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Marko's Turkey Tacos

This recipe has been in our huge binder of recipes under the "turkey" tab for years. Back in the day (ha) when we'd print out our recipes, we would put them in plastic sleeves and file them methodically. Our binder is bursting with cherished recipes like my Grandma's matzo balls and my mom's lasagna. These turkey tacos will be one I pass on to my kids. They're simply turkey tacos, but they're our turkey tacos, Mark's tacos actually - so that makes them special. They're so tasty, I often skip the shell and just garnish with lettuce, avocado and salsa and/or sriracha.



  • 1 pound ground turkey –buy 94% lean.

  • 2 T extra virgin olive oil

  • 1 small onion

  • 1 red bell pepper

  • 2-3 garlic cloves

  • 3⁄4 14.5 oz BPA-free can of chopped tomatoes

  • 3⁄4 14.5 oz BPA-free can of tomato sauce

  • 1 heaping tsp coarse salt

  • 1 T chili powder

  • 1 heaping tsp cumin

  • 1⁄4 tsp cayenne pepper

  • 5-6 T cilantro, coarsely chopped

  • 1 T lime juice



  • Heat oil in large skillet. Add red pepper and sauté until soft, about 3 minutes. Add onion until golden, about 3 minutes. Add garlic, sauté for 2 minutes. 

  • Add turkey, sauté until no longer pink, 8-10 minutes. 

  • Add tomatoes, chili powder, salt, cayenne and cumin. 

  • Once mixture begins to boil, cover, turn heat to low and simmer for 30 minutes. Turn off heat. Stir in chopped cilantro and lime juice.

  • Top with avocado, guacamole and/or salsa. Eat with a big salad or place taco meat into a cabbage, romaine lettuce leaf or just go for the shell!


SERVES: 4 with 2-3 tacos each. 

TIME: 1 hour total.



HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn (While this recipes uses corn tortillas, they are gluten free. Sometimes you have to pick your battles. In this case, I would say just eat the corn tortillas or skip the tortillas all together and enjoy as is) or peanuts.

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