¼ teaspoon cayenne
  • salt and pepper
  • 2 tablespoons tomato paste
  • ¼ cup water

Toppings

  • 2 cups shredded green cabbage
  • ¼ cup sour cream
  • ¼ cup chopped cilantro
  • juice of ½ lime
  • pinch of sugar
  • salt and pepper
  • 8 hard taco shells
  • 2 avocadoes diced
  • ¼ cup crumbled cotija

Instructions

  • Preheat oven to 425 degrees F.
  • Place tomatoes, jalapeno, onion wedges, and garlic cloves on a baking sheet. Roast vegetables for 25 minutes or until lightly charred, rotating them halfway through. Remove from oven.
  • Remove jalapeno stem and seeds, if desired. Peel off garlic skin. Place all roasted vegetables in a food processor along with cilantro, lime juice, cumin, salt, and pepper. Pulse until ingredients are coarsely chopped but not pureed. Transfer salsa to a bowl and set aside.
  • Prepare taco filling. Heat 1 tablespoon oil in a large saute pan over medium heat. Add turkey and cook until browned, breaking up meat with a wooden spoon into crumbles. Add chopped onion, bell pepper, and garlic and saute until vegetables are softened, about 4-5 minutes.
  • Season taco filling with chili powder, cumin, coriander, paprika, oregano, cayenne, salt, and pepper. Add tomato paste and water, stirring to combine. Simmer until all of the liquid has evaporated, about 5 minutes.
  • Meanwhile, make the toppings. Combine shredded cabbage with sour cream, cilantro, juice of ½ lime, and a pinch of sugar. Season with salt and pepper.
  • Fill taco shells with taco meat and serve with charred tomato salsa, cabbage slaw, diced avocado, and crumbled cotija.

Notes

The charred tomato salsa can be prepared up to 2 days in advance.
You can use any ground meat for the taco filling including ground beef, ground chicken, or ground pork.