Taco Tuesday can be any night of the week when you whip up these hard-shell beauties. Instead of beef, lean ground turkey seasoned with smoky fajita spices refreshes this grade school-inspired classic.
Note: The turkey may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Ground turkey (see note below)
Fajita seasoning mix
Grain-free taco shells
Organic Finely Shredded Mexican Cheese Blend
What You'll Need
Preheat the oven to 350ºF.
In a large skillet or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the ground turkey and season with salt, breaking up the meat into smaller pieces. Cook until no longer pink, about 7 minutes. Add ½ cup water, sprinkle with the fajita seasoning mix, and simmer over medium heat, stirring occasionally, until the flavors meld and the water is mostly absorbed, 3 minutes. Season to taste with salt.
Meanwhile, set 9 taco shells on a sheet pan and bake until warmed through and crisp, 2 to 3 minutes. Shred half of the iceberg lettuce, saving the rest for another use. Dice the tomato.
To build the tacos, place the taco shells on plates. Fill with the ground turkey, lettuce, shredded cheese, guacamole, and tomatoes. Serve warm.