Amazing Easy Turkey Tacos (with a slow cooker option!)

Easy healthy ground turkey tacos made on the stovetop or in your slow cooker. Made with a DIY homemade taco seasoning that’s perfectly spiced and flavorful. My go-to weeknight healthy taco recipe!

Prep Time
10 mins
Cook Time
20 minutes
Total Time
30 minutes

For the past week, Tony and I have been living off Mexican food. Abra brought over some delicious enchiladas and Tony’s sister came with take out from Big Star tacos here in Chicago. YUM.

Then just yesterday, we made these fabulous turkey tacos, which inspired me to share the recipe again with you today… because hello, they’re perfect for game day!

easy healthy turkey tacos on a board with lime wedges and jalapeño slices

Turkey tacos in the slow cooker or on the stovetop

There’s one of two ways to make these turkey tacos: in the slow cooker OR on the stovetop. The slow cooker option is perfect for entertaining or game day and the stovetop version is one of our go-to weeknight meals.

It’s become clear to me that you all LOVE some of my easy weeknight meals: turkey chili, salmon tacos, maple glazed salmon, chickpea curry, etc. Thus, I’ve decided to put more of these go-to easy meals on the blog starting with these tacos. They’re such an easy 20 minute dinner!

To make turkey tacos in the slow cooker: all you have to do is brown the turkey then throw it in the slow cooker and let it cook for a few hours. The flavors are insanely good.

To make turkey tacos on the stovetop: brown the turkey on the stovetop then add the spices and tomato sauce and a little water. Simmer for 10 minutes then enjoy!

easy, healthy turkey tacos topped with jalapeño and tomato slices

Turkey vs. beef tacos

I know a lot of people love beef, but I’m just not into it and haven’t been for years. Occasionally I crave a burger, but it would be very, very rare for you to find beef in our fridge. However, I find myself constantly buying ground turkey, only because it’s much leaner, but because how lovely it absorbs flavors.

While you could use beef in this recipe, I suggest trying out ground turkey for a change. We normally use 94% lean ground turkey for the best flavor.

How about you: are you a beef or turkey lover?! Or maybe you’re a tofu lover? Holla.

easy, healthy ground turkey tacos in a tin with parchment paper

Reasons to love these easy turkey tacos

  • They’re easy. That’s right, all you have to do is brown the turkey then throw it in the slow cooker or cook on the stovetop. EASY.
  • They can be made for a crowd, if you’d like. You can double, triple or even quadruple this recipe. So if you’re having a party, this is a freaking awesome inexpensive meal.
  • Hello DIY taco bar. Use this to make your own taco bar. Just get all the fixin’s chopped up and let your turkey cook in the slow cooker. Then have your guests make their own tacos. It’s such party pleaser.
  • Homemade taco seasoning is involved. A few simple spices + tomato sauce and you’ve got awesome REAL deal taco seasoning with no JUNK.
  • You can make these paleo: Simply leave out the tortillas and pile the taco meat on your favorite salad. Or you can use something like Siete Food almond flour or cashew flour tortillas. YUM.

easy slow cooker turkey tacos topped with jalapeño slices

How to store & freeze turkey taco meat

Store any leftover taco meat in an airtight container in the refrigerator for up to 4 days.

To freeze: let the taco meat cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.

To reheat: thaw the frozen taco meat in the refrigerator before reheating on the stovetop or in the microwave until heated through.

Anyway, this recipe is a keeper. We make it 1x per week and always go back for seconds!

What to serve with turkey tacos: with a side of your favorite tortilla chips + my famous guacamole. Don’t forget all the taco toppings either: salsa, sour cream/yogurt, tomatoes, onion, cilantro, etc.

More weeknight dinner recipes you’ll love:

Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili

The Best Healthy Turkey Chili

Jalapeño-Cheddar Stuffed Enchilada Turkey Meatloaf

White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata

Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

See how to make the slow cooker turkey tacos:


Enjoy! If you make this recipe, I’d love to see you tag #ambitiouskitchen on Instagram — otherwise leave a comment and rate the recipe below letting me know how you liked the turkey tacos! xo.

Amazing Easy Turkey Tacos (with a slow cooker option!)

5 from 12 votes
slow cooker turkey tacos in a container with parchment paper
Course Dinner, Game Day, Gluten Free, Slow Cooker, Tacos
Keyword easy ground turkey tacos, easy turkey tacos, healthy ground turkey tacos, healthy turkey tacos, slow cooker turkey tacos
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Serves 4
The easiest slow cooker turkey tacos on the planet. Made with a DIY homemade taco seasoning. My go-to weeknight taco recipe!

Ingredients

  • For the taco meat:
  • 1 teaspoon olive oil
  • 1 white onion, diced
  • 1 pound 94% lean ground turkey (can also use 99% lean if you desire)
  • 3 garlic cloves, minced
  • 1 (8 oz) can tomato sauce (1 cup)
  • 1/4 cup water (only if making stovetop version)
  • 2 1/2 teaspoons cumin
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • teaspoon cayenne pepper, optional
  • ¾ teaspoon salt
  • Optional toppings:
  • 8 soft corn tortillas (or flour if you prefer)
  • 3/4 cup grape tomatoes, quartered (can also use 1 large tomato, diced)
  • ½ cup shredded cheddar cheese
  • 1 avocado, diced (or sub guacamole)
  • Shredded lettuce, for topping
  • Sliced fresh or pickled jalapenos, for topping

Instructions

  1. Add olive oil to a large skillet and place over medium high heat. Add diced onions and turkey. Brown the turkey, and break up the meat with a wooden spoon until nice and browned, about 5 minutes.

  2. TO MAKE ON THE STOVETOP: add in garlic, tomato sauce water, cumin, chili powder, oregano, paprika, cayenne pepper and salt. Stir to combine. Simmer over medium low heat for 10-15 minutes or until mixture begins to thicken up.

  3. TO MAKE IN THE SLOW COOKER: Transfer to the slow cooker and add in garlic, tomato sauce, cumin, chili powder, oregano, paprika, cayenne pepper and salt. Stir to combine. Cook on high for 2-3 hours or on low for 6-7 hours.

  4. Once ready to serve, divide meat between 8 corn tortillas. Add optional toppings: tomatoes, cheese, diced avocado/guacamole, lettuce and jalapeno. Serves 4. Optional to serve with greek yogurt, if desired.

Recipe Notes

To make dairy free: sub dairy free cheese or simply leave off the cheese.

To store: store any leftover taco meat in an airtight container in the refrigerator for up to 4 days.

To freeze: let the taco meat cool completely before transferring it to a freezer-safe bag or container. Freeze for up to 2 months.

To reheat: thaw the frozen taco meat in the refrigerator before reheating on the stovetop or in the microwave until heated through.

Nutrition
Servings: 4 servings
Serving size: 2 tacos (without toppings)
Calories: 304kcal
Fat: 6.8g
Saturated fat: 1.5g
Carbohydrates: 32.1g
Fiber: 5.4g
Sugar: 4g
Protein: 30.6g

Photography by: Sarah Fennel

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