Turkey Tacos With Cranberry Salsa

The perfect blend of flavors and textures! These Turkey Tacos with Cranberry Salsa are a refreshing twist on traditional tacos.

The savory ground turkey, crispy veggies, and tangy cranberry salsa come together in a delicious harmony that will leave you wanting more.

A perfect fusion of flavors for your next taco night!

Ready Time

45 mins

Yields

6 servings

Ingredients

1 pound ground turkey breast
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 packet of taco seasoning
6 corn tortillas
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
For cranberry salsa:
1 cup fresh or frozen cranberries
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 lime, juiced
Salt, to taste

Instructions

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion, bell pepper, and jalapeño.

Cook until the vegetables are tender, about 5 minutes.

Add the garlic and cook for an additional minute.

Add the ground turkey to the skillet, breaking it up with a spoon as it cooks.

Once the turkey is no longer pink, add the taco seasoning and cook according to the package instructions.

While the turkey is cooking, prepare the cranberry salsa.

In a medium bowl, combine the cranberries, diced red onion, chopped cilantro, and chopped jalapeño.

Squeeze the lime juice over the top and season with salt to taste.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the turkey mixture onto a tortilla, followed by a spoonful of the cranberry salsa.

Sprinkle with chopped cilantro and season with salt and pepper to taste.

Serve immediately.

Notes

Use lean ground turkey breast for a healthier alternative and to reduce the fat content of the dish. Make sure to not overcook the turkey mixture as it can become dry.

For an extra crunch, top the tacos with some toasted pecans or chopped fresh scallions.

If using frozen cranberries, thaw them first and pat dry with a paper towel to remove excess moisture before using. You can also make the cranberry salsa ahead of time and store it in the fridge for up to 2 days.

If you like a little more heat, add more jalapeño peppers to the salsa.

For a vegetarian option, substitute the ground turkey with roasted and mashed sweet potatoes or black beans.