Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground turkey (450g) - lean or extra-lean
  • 1 medium yellow onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 (4 ounce) can diced green chilies, undrained (113g)
  • ½ cup chicken broth (120 ml) - low sodium preferred
  • Salt and freshly ground black pepper to taste
  • 1 lime, juiced
  • 12-16 small corn or flour tortillas
  • Toppings of your choice (shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, salsa, sliced avocado, cilantro)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to bloom the spices.
  4. Add diced tomatoes, green chilies, and chicken broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the sauce has thickened slightly.
  5. Stir in lime juice. Season with salt and pepper to taste.
  6. While the filling simmers, warm tortillas according to package directions (or in a dry skillet).
  7. Fill each tortilla with the turkey mixture and top with your favorite toppings. Serve immediately.