Healthy Double Stacked Turkey Tacos
These Healthy Double Stacked Turkey Tacos are so fun! The hard taco shell is wrapped inside a tortilla between a layer of homemade guac.
Servings: 8 tacos
Calories: 321kcal
Ingredients
- 8 corn tortillas
- 8 taco shells
Turkey
- 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
Guacamole
- 2 avocados, mashed
- 1 tbsp lime juice
- 1 clove garlic minced
- 1 tsp salt
Topping ideas
- Red cabbage, shredded
- Diced plum tomatoes
- Iceberg lettuce, shredded
- cilantro, chopped
- Shredded cheese
- Sliced jalapeños
- Salsa, sour cream, hot sauce, etc
Instructions
- 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 jalapeños. Serve and enjoy!
Video
Notes
Cut down on prep time by using store-bought guacamole instead of making your own.
Swap out the ground turkey for extra-lean ground beef if you’re not a fan of turkey.
Store all the components of this recipe separately in the fridge for up to 5 days. Reheat the turkey mixture then assemble your fresh tacos.
Freeze the ground turkey for up to 3 months. Defrost in the fridge overnight then reheat in the microwave or in a pan on the stovetop.
Nutrition
Calories: 321kcal | Carbohydrates: 25g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 651mg | Potassium: 529mg | Fiber: 6g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 1mg