Pico de Gallo & Turkey Tacos

Can you believe it’s been nearly two months since I last cooked up tacos? Normally, we eat them weekly, but somehow we just fell out of that routine. At Nick’s request, this is one easy recipe; no muss, no fuss, just straightforward tacos. However, instead of purchasing jarred salsa and packaged taco seasoning, I made my own. The veggies are fresher and fuller in flavor and the seasoning is flavorful, but not salty. This pico de gallo would work just as well as a side with chips. Half of a jalapeño was perfect for my taste, but you could use the full pepper for a spicier version or eliminate it completely if you’d prefer. Just make sure to cut it up really small so you don’t set your guests mouths on fire (or your own for that matter!).


Pico de Gallo & Turkey Tacos

Pico de Gallo

Servings: 4
PointsPlus value: 0 points

  • 1 medium tomato, diced
  • 1 medium red onion, diced
  • 1/2 jalapeño pepper, minced
  • 3 medium scallions, sliced thin
  • salt, to taste
  • 1/2 lime, juice and zest


Turkey Tacos

Servings: 4
PointsPlus value: 7 points

  • 1 tbsp olive oil
  • 1-1/3 lb ground turkey, 99% fat free
  • 1 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 8 corn tortillas

For the pico de gallo, combine all the ingredients in a serving bowl and set aside.

For the tacos, preheat the oven to 350 degrees.

Add the olive oil to a large skillet over medium heat. When the oil is hot, add the turkey, breaking it up with a wooden spoon. When the turkey is browned and crumbly, add the spices and about 1/4 cup of water. Stir everything together so that the spices are distributed evenly and simmer the meat another 2-3 minutes, until the water is mostly gone.

Heat the tortillas in the oven for a few minutes, until they’re warmed through. Top the tacos with the pico de gallo and some fresh sliced avocado (extra points).


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