If you've been searching the internet, wondering which recipe to cook for dinner, look no further.
"Good Morning America" Food is taking the guesswork out of dinnertime and helping you find delicious and fast dishes to whip up any night of the week.
Culinary Hill executive chef and recipe developer Meggan Hill shared her simple 30 minute meal with tricks to ensure your tacos are juicy and perfectly seasoned.
Hill also offered some variations to use the filling for lettuce wraps, over a bed of grains and how to make it in a slow cooker or set yourself up for a freezer meal.
The best part of a speedy taco recipe is you can make it your own with an array of toppings, spices and more.
Time: 15 min
Serves: 4 people
Ingredients
For the tacos:
1 teaspoon olive oil or vegetable oil
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried oregano
1 pound ground turkey
1 (8 ounce) can tomato sauce
2 teaspoons apple cider vinegar
1 teaspoon brown sugar
Salt and freshly ground black pepper
Corn tortillas or flour tortillas
For the taco seasoning:
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt
1 teaspoon cornstarch (optional)
Directions
First, soften the chopped onion in a skillet with a little oil, over medium-high heat. When the onions are translucent and soft, add the minced garlic, taco seasoning and dried oregano. Stir for about 30 seconds.
Next, add the turkey. Cook until mostly done, breaking up any big clumps with a wooden spoon.
Then, add the brown sugar, vinegar and tomato sauce and mix completely.
Let the turkey simmer for about 4 minutes, until it thickens. Then taste and adjust the seasoning with salt and pepper.
Notes:
Taco toppings: Lettuce, tomato, avocado (or avocado sauce), guacamole, shredded cheese, sour cream, black olives, minced white onion, cilantro.
Salsa: Pico de gallo, hot salsa, tomato salsa, tomatillo salsa, or corn salsa
Fried taco shells: Fry corn tortillas in a large pan with neutral oil until crispy on the stove or in the oven.
Lettuce wraps: This taco meat is delicious on butter lettuce or romaine leaves.
Taco salad: Add the cooked meat to a bowl with chopped lettuce, beans, tomatoes, scallions, and a creamy cilantro lime dressing.
Add quinoa. Add cooked quinoa to the mixture to make it more filling or stretch it farther.
Slow cooker: Sauté the onions in a skillet on the stove. Add the taco seasoning, garlic, and dried oregano. Add the ground turkey and cook until almost done. Transfer the turkey to the slow cooker and add the sauce, brown sugar, cider vinegar, and tomato sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours.
Freezer: Cool the cooked meat, then transfer it to a freezer-safe bag and press flat to gently squeeze out the air from the bag as it seals. Label and date. To thaw, defrost the meat in the fridge overnight. Then reheat in the skillet with a little extra salsa or tomato sauce, if needed.
