Tacos make a regular appaerance in my house. Egg Tacos for Breakfast. Chicken Street Tacos for lunch or Carnitas Tacos for dinner. Maybe it’s living in Southern California that has that effect on us but we could eat tacos ecery day if we could.
I’ve had dozen of different tacos over the years. Whether it’s chicken, pork, beef or turkey, been there done that. But this Turkey Picadillo taco filling is probably one of the most unique tacos I’ve ever eaten. Potatoes, apple, raisins, green chilies, cinnamon, yeah, this is one unique taco filling. It’s very similar but different than Ofelia’s Cuban Picadillo. While they share the same name and both equally delicious, they are very different. I suggest you try both recipes and let me know what you think.
Talking to other people while you’re cooking, it doesn’t come naturally.
I’ve had dozen of different tacos over the years. Whether it’s chicken, pork, beef or turkey, been there done that. But this Turkey Picadillo taco filling is probably one of the most unique tacos I’ve ever eaten. Potatoes, apple, raisins, green chilies, cinnamon, yeah, this is one unique taco filling. It’s very similar but different than Ofelia’s Cuban Picadillo. While they share the same name and both equally delicious, they are very different. I suggest you try both recipes and let me know what you think.
Turkey Picadillo Soft Tacos
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 20 Tacos
Ingredients
- 1 lbs Ground Turkey
- 1 Cup Yellow Onion, Chopped
- 2 Tsp Chili Powder
- 1/2 Tsp Ground Cumin
- 1 Small Apple, Diced
- 4 1/2 oz Green Chilies, Diced
- 2 Cups Potatoes, Diced
- 14 1/2 oz Mexican Style Stewed Tomatoes, Chopped
- 1/2 Cup Beef Broth
- 1 Tbsp Apple Cider Vinegar
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1/4 Cup Raisins
- 1 Tsp Salt
- 1/8 Tsp Black Pepper
How to make this Recipe
- Heat a large skillet over medium heat. Add the ground turkey and cook until browned.
- Add the onion, chilli powder, and cumin and mix in well, breaking up clumps of meat with a fork. Stir in the apple, green chilies, potato, tomatoes, and beef broth. Simmer covered 15 minutes.
- Stir in the remaining ingredients and cook uncovered about 10 to 15 minutes or until vegetables are tender and most of the liquid has been absorbed. Adjust seasoning to taste.
- Put a generous spoonful of Picadillo in a softened warm tortilla, fold and optionally garnish with Pico de Gallo and Queso Fresco.
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 6g | Cholesterol: 12mg | Sodium: 224mg | Potassium: 239mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 7% | Calcium: 1.8% | Iron: 7.1%
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
Tried this Recipe?Mention @Chef.Rodney or tag #HotRodsRecipes!
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