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.
I have a problem when it comes to Mexican food.
Primarily that I eat way too much of it.
I can't help that I find all the flavours way too delicious, or that there are just so many ways to eat tacos. You could literally throw a million different combinations together (seared scallop tacos, Asian-inspired marinated steak tacos or Mexican street corn tacos, just to name a few…)
Well, I'm introducing you to a new favourite taco idea of mine: Healthy Double Stacked Turkey Tacos.
I'm gonna die.
So these tacos literally combine all of my favourite Mexican flavours together in one giant double layered mess of guacamole, seasoned ground turkey, sliced red cabbage, tomatoes (make it pico de gallo if you've got extra time on your hands!) and cilantro all sandwiched between a corn tortilla and a crunchy taco shell.
They're like my fave Taco Bell double stacked tacos on steroids.
AND they're healthier for you, mostly because I substituted the melted cheese in between both layers for guacamole (yeah, it's a substitute I'm willing to make…) and I changed out the ground beef for the ground turkey. Might as well save those calories for a proper cheat day, am I right?
While these Healthy Double Stacked Turkey Tacos may look complicated or difficult to make, I really do promise that they're super easy, and if you work fast you may just be able to make them in 30 minutes or less.
Really, the meat filling is just 1 lb ground turkey seasoned with taco seasoning and a bit of salt. I make my own taco seasoning blend using chili powder, cumin, coriander, garlic powder, dried minced onion, and red chili flakes so even if you don't already have some on hand, I highly recommend making a huge batch of your own taco seasoning and then just having it on hand for situations like these.
You know, emergency taco craving situations…
They really do exist you know.
Now let's get down to the nitty gritty of these Healthy Double Stacked Turkey Tacos.
Like everything else on this site, you can pretty much switch up the toppings on these tacos depending on what you've got in the fridge. I pretty much ALWAYS have a bunch of cilantro or two kicking around in the vegetable crisper (I know, I've got a problem) and there's also an avocado or two that needs some guac-ing up (I'm going to pretend that's a word okay).
And red cabbage! It's seriously one of my fave veggies lately. I've been adding it to stir fries, making a ton of coleslaw, adding it to salads, tacos, burgers, wraps, buddha bowls…pretty much every way you can imagine using it. And it NEVER goes bad! You buy a $5 cabbage at the store and it'll sit in your fridge for at least 2 months without spoiling. It really does surprise me.
You can also take a variety of shortcuts with these Healthy Double Stacked Turkey Tacos that goes beyond using taco seasoning.
I'm using pre-shredded cheese here, but you could also buy storebought guacamole and even storebought pico de gallo or add one of those fresh salsas I adore (not the jarred stuff, but the stuff you can find in the produce section of the grocery store alongside all the other fun dips and refrigerated dressings, etc.)
While I consider myself a super healthy foodie, I'm also super busy and I recognize that you just don't have time in the day to prepare all this fancy shit from scratch. Sometimes we gotta take shortcuts, and that's okay. It certainly doesn't make your meals any less healthy, as in this case!
Will you be making these Healthy Double Stacked Turkey Tacos?
If we're being honest here, I've made these only about two or three times so far. And not just for recipe development purposes. They really are that good! And they'll save you a fast food trip! Your summer body will thank me later 😉
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!