A bunch of you have been asking for super quick, kid-friendly recipes that are easy to make. This recipe is, hands down, the easiest and quickest recipe I’ve posted. It’s also really fun to make and eat! I’m sure it will be a hit with the kids and adults will love the taste as well. So, I’m just going to jump right into it. Mostly because I promised this recipe to you prematurely and now I’m racing the clock to get it posted! Ha!
I’ll break this down step by step but it’s so quick. Prep your garnishes ahead of time, make the taco shells, cook the meat. It takes about 30 minutes from start to finish.
Step 1 - Prep your garnishes
We are going traditionally Americanized here with the garnishes. Shred your lettuce, dice your tomatoes add a little bit of flavorful chives and swap out the fatty sour cream for some non-fat yogurt! Your kids won’t even know the difference.
Step 2 - Make the taco shells
If you’ve got a muffin tin and 8 minutes, you can make these cute little shells in a flash. I’ve even got a handy video to show you how it’s done! I like to use non-gmo corn street taco sized tortillas for this since I want it to look cutesy (like the emoji!) and as healthy/clean as possible.
Step 3 - Cook the filling
To keep these tacos delicious yet healthy-ish I used ground turkey with a 93/7 lean to fat ratio. The taste is not compromised and it keeps red meat off the menu. It’s also ready in about 10 min, which is great when you are trying to get dinner on the table after a long day.
So, get the kiddos involved or not. Invite some friends over for a Taco Bar party or just have a quick-to-make dinner that takes little to no thought to prepare! Let’s go!
SCROLL PAST RECIPE FOR THE VIDEO HOW-TO
Prep Time – 15 min Cook Time – 15 min
You’ll need: a muffin tin, large sauté pan
16 oz Ground Turkey (93 lean/7 fat ratio)
1 bag Street Taco size Yellow Corn Tortillas
Oil Spray + 3 Tbs Olive Oil
1 Small Onion - diced
1-2 Clove Garlic – minced or crushed
1.5 teaspoons Chili
½ tsp Cumin
½ tsp Oregano
Salt and Pepper
Garnish: Shredded Cheese, Shredded Lettuce, Diced Tomatoes, Green Onions, Non-fat Greek Yogurt
Step 1. Make the Taco Shells - Preheat oven to 400F. Turn the muffin tin upside down and lightly spray or coat with olive oil. Spray each side of the tortilla with a light mist of oil and gently wedge tortilla between the muffin cups to make a shell shape. Repeat with each tortilla until all the spaces between the muffins are filled with a taco shell. Bake 6-8 min until taco shells are crispy and lightly golden. Remove from oven and let cool before gently placing shells on a taco server or platter.
Step 2. Make the Taco filling – On Medium heat, warm the pan and add 2 Tbs of olive oil. Add onions and saute 2-3 minutes until translucent. Push onions to one side of the pan and add 1 tbs of oil to the empty side. Add turkey meat. Add garlic, salt, pepper, chili powder, cumin and oregano. Break up the meat and mix in all the seasoning. Continue sautéing and breaking up the meat until it is no longer pink and most of the liquid has evaporated, about 8 min. Turn off stovetop and cover to keep warm.
Step 3. Build the Tacos – Lay out all the garnishes in individual bowls and place meat in a large serving bowl. Let everyone fill their own taco shells with meat, cheese and garnishes or build them yourself! You do you. Serve with hot sauce, salsa, chips and guacamole. Enjoy!