Mexican food is life. It’s okay to eat tacos more than just on Tuesdays.
I have an Ansestory.com DNA sitting at my desk. It’s been here for a couple of months now. My mom and brother both took it and I have been slacking. My whole life I was told I am Irish, but my love for Mexican food makes me wonder if I have some Hispanic heritage in me. Though it could be growing up in southern California. Or just that Mexican food is the literal best.
Two weeks ago, when I decided to make tacos, I realized that was the fourth time in a week that I made tacos. We weren’t eating the same thing over and over-I make all kinds of tacos. I am the Bubba Gump of tacos. On this day, I really wanted a lasagna casserole of some kind. So I soaked some cashews for a cheese sauce and started sauteing some ground turkey. It turned into tacos and queso real quick (the most delicious queso recipe is coming soon). I think I just naturally go there.
I love tacos so much. What I love even more is a fast meal that is secretly loaded with vegetables that I don’t have to beg/bribe my family to consume. These tacos are it.
I’ve made these tacos a few times since the first time and each time they get devoured. They have the taco packet ground meat taco taste my family craves with minimal ingredients (other than vegetables).
These tacos are quick and easy and taste delicious. Perfect for busy week nights.Print
Hidden Veggie Turkey Tacos
- Total Time: 30 minutes
- Yield: 6 people 1x
Delicious ground turkey tacos loaded with veggies no one will notice. Perfect for week nights!
- 2 teaspoons olive oil
- 1–1.5 pounds ground turkey
- 1 medium yellow onion
- 3 cloves garlic
- 1 medium zucchini
- 1 stick celery
- 1 + 1/4 teaspoons cumin
- 1 + 1/4 teaspoons oregano
- 1+ 3/4 teaspoons salt*
- 1 teaspoon ground black pepper
- 1 cup canned/boxed diced tomatoes
- 1 handful of spinach (optional)
Your favorite tacos fixings
- Fresh tomatoes
- Paleo sour cream
- Paleo queso (I’ll have a recipe for you soon!)
- Chop onion, garlic, celery and zucchini to preferred size (I like to use a grater to shred the zucchini).
- Heat olive oil in large frying pan and add turkey, onions, garlic, zucchini, and celery. Saute until turkey is cooked all the way.
- Drain and discard liquid from pan.
- Chop spinach (if using) into little bits and add to pan with remaining ingredients. Stir and turn heat to low. Cover and let cook until spinach is cooked down and hidden. Usually about 5-10 minutes.
*The amount of salt will depend on your tastes and whether or not your tomatoes are salted. 1-3/4 teaspoon of salt is based on unsalted tomatoes.
Feel free to sneak in some chopped mushrooms too. No one will notice if they are small enough.
I like to use a box of finely chopped tomatoes so they stay hidden, but if your family doesn’t mind tomato chunks, any can or box will do. The roasted ones from Trader Joe’s are also delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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