These super tasty Weeknight Turkey Tacos with Sweet Corn Salsa are quick to pull together on a busy weeknight and take advantage of the best seasonal summer produce.
I came up with these delicious turkey tacos a few weeks ago on a night when I didn't feel like cooking. I knew I couldn't handle anything complicated in the kitchen, but I didn't want to cave to take-out either. I try to keep the fridge and pantry well stocked for nights when motivation is low, and I was relieved that night to find ground turkey and tortillas in the freezer, along with bell peppers and corn in the produce drawer. From these simple ingredients I was able to throw these healthy, flavorful tacos together.
In the interest of time and cleanup, I only used one pan to prepare the filling for these tacos. Ground turkey is sautéed with some simple seasonings and then enhanced with some fresh salsa. Peppers and onions are then sautéed in the same pan and everything gets stuffed into warm tortillas. The tacos are topped with a fast seasonal salsa of fresh raw corn, a little red onion, and lime juice. Top with a few slices of creamy avocado and dinner is done. The corn salsa is really worth the little bit of effort required to make it, but If you're really pressed for time feel free to skip it in favor of store-bought salsa. These tacos are gluten free (as long as you use 100% corn tortillas) and are dairy free.
Kid-friendly notes. Tacos are generally a hit with kids, but here are some options for resistant eaters:
- Pull some of the sautéed turkey out of the pan prior to adding any spices or salsa to serve plain in tortillas.
- Serve raw sliced bell peppers in the tacos or on the side in place of the sautéed peppers and onions.
- Serve all the taco parts separately on his plate and allow him to build his own tacos.
- Skip the corn salsa and let her eat the corn plain.
- Offer some cheese to top the tacos.
Now, onto the recipe!
Simple Turkey Tacos with Sweet Corn Salsa
For the Tacos:
2 tablespoons olive oil
1 lb ground dark meat turkey
½ teaspoon cumin
½ teaspoon mild chili powder
½ teaspoon garlic powder
½ teaspoon plus ¼ teaspoon salt
1 medium yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
½ cup salsa
8 corn tortillas
1 avocado, sliced
For the Salsa:
2 ears fresh corn, kernels removed
¼ red onion, finely chopped
1 lime, juiced
¼ teaspoon salt
2 tablespoons chopped parsley
1. In a large skillet 1 tablespoon olive oil. Add the turkey and sprinkle with the cumin, chili powder, garlic powder, and ½ teaspoon salt, stirring to combine. Cook over medium heat, stirring occasionally until no longer pink and cooked through, about 5 minutes. Poor in the salsa and stir to combine. Remove from the pan and set aside.
2. To the same pan (no need to wash it first), heat an additional 1 tablespoon olive oil over medium heat. Add the onion, pepper, and ¼ teaspoons salt. Saute, stirring occasionally until the onions and peppers are softened, about 5 minutes. Add the chicken and salsa mixture back to the pan, stir everything together, and turn heat to low.
3. In a medium bowl combine the corn kernels, red onion, lime juice, salt, and parsley. Stir to combine.
4. To serve add a few spoonfuls of the turkey-salsa-onion-pepper mixture to each tortilla. Top with corn salsa and sliced avocados.
Serves 4 (2 tacos per person) with leftovers.