Skillet Turkey Tacos With Charred Corn Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Turkey · high-protein

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Ingredients

• 3/4 lb ground turkey, 93/7
• 4 flour tortillas, 6-inch
• 1 cup frozen corn kernels
• 2 oz shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1 tbsp olive oil
• 1 Roma tomatoes, diced
• 1 small red onion, finely diced
• 1 limes
• 1/4 cup fresh cilantro, chopped
• 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat 1 tablespoon of the oil in a large skillet over high until it shimmers, add the corn in one layer, and leave it alone 4 minutes until the kernels blacken in spots and start popping.
2. Scrape the corn into a bowl and toss with the tomato, red onion, cilantro, the juice of one lime, and a pinch of salt.
3. Wipe the skillet, add the remaining oil, and brown the turkey over medium-high 7 minutes, pressing it flat and turning it in large pieces so it browns rather than steams.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper with a quarter cup of water and simmer 3 minutes until the liquid is gone and the spices coat every crumble.
5. Warm the tortillas directly over a burner or in a dry pan, about 20 seconds a side, until they are pliable and freckled.
6. Fill each tortilla with turkey, then the charred corn salsa, then cheddar and a spoonful of sour cream.
7. Serve with the remaining lime cut into wedges.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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