My husband and I love tacos and make them several times a month. Every time, without fail, one of the tacos will fall over while I’m filling them, spilling its contents onto the plate and usually also onto the floor. I finally decided to get some taco holders to prevent this from happening (and save some cleaning time).
We usually buy a hard taco kit from the grocery store that includes the shells, seasoning, and sauce, but I never use the sauce (and my husband only uses a little bit of it and prefers hot sauce anyway), and then I started making my own taco seasoning, so we started buying just the hard tacos.
But then I thought…I’m already making the rest of the “kit,” so why not fashion up shells as well? Then I could use the tortillas for other recipes as well (including Migas Breakfast Tacos and others to come).
Taco Tuesdays here we come!
I pre-heated the oven to 350°F and then got to work prepping the tortillas. I brushed each side of each tortilla with olive oil. I coated a couple of them a bit toooo much – they dripped a bit in the oven, so note to self to just brush lightly.
When the oven was finally heated, I draped the tortillas over the rungs on the oven rack – the first time, I did it over one rung and the next time, I did it over two rungs. I think I slightly preferred using two, although really wished there was a one-and-a-half spacing.
We use ground turkey instead of beef for our taco filling. While it’s not as juicy, the taco seasoning helps and we at least feel like we’re being healthier. I make my own taco seasoning and keep a batch of it handy since we eat tacos so much. Depending on how much you want to make, I use equal parts garlic powder and paprika and then double that amount of cumin and chili powder. I add a dash of salt and pepper too (no idea how much…depends on heavy my hand is that day).
The filling can be a variety of things – this time, I used tomatoes and corn. My husband pointed out later that adding corn means a lot of corn: corn with corn tortillas…oops…oh well. I had some queso fresco leftover from my Chicken Enchiladas dinner (this is a late post, I didn’t actually keep the cheese for that long), so crumbled that on top, which was delicious.
Ground Turkey Tacos
Servings: 2 (3 tacos each)
- 6 corn tortillas (I use extra thin tortillas)
- 10.4 oz. ground turkey (half of a pre-packaged container from the grocery store)
- Taco seasoning
- 1/4 cup shredded Mexican cheese
- 1/2 cup corn, roasted
- 1 small plum or Roma tomato, diced
- 1.5 oz. queso fresco, crumbled
- Optional: hot sauce
- Pre-heat oven to 350°F
- Prep tomatoes, corn, and/or any other vegetables you decide to use for the filling
- Brush each side of each tortilla lightly with olive oil. Drape over 1-2 rungs of oven rack and bake until desired crispness (~5ish minutes)
- Cook ground turkey and add taco seasoning at end
- Assemble tacos with shredded cheese, ground turkey, tomatoes, and corn and then top with queso fresco. Add hot sauce if you want to add some spice
- Nom nom nom!
Estimated nutritional information (per 3 tacos): 522 calories; 26.5g fat; 122.8mg cholesterol; 402mg sodium; 206mg potassium; 30.4g carbs; 408g protein