Turkey Taco Cups

By lihui

4 Person

25 Minutes

0 Calories

How fun are these little Taco Cups? I don’t think I’ll ever find another taco recipe I love more than these wonton tacos. They have double layers of a crunchy taco shell, seasoned turkey, spicy tomatoes, and extra-sharp Cheddar all in one perfect bite! This taco recipe the best of both worlds. The outside is satisfying crisp and crunchy, but the inside is soft and melty! Just how I like it. We both loved them!

Ingredients

2 Plum tomatoes
2 oz. Extra-sharp cheddar
1/4 Small head romaine lettuce
Pepper
Kosher salt
1 tsp. Garlic powder
2 tsp. Ground cumin
1 tbsp. Paprika
1 pound Lean ground turkey (preferably white meat)
1 Carrot
1 tbsp. Olive oil
4 Flour tortillas

Method

01

Heat oven to 375°F. Cut three 4 1/4-in. circles out of each tortilla. Place one circle in each cup of a muffin tin; gently press to form a bowl. Bake until crisp, 8 to 10 minutes. Let cool completely.
02

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the carrot and cook, stirring, for 2 minutes. Add the turkey and cook, breaking it up with a spoon, until beginning to brown, 5 to 7 minutes.
03

Stir in the paprika, cumin, garlic powder and 1/2 tsp each salt and pepper and cook for 1 minute. Add 1 cup water and simmer until most of the liquid has evaporated, about 3 minutes.
04

Divide the turkey mixture among the cooled tortilla cups and top with the lettuce, Cheddar and tomatoes.

Related Tags

Turkey Recipes

Dinner Recipes

Ground Turkey Recipes

Easy Dinner Recipes

Turkey Taco Cups

4.3

( By lihui )

01 Information

Grade easy
Serving 4 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

2 Plum tomatoes

2 oz. Extra-sharp cheddar

1/4 Small head romaine lettuce

Pepper

Kosher salt

1 tsp. Garlic powder

2 tsp. Ground cumin

1 tbsp. Paprika

1 pound Lean ground turkey (preferably white meat)

1 Carrot

1 tbsp. Olive oil

4 Flour tortillas

03 Method

Step 1

Heat oven to 375°F. Cut three 4 1/4-in. circles out of each tortilla. Place one circle in each cup of a muffin tin; gently press to form a bowl. Bake until crisp, 8 to 10 minutes. Let cool completely.

Step 2

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the carrot and cook, stirring, for 2 minutes. Add the turkey and cook, breaking it up with a spoon, until beginning to brown, 5 to 7 minutes.

Step 3

Stir in the paprika, cumin, garlic powder and 1/2 tsp each salt and pepper and cook for 1 minute. Add 1 cup water and simmer until most of the liquid has evaporated, about 3 minutes.

Step 4

Divide the turkey mixture among the cooled tortilla cups and top with the lettuce, Cheddar and tomatoes.

04 Author