Ground Turkey Tacos - Mad Hungry with Lucinda Scala Quinn
Lucinda Scala Quinn prepares kid friendly ground turkey tacos with a fresh toppings bar.
SUPPER EASY!! TURKEY TACOS RECIPE + TURKEY COOKED IN AN INSTANT POT
Hello & welcome to the Views Kitchen! In today's recipe, we will be making The best Home of the Thick & Juicy Easiest Turkey Tacos & instant pot turkey. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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How to make a turkey in the oven recipe
This has got to be the fastest and juiciest turkey we have ever made
Instant pot turkey 45 mins +15 in its own pressure
internal temp for turkey 165 degrees
Ingredients for instant pot chicken
7-pound turkey (JENNIE-O Turkey-Bone in)
1/2 cup chicken broth
1/4 cup ranch - Views ranch dressing recipe -
1/4 Mayonaise
3 Tbsp melted butter, salted
1 1/2 Tbsp Taco Seasoning - Views taco seasoning recipe-
* save 1/3 cup of sauce + add 1/3 cup water
Turkey tacos recipe
Corn tortillas
2 pounds turkey, shredded
6 green onions, finely chopped
2 to 3 cups Sour cream
2 to 3 cups Mexican cheese blend
1 1/2 tsp black pepper
1 1/2 tsp ground cumin
Optional and salt to taste (1 1/2 tsp Himalayan salt)
Toppings- Clouds salsa (Pato sauce + 1 tsp Mexican Oregano), lettuce- ????Boom Done!
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
THE ABSOLUTE MOST FLAVORFUL GROUND TURKEY TACO RECIPE!
1 LB Ground Turkey
2-3 Tbsp Steak Seasoning
2 Tsp Onion Powder
1-2 Tbsp Creole Seasoning
Half of RED Onion—Small Diced
1/4-1/2 C of Warm Water
Hot & Spicy Taco Seasoning
At least 3/4c Chopped Cilantro
Cooking The Best Ever Turkey Tacos!
How To Cook Turkey Tacos!
The Best Instant Pot Ground Turkey Tacos
Instant Pot Ground Turkey Tacos are the perfect weeknight meal that the entire family will love! Make the best taco Tuesday with these delicious crunchy tacos!
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Ingredients:
2 tsp avocado oil
2 pounds ground turkey 97% lean
1 and 1/2 tbsp cumin
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp salt
3 large cloves garlic, minced
3/4 cup diced white onion
1/3 cup chicken broth
3/4 cup tomato sauce
1 bay leaf
crunchy taco shells
shredded lettuce
shredded cheese
diced tomatoes
Instructions:
Instant Pot Recipe
Press saute, add avocado oil and ground turkey breaking it up as it cooks, about 3-4 minutes. Add in onion, garlic, cumin, smoked paprika, chili powder, and salt, cook for 2-3 minutes until onions are soft.
Pour in the chicken broth, tomato sauce, and bay leaf. Cover and cook on high pressure for 20 minutes, natural release. Discard the bay leaf, taste and adjust seasonings if needed, I like to add more salt.
Heat your crunchy taco shells according to package. Assemble tacos, use about 1/4 cup of taco meat per shell, and top with shredded lettuce cheese tomatoes and your favorite salsa!
Notes
This recipe makes enough to feed my family for 2 nights! You can store meat in the fridge for up to a week or freeze for up to 3 months.
Nutrition Information: YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 260TOTAL FAT: 17gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 11gCHOLESTEROL: 96mgSODIUM: 437mgCARBOHYDRATES: 4gFIBER: 1gSUGAR: 2g
Weekday Meal-Prep Turkey Taco Bowls
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
WEEKDAY MEAL-PREP TURKEY TACO BOWLS
Servings: 4
INGREDIENTS
2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 pound ground turkey
1 1-ounce packet taco seasoning
1 28-ounce can diced tomatoes, drained
2 cups cooked rice
1 can black beans, drained and rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
Cheddar cheese
Fresh cilantro, for garnish
PREPARATION
Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
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MUSIC
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