Spiced Turkey Tacos with Cilantro Lemon Slaw and Monterey Jack

Taco night just got a flavorful upgrade with these spiced turkey tacos. Ground turkey is seasoned with a Southwest spice blend and cooked with onions, then piled into warm flour tortillas with Monterey Jack cheese, a bright cilantro lemon slaw and a dollop of sour cream. It’s a quick and satisfying meal that comes together in one pan.

The tangy slaw, made with shredded red cabbage, cilantro, lemon juice and a touch of mayonnaise, adds a refreshing crunch that balances the savory turkey. Whether you’re feeding the family or just craving tacos, this recipe is sure to become a favorite.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. Finely chop the cilantro (stems and leaves). Thinly slice the onion. Shred the Monterey Jack cheese if not pre-shredded.
2. In a small bowl, combine the shredded red cabbage, half of the cilantro, lemon juice (to taste), mayonnaise, sugar and a pinch of salt and pepper. Mix well and set aside.
3. Heat the cooking oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened, about 3-4 minutes.
4. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 5-6 minutes. Stir in the Southwest spice blend and Tex-Mex paste and cook for 1 minute more. Season with salt and pepper to taste.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
6. Assemble the tacos: Place a spoonful of the turkey mixture onto each tortilla. Top with Monterey Jack cheese, a generous spoonful of the cabbage slaw and a drizzle of sour cream. Garnish with remaining cilantro and lemon zest if desired. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, you can substitute ground chicken or beef. Just adjust cooking time as needed.

What can I use instead of Tex-Mex paste?

You can substitute 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I store leftovers?

Store the turkey mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the turkey before serving.