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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Ditch the taco shell and go for a fresh crunch with Turkey Romaine Tacos! Mexican spiced ground turkey pairs with a tangy, sweet jicama slaw to create a balanced dish that’s packed with flavor. Fresh romaine lettuce provides the perfect crunch with enough stability to keep everything in place. Your taste buds will thank you for trying these tacos.
If you’re searching for more Mexican flavors with turkey as the star, you’ve come to the right place! Try Crunchy Turkey Tacos or Mexican Turkey Sweet Potato Nachos for your first class tickets to flavor south of the border. For an additional kick of spice, try adding extra jalapeno to your slaw or your favorite hot sauce.
1 lb ground turkey
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/2 tsp chili powder
1 tsp turmeric
2 tbsp olive oil
1 tsp salt
1/4 tsp ground pepper
6 large romaine leaves, washed and dried
1 c jicama, peeled and sliced into matchsticks
1/2 c cilantro, torn
1 tbsp honey
Juice of two limes
2 jalapenos, sliced thin
1 small red onion, diced
1 c store-bought pineapple salsa
1 tsp sea salt
1/2 tsp pepper
1/4 c toasted pepitas
MEXICAN SPICED GROUND TURKEY
In a large saucepan, heat 2 tbsp of olive oil over medium high heat until the oil is shimmering.
Add the ground turkey and spices. Gently break up the ground turkey with a wooden spoon and cook until golden, about 3-5 minutes.
Once cooked, remove from heat and set aside until you’re ready to use the turkey. This will keep refrigerated for up to 4 days; reheat slowly over low heat in a pan on the stovetop, stirring frequently.
TACOS
In a large bowl, toss the jicama, cilantro, honey, onion, jalapenos, salt and pepper.
Lay the romaine leaves open side up on a serving platter.
Fill each romaine leaf with a generous amount of the Mexican Spiced Ground Turkey.
Top each taco with jicama slaw, pineapple salsa and toasted pepitas.
Serve with extra lime wedges.