These Double Stacked Turkey Tacos are so fun! They're made up of a hard shell taco inside a corn tortilla between a layer of guacamole.
How to make this recipe
Heat olive oil in a large skillet over med-high heat.
Add turkey, taco seasoning and salt and cook until turkey is fully cooked.
Meanwhile, mash avocados and mix with lime juice, garlic and salt.
Spread evenly overtop of corn tortillas, then add taco shells to each tortilla and wrap around.
Add cooked turkey, followed by toppings of your choice. Serve and enjoy!
Ingredients and substitutions
- Corn tortillas – if you prefer flour tortillas feel free to use those.
- Taco shells – if you’re in a pinch feel free to leave the taco shells out and just create a soft taco.
- Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil in this recipe.
- Ground turkey – ground chicken or ground beef can also be used in this recipe. If you’re using beef you will want to ensure it is extra-lean ground beef so that it is the leaner option.
- Taco seasoning – packaged taco seasoning from the grocery store or a homemade taco seasoning will both work.
- Salt (to taste)
Guacamole (make it fresh or use store-bought guacamole)
- Lime juice – this can be fresh lime juice or bottled lime juice.
- Garlic – fresh or jarred minced garlic can be used in this recipe.
- Salt (to taste)
- Red cabbage – Napa cabbage or a coleslaw mix can be also be used.
- Diced tomatoes – diced fresh plum tomatoes are the best option.
- Iceberg lettuce – romaine lettuce or mixed greens can be substituted in this recipe.
- Cilantro – if you don’t like cilantro feel free to leave this out entirely.
- Shredded cheese – a Tex Mex cheese blend or cheddar cheese blend will work the best for this recipe.
- Jalapeños – fresh sliced jalapeños are recommended but you can use jarred pickled jalapeños for a tangier taste.
- Salsa – bottled salsa or a homemade pico de gallo are both great options for this recipe.
Storing and reheating
If you have any leftover tacos, you will be able to store them in the fridge! You won't be able to store them pre-made but they will be just as satisfying if you follow these instructions:
- Keep your taco shells and tortillas separately. The taco shells may need to be stored in a cool, dry place while the tortillas can be stored in the fridge.
- Store your toppings in separate glass containers already prepped and ready for easy assembly.
- Keep your meat cooked and ready for assembly in a separate container. This is helpful for reheating the meat without getting any of your toppings soggy – because who would want that?
When you're ready to enjoy your tacos, warm up your meat in the microwave for 1-2 minutes and follow the instructions for assembly.
Freezing the meat
When making this recipe, you have the option to double the portion of ground meat and keep any leftover meat in the freezer. Once the meat has fully cooled, leftover meat can be kept in the freezer for up to three months in an air tight container. When you're ready to recreate this dish, or use the meat for another dish, just transfer the frozen beef from the freezer to the fridge the night before. After it has defrosted overnight, warm the beef in the microwave or in a pan on the stove.
More taco recipes
- Crockpot chicken tacos with pineapple salsa
- Cilantro lime pulled chicken tacos
- Cheesy Gordita Crunch tacos (Taco Bell copycat)
Meal prep tools
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze any leftover chicken in glass meal prep bowls for up to 3 months
- Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!
Healthy Double Stacked Turkey Tacos
- 8 corn tortillas
- 8 taco shells
- 1 tbsp olive oil
- 1 lb ground turkey or chicken (you could even do beef too if you wanted!)
- 2 tbsp taco seasoning
- 1/2 tsp salt
- 2 avocados, mashed
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 tsp salt
- Red cabbage, shredded
- Diced plum tomatoes
- Iceberg lettuce, shredded
- cilantro, chopped
- Shredded cheese
- Sliced jalapeños
- Salsa, sour cream, hot sauce, etc
- Heat olive oil in a large skillet over med-high heat. Add turkey, taco seasoning and salt, cooking for 10-12 minutes or until turkey is cooked through.
- Meanwhile, mash avocados and mix with lime juice, garlic and salt. To make these tacos come together even faster, you can also use storebought guacamole. Spread evenly overtop of corn tortillas, then add taco shells to each tortilla and wrap around.
- Add cooked turkey, followed by toppings of your choice. I used red cabbage, plum tomatoes, iceberg lettuce, cilantro, cheese and jalapenos. Serve and enjoy!