Taco Tuesday Ideas: How To Make 15-Minute Chipotle Turkey Tacos …
How to Make Chocolate Sea Salt Rugelach | Molly Yeh
How to Make Ricotta Dumplings and Mafalde | Rachael Ray
How to Make Red and Green Tortellini Wreaths
How to Make Pumpkin Parm Fries | Rachael Ray
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
The only thing better than tacos? 15-minute tacos. That's right—no excuses not to make these Chipotle Turkey Tacos any night of the week.
Pair them with these 3-minute Churros and you'll have dinner and dessert done in under 20 minutes!
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1 teaspoon salt
- 1/2 onion, chopped
- 2 sweet potatoes, peeled and diced
- 2 chipotle peppers in adobo, chopped
- 1 tablespoon apple cider vinegar
- 1 15-ounce can black beans, drained and rinsed
- A handful of cilantro, chopped (optional)
- 8 soft corn tortillas, charred
- 8 hard shell tortillas
- 1 cup Mexican-style shredded cheese
- Shredded lettuce
- Sour cream
- Pickled jalapeños
In a stainless steel skillet over medium heat, toast spices for about 1 minute, or until fragrant (make sure the kitchen is well-vented, unlike ours was #coughcough).
Heat olive oil in another large skillet over medium-high heat. Once hot, add the ground turkey or chicken and cook, breaking it up with a kitchen spoon, until brown. Season with salt. Once the turkey has browned, add the onion, sweet potato and toasted spices. Cook for about 6-7 minutes, stirring occasionally. Add in chipotle peppers, apple cider vinegar and a splash of water, and cover the pan. Cook for another 2-3 minutes, or until sweet potatoes are soft.
Once the potatoes are tender, add the beans. Cook one minute longer so the flavors combine. Remove the pan from the heat and stir in the cilantro.
Preheat the broiler and broil 1/8 of a cup of cheese on top of each corn tortilla. Wrap each hard shell tortilla in a cheesy soft shell tortilla.
Place filling into each double shell and top with toppings of your choice.