Old School Crunchy Tacos with Ground Turkey

“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. 

What You Get

Ground turkey (see note below)

Fajita seasoning mix 

Grain-free taco shells 

Iceberg lettuce 

Tomato 

Shredded Cheddar cheese

Guacamole 

What You'll Need

Vegetable oil

Salt

Makes 3 servings

15 minutes active time

15 minutes total time

Step 1

Preheat the oven to 350ºF.

Step 2

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.

Step 3

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.

Step 4

To build the tacos, place the taco shells on plates. Fill with the ground turkey, lettuce, shredded cheese, guacamole, and tomatoes. Serve warm. 

Contains: milk.

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.