Turkey and Vegetable Tacos

Turkey and Vegetable Tacos

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 8 ounces baby bella or white mushrooms diced
  • 1 pound ground turkey meat
  • 2 tbsp ground flaxseed
  • 1 15 oz can diced tomatoes
  • 4 oz fire roasted green chiles or green chile salsa
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 12 taco soft corn tortillas


  • 1 small head romaine lettuce chopped
  • 1/2 cup cherry, grape tomatoes diced
  • 1 avocado diced
  • 1/2 cup shredded Mexican Cheese blend


  1. Heat oil in a medium-large skillet over medium-high heat. Add onion, stirring until slightly soft. Add garlic and mushrooms, saute for 2-3 minutes. Add ground turkey to the pan, and cook until no trace of pink remains, breaking apart with a fork as it cooks. Add ground flaxseed, can diced tomatoes, green chiles and stir in the chili powder and sea salt.

  2. Place six tortillas on a microwavable plate, and cover them with a damp paper towel. Microwave for 30 seconds until warm. Repeat with remaining six tortillas.

  3. Using a slotted spoon, evenly distribute taco turkey meat into each tortilla and top with equal amounts of lettuce, diced tomato, avocado and cheese.

Recipe Notes

Nutrient Analysis:

Serving size: 2 tacos Calories: 355 calories, Fat: 17 grams, Saturated fat: 16 grams, Carbohydrates: 33 grams, Sugar: 5 grams, Cholesterol: 109 milligrams, Sodium: 320 milligrams, Fiber: 8 grams, Protein: 23 grams