Toned'nTasty
Cast iron skillet of turkey taco filling with corn, beans, avocado, and lime crema

One pan, full table

Turkey Taco Skillet with Lime Crema

All the taco-night noise — cumin, charred corn, lime — in a skillet you can eat out of standing up.

25minutes
4servings
36gprotein
380kcal est.
This week's split

Method

  1. Brown turkey in a large skillet over medium-high heat, breaking it up, 5–6 minutes. Salt it.
  2. Add onion and pepper. Cook until soft. Stir in garlic, chili powder, cumin, and oregano until fragrant.
  3. Add corn and beans. Cook 4 minutes so the corn picks up color. Splash in a few tablespoons of water if it looks dry.
  4. Stir yogurt with lime zest, juice, and a pinch of salt. Spoon the skillet into bowls, then crema, avocado, cilantro, and a modest scatter of cheddar.
What we swapped 93% turkey instead of beef. Greek yogurt crema instead of sour cream. Beans stretch the meat.

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