Recipe: Turkey & Veggie Tacos

When I’m looking for a satisfying and quick weeknight dinner, tacos are my go to. I love a good Taco Tuesday. Especially fitting because Tuesday’s are my typical weekday cook night, when I try to make a dish that will get me through at least a couple work lunch breaks and survive a revamp for a lazy dinner.

This recipe is as tasty on day one as it is on day three.

My M.O. is plant-based low-carb eating, and this veggie-filled ground turkey skillet fits the bill. The naturally sweet cooked carrots, pile of dark leafy green, and a homemade spice blend make a delicious base. After I cook my veggies down, I add turkey, let the heat do its magic, then pile onto a few tortillas. So simple.

I love this recipe because:

  1. It’s an approachable and affordable way to enjoy vegetables and get in a good amount of fiber (check the nutrition details below)!
  2. I don’t eat a lot of meat, but when I do, I tend to go for something high in nutrients I crave, like tryptophan for mood balance and relaxation, minerals like selenium and zinc for immune function, and B vitamins, which is great for metabolism (learn more about turkey’s benefits here).
  3. Tacos are pre-portioned for carb control, making it a no-brainer for people working to improve blood sugars, deal with autoimmune or inflammatory conditions, or who are keen on protecting their brain health.
  4. Most importantly, it’s delicious!

After a go-round or two with tacos, this skillet can be turned into cheesy nachos or enchiladas, paired with a whole grains and a fresh salad, or made into a fun pasta dish with the addition of colorful bell peppers.

Ready to make this for yourself? Here’s the recipe!


Turkey and Veggie Tacos

Cooking time: 20 minutes


  • 1 medium onion, diced
  • 4 medium carrots, peeled and diced
  • 1-1/2 cups of water
  • 2 tablespoons cooking oil, like canola or avocado oil
  • 1 tablespoon paprika
  • 2 teaspoons turmeric
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon cayenne powder or black pepper
  • 1/2 bunch of kale, finely chopped (about 8 cups)
  • 4 cloves of garlic, minced
  • 1 teaspoon salt, divided
  • 1 lb ground turkey
  • Tortillas


  1. Warm a large skillet on medium heat. Add diced onions, carrots, and 1 cup water. Cook, stirring occasionally, until softened and water evaporates, about 5 minutes.
  2. Add cooking oil to pan, mixing to coat vegetables. Add spices, stirring frequently for about 1 minute and until fragrant.
  3. Stir in kale, garlic, 1/2 teaspoon of salt, and add the other 1/2 cup of water. Cover, and let cook for 5-7 minutes, stirring occasionally.
  4. Add ground turkey. Use a wooden spoon to break up ground meat as it cooks, and to combine all of the ingredients. If desired, add the second 1/2 teaspoon of salt. Reduce heat and simmer, stirring occasionally, for about 8 minutes.
  5. Spoon cooked mixture onto warmed or toasted corn tortillas.

Garnish tacos with a dollop of low-fat Greek yogurt, fresh herbs like cilantro or parsley, lime juice, avocado, spicy salsa — whatever you prefer.

Nutrition: Serving size, 2 6-inch tacos, 270 calories, total fat 9.5g (12% of daily value), cholesterol 44mg (15% of dv), sodium 374mg (16% dv), carbohydrates 33.2g, fiber 5.5g (20% dv), protein 16.9g, calcium 157mg (12% dv), iron 3mg (18% dv), potassium 654mg (14% dv). 

Published by Okay to Eat

Natasha Eziquiel-Shriro, MS, RDN, CDN

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