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Servings: 12 people
Calories: 173kcal
Ingredients
- 12 street taco-style flour tortillas 4 ½ inch tortillas
- 1 pound ground turkey
- ¾ cup salsa Pace Picante medium salsa
- 1 ½ tablespoons taco seasoning
- 2 cups lettuce finely chopped
- 1 tomato diced
- ½ large onion diced
- ½ cup cilantro chopped
- 1 avocado diced
- 1 lime sliced
Instructions
- Preheat the oven to 425°F/220°C and spray a muffin tin with cooking spray.
- Lightly spray each tortilla on each side with cooking spray. Gently press each tortilla into the muffin tin.12 street taco-style flour tortillas
- Bake in the oven for 8-10 minutes, until golden and crispy.
- Meanwhile, add the ground turkey into a skillet over medium heat. Cook and stir until the meat is browned and broken up.1 pound ground turkey
- Add the taco seasoning and salsa, stir, and cook together for 1-2 minutes.¾ cup salsa, 1 ½ tablespoons taco seasoning
- Once the taco cups are done, assemble them by adding in a spoonful or two of the ground turkey, and a handful of lettuce, and sprinkle with the diced tomato, onion, cilantro, and avocado.2 cups lettuce, 1 tomato, ½ large onion, ½ cup cilantro, 1 avocado
- Squeeze a bit of fresh lime over each one and enjoy!1 lime
Notes
- Go Fresh: Use fresh veggies and quality ingredients. It makes all the difference in flavor, especially with the salsa and taco seasoning.
- Tortilla Tips: Press those tortillas into the muffin tin just right to avoid tears. If they puff up, gently press down after baking.
- Other Meats: Ground chicken, ground beef, or ground pork all work well in this recipe. Use what you have on hand!
- Heat Things Up: Love a bit of spice? Add chopped jalapeños or a splash of hot sauce to your turkey mix for that extra kick.
- Veggie Options: Making it vegetarian is easy. Swap the turkey for black beans, lentils, quinoa, or a meat substitute to keep all the yummy flavors.
- Serving Tips: Serve them on a large platter with extra lime wedges and a variety of your favorite toppings on the side. A dollop of sour cream, some shredded cheddar cheese, or slices of black olives can make your taco salad cups both look and taste fantastic.
- Make Ahead: You can prep the components ahead of time, like baking the cups and cooking the filling. However, for the best texture and taste, assemble them just before serving to avoid soggy cups.
- Gluten-free: To make them gluten-free, opt for corn tortillas or gluten-free flour tortillas available in most grocery stores.
- Dairy-free: For a dairy-free version, simply skip the shredded cheese or use a dairy-free cheese substitute. You can also use dairy-free sour cream or a dollop of guacamole as toppings.
Storage & Reheating
- Cool Down First: Let the taco cups cool completely before you store them. This helps to prevent condensation and sogginess.
- Separate Components: If possible, store the taco cups and fillings separately. Keep the cups in an airtight container at room temperature, and the filling in the fridge.
- Reheating: When you're ready to enjoy them again, reheat the cups in the oven to bring back that crispiness. Warm the filling separately and assemble just before serving.
- Enjoy Soon: These are best enjoyed within a day or two for optimal taste and texture. The fresher, the better!
Nutrition
Calories: 173kcal | Carbohydrates: 19g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 375mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Let us know how it was!